Grammy's Kitchen · Cornbread · Jalapeño Cheddar Cornbread
One of 53 cornbread recipes we measured
from cooking.nytimes.com
239 cooks on cooking.nytimes.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 53.
| this recipe | typical | |
|---|---|---|
| fat | 136% | 102% |
| total sugar | 67% | 47% |
| egg | 120% | 83% |
| leavener | 16% | 7% |
| salt | 7% | 2% |
| liquid | 441% | 203% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 170 g | 12 tablespoons/170 grams unsalted butter |
| 84 g | 1/4 cup/84 grams honey |
| 551 g | 2 1/4 cups/590 milliliters buttermilk, at room temperature |
| 150 g | 3 large eggs |
| 180 g | 1 1/2 cups/180 grams cornmeal, preferably coarse |
| 125 g | 1 cup/125 grams all-purpose flour |
| 18 g | 1 1/2 tablespoons baking powder |
| 9 g | 1 1/2 teaspoons fine sea salt |
| 2 g | 1/2 teaspoon baking soda |
| 22 g | 2 to 4 tablespoons chopped fresh or pickled jalapeño, seeded if desired for less heat |
| 170 g | 1 1/2 cups/6 ounces shredded Cheddar or Monterey Jack, or a combination |
Method: 5 steps, published by cooking.nytimes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I subbed the egg with Just Egg because I had it but you could totally use powdered subs or whatever else like flax I’ve made cornbread with it before. For buttermilk I used oatmilk and a couple tablespoons of white vinegar (some people use acv but I don’t like” — a cook
“I don’t have a cultural or family tradition to judge this recipe by so I made it as written and found it to be a tasty and rich variation to the other cornbreads I’ve made before. No need to spread butter on this one! The cheese and butter inside will be eno” — a cook