Yellow Cornmeal Cornbread Recipe

I always make cornbread when a big bowl of chili is on the menu, but sometimes plain cornbread feels like it needs something more. This yellow cornmeal cornbread recipe delivers on that, transforming a simple side into the star of the show. It’s the perfect side dish for chili, soup, or a BBQ dinner, offering a balance of sweet cornbread and spicy creaminess. The secret to this specific yellow cornmeal cornbread recipe is using a hot cast iron skillet and buttermilk for an extra moist crumb and crispy golden edges. This is a simple, home-style recipe that’s sure to become a family favorite.

Ingredients

• 6 tablespoons (85g) unsalted butter, plus extra for greasing
  Unsalted butter allows for better control of the final salt level. Melting the butter in the hot skillet creates a browned butter flavor and crispy crust.
• 1 ½ cups (210g) yellow cornmeal
  Use medium grind yellow cornmeal for the best texture and classic cornbread feel. The flavor of the yellow cornmeal is essential for a traditional southern-style cornbread.
• 1 cup (120g) all-purpose flour
  Provides structure and tenderness to balance the cornmeal. Do not substitute with cornstarch; all-purpose flour creates the necessary gluten structure.
• 2 tablespoons (25g) granulated sugar
  Provides a subtle sweetness to complement the savory elements of the jalapeño swirl. Use a little more sugar (up to ¼ cup) if you prefer a sweeter cornbread.
• 1 tablespoon (15g) baking powder and 1 teaspoon (5g) baking soda
  The combination of leaveners creates a light and fluffy texture, rising quickly with the acid from the buttermilk. Ensure both leaveners are fresh for optimal lift.
• 1 teaspoon (5g) fine sea salt
  Balances the flavors of the cornmeal, buttermilk, and butter. Adjust slightly depending on whether you use salted or unsalted butter (if substituting).
• 1 ½ cups (360ml) buttermilk
  Buttermilk is crucial for a moist crumb and to activate the baking soda. If you don’t have buttermilk, a simple substitution is 1 ½ cups milk + 1 ½ tablespoons lemon juice or white vinegar (let sit for 5 minutes).
• 2 large eggs
  Adds richness and helps bind the cornbread together, providing structure. Ensure eggs are at room temperature for better incorporation into the batter.
• 200g (7 oz) full-fat cream cheese, softened
  This is the base for the creamy swirl, providing a rich, tangy layer. Make sure it’s fully softened to avoid lumps; use full-fat for best results.
• 1-2 medium jalapeños, deseeded and finely diced (approx. 30g)
  Remove seeds and membranes to reduce heat while retaining flavor. Use 1 jalapeño for less heat, 2 for more; adjust to family preference.
• 1 teaspoon (4g) granulated sugar (for swirl) and ¼ teaspoon (1g) fine sea salt (for swirl)
  Enhances the flavor of the cream cheese swirl, balancing the heat of the jalapeños. This small amount of sugar keeps the swirl from being purely savory.
• 2 tablespoons (10g) fresh cilantro, finely chopped and ¼ teaspoon (1g) smoked paprika
  Cilantro provides fresh, herbaceous notes; smoked paprika adds depth of flavor to the jalapeño mixture. These are optional garnishes but add great flavor.

Instructions

1. Preheat oven and prepare cast iron skillet.
   Preheat your oven to 200°C (400°F). Place a 23-25 cm (9-10 inch) cast iron skillet in the oven with 6 tablespoons (85g) of butter to melt as the oven preheats. Once melted, remove the hot skillet and swirl the butter to coat the bottom and sides; pour any excess melted butter into a small heatproof bowl for later use in the batter.
2. Combine dry ingredients.
   In a large bowl, whisk together the yellow cornmeal, all-purpose flour, 2 tablespoons granulated sugar, baking powder, baking soda, and 1 teaspoon fine sea salt until well combined. Ensure the leaveners are evenly distributed for consistent rising.
3. Combine wet ingredients.
   In a separate medium bowl, whisk together the buttermilk and eggs until smooth. Stir in the reserved melted butter from the skillet. Make sure to let the butter cool slightly if necessary, so it doesn’t cook the eggs.
4. Mix wet and dry batters.
   Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined; do not overmix, as a few lumps are fine and overmixing can result in tough cornbread. If the batter seems too stiff, I often add an extra tablespoon of buttermilk to get a thick, pourable consistency, especially if I’m using a thicker brand of buttermilk.
5. Prepare the jalapeño cream cheese swirl.
   In a small bowl, combine the softened cream cheese, finely diced jalapeños, 1 teaspoon granulated sugar, and ¼ teaspoon fine sea salt. Mix until smooth and well incorporated; if the cream cheese isn’t soft enough, microwave it for 10-15 seconds.
6. Layer the cornbread and swirl.
   Pour half of the yellow cornmeal cornbread batter into the hot, buttered cast iron skillet, spreading it evenly. Dollop spoonfuls of the cream cheese mixture over the batter in the skillet, leaving small gaps between dollops. Pour the remaining cornbread batter over the cream cheese dollops, gently spreading it to cover.
7. Swirl and bake.
   Using a knife or a skewer, gently swirl through the batter a few times to create a marbled effect, taking care not to scrape the bottom of the skillet. Bake for 20-25 minutes, or until the yellow cornmeal cornbread is golden brown on top, firm to the touch, and a wooden skewer inserted into a non-swirl section comes out clean.
8. Cool and serve.
   Remove the skillet from the oven and let the cornbread cool in the skillet for 10-15 minutes before slicing. Garnish with fresh cilantro and smoked paprika before serving warm.

Why This Buttermilk Cornbread Recipe is Extra Moist

The secret to keeping this cornbread moist and tender starts before it even goes into the oven. We use buttermilk for its acidity, which reacts with the baking soda to create a light and fluffy crumb. The melted butter from the hot cast iron skillet also adds richness, preventing the cornbread from drying out as it bakes.

• The hot cast iron skillet creates a quick crust, preventing the bottom from becoming soggy while ensuring a beautiful golden edge.
• The creamy jalapeño swirl melts slightly into the cornbread as it bakes, infusing extra moisture and flavor into every slice.

Serving Suggestions for Savory Cornbread

This savory yellow cornmeal cornbread recipe is designed to be a side dish for hearty comfort food. The jalapeño and cream cheese swirl elevates a simple meal into something special. I love serving this cornbread alongside chili on Friday nights; it’s the perfect way to make a quick meal feel special.

• Serve warm with a large bowl of hearty chili con carne, chicken chili, or a rich beef stew for a complete comfort meal.
• For a lighter option, pair a wedge with a green salad topped with grilled chicken.
• This cornbread also makes an excellent base for savory bread pudding or stuffing.
• Add a pat of extra butter or a drizzle of hot honey on top for a delightful contrast.

Recipe Variations and Swaps

• Adjusting the heat level: To make this recipe milder for kids, omit the jalapeños entirely or substitute them with finely chopped green bell pepper.
• Adding cheese: For a richer flavor, add 1/2 cup of shredded sharp cheddar cheese to the cream cheese swirl mixture before dolloping.
• Making it ahead: To meal prep, bake as directed and store in an airtight container for up to 3 days, or freeze in individual slices for quick reheating.
• Alternative baking dish: If you don’t have cast iron, use a greased 9×9 inch square baking pan. Preheat the empty pan in the oven for 10 minutes before adding the batter to mimic the crispy crust.

FAQs

Can I use regular milk instead of buttermilk?

You can substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 ½ cups of regular milk; stir and let it sit for 5 minutes to create soured milk. The resulting cornbread will be slightly different in texture but still delicious.

What makes my cornbread dense?

Overmixing the batter develops the gluten in the flour, resulting in a tough, dense cornbread. Mix until just combined; a few lumps of flour are actually better than a tough final product. This specific yellow cornmeal cornbread recipe relies on a quick mix for best results.

How do I store leftover cornbread?

Store leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. If refrigerated, allow it to come to room temperature before reheating for the best flavor.

Can I freeze cornbread?

Yes, wrap cooled cornbread tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight at room temperature before reheating in the oven.

How do I reheat cornbread without drying it out?

Reheat slices wrapped in foil in a 350°F oven for 10-15 minutes to preserve moisture, or quickly microwave individual slices for 30 seconds for immediate warmth.

What if I don’t like cilantro?

You can substitute cilantro with finely chopped chives or omit it entirely; the smoked paprika adds a similar savory depth to the yellow cornmeal cornbread recipe.

Conclusion

This yellow cornmeal cornbread recipe offers the perfect blend of cozy comfort and savory excitement. The creamy jalapeño swirl takes it from simple side dish to a centerpiece for your next family dinner. Save this recipe for later on Pinterest so you can easily find it for your next family gathering or weeknight meal prep.

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