Moist cornbread with pickles, jalapeños, cheddar, and chives brings vibrant flavors to any meal or gathering.
# 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
13 - 2 tablespoons pickle juice
14 - 2 tablespoons chopped fresh chives or green onions
# Directions:
01 - Set oven to 400°F. Lightly grease an 8-inch square baking pan or a 10-inch cast-iron skillet.
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, blend milk or buttermilk, eggs, vegetable oil or melted butter, and pickle juice with a whisk until fully incorporated.
04 - Add wet ingredients to dry mixture. Stir gently by hand until just combined, avoiding overmixing.
05 - Fold in cheddar cheese, dill pickles, chopped jalapeños, and chives or green onions, if using.
06 - Pour batter into prepared pan or skillet, smoothing the surface with a spatula.
07 - Bake for 28 to 32 minutes until the top is golden and a toothpick inserted in the center comes out clean.
08 - Allow to cool for 10 minutes before slicing. Serve warm for best flavor and texture.
