Moist cornbread packed with pickles, cheddar, and jalapeños, excellent for BBQ or chili-night sides.
# Components:
→ Dry Ingredients
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
→ Wet Ingredients
07 - 1 cup whole milk or buttermilk
08 - 2 large eggs
09 - 1/4 cup vegetable oil or melted unsalted butter
→ Add-Ins
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)
# Method:
01 - Set oven to 400°F. Grease an 8-inch square pan or a 10-inch cast-iron skillet.
02 - Whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl.
03 - In another bowl, whisk together milk or buttermilk, eggs, oil or melted butter, and pickle juice until fully blended.
04 - Pour wet mixture into dry ingredients and gently stir until just combined, preventing overmixing.
05 - Incorporate shredded cheese, chopped pickles, jalapeños, and chives if desired, using a spatula to fold into the batter.
06 - Spread batter evenly in the prepared pan, smoothing the top for uniform baking.
07 - Bake 28–32 minutes, checking that the top turns golden and a toothpick inserted in the center exits clean.
08 - Allow cornbread to cool for 10 minutes before slicing and serving warm.
