Southern Pickle Jalapeño Cornbread (Printable Version)

Moist Southern-style cornbread featuring jalapeños, cheddar, and dill pickles for a tangy, spicy twist.

# What You'll Need:

01 - 1 cup all-purpose flour

02 - 1 cup yellow cornmeal

03 - 1/4 cup granulated sugar

04 - 2 teaspoons baking powder

05 - 1/2 teaspoon baking soda

06 - 1/2 teaspoon salt

07 - 1 cup whole milk or buttermilk

08 - 2 large eggs

09 - 1/4 cup vegetable oil or melted unsalted butter

10 - 3/4 cup shredded sharp cheddar cheese

11 - 1/2 cup chopped dill pickles, well drained

12 - 1/4 cup finely chopped jalapeños, fresh or pickled

13 - 2 tablespoons pickle juice

14 - 2 tablespoons chopped fresh chives or green onions, optional

01 - Preheat oven to 400°F. Grease an 8-inch square baking pan or a 10-inch cast-iron skillet with cooking spray or butter.

02 - In a large mixing bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt until evenly blended.

03 - In a separate bowl, whisk together milk or buttermilk, eggs, vegetable oil or melted butter, and pickle juice until fully incorporated.

04 - Add wet ingredients to dry ingredients. Stir gently with a spatula until just combined; avoid overmixing.

05 - Carefully fold in shredded cheddar cheese, chopped pickles, jalapeños, and chives or green onions if using.

06 - Pour batter into prepared pan or skillet and smooth the surface with a spatula.

07 - Place in oven and bake for 28 to 32 minutes, or until top is golden and a toothpick inserted in the center returns clean.

08 - Rest for 10 minutes before slicing. Serve warm for optimal flavor and texture.

01 -

02 -

Pickles and cheese can have added ingredients, so always check labels if you have sensitivities
To make it gluten-free, substitute with a 1:1 gluten-free flour blend

03 -