Side Dish: United States – Nevada, Southwestern United States – Nevada Cornbread

Serving Size: 8

Approximate Time

Prep 10 min

Cook 25 min

Additional 10 min

Total 40 min

Ingredients

- 1 cup (120 g) yellow cornmeal, medium grind
- 1/2 cup (60 g) all-purpose flour
- 2 tbsp (25 g) granulated sugar (optional)
- 1 tbsp (15 ml) baking powder
- 1/2 tsp (2.5 ml) baking soda
- 1 tsp (6 g) kosher salt
- 2 large eggs (approx. 100 g total)
- 1 cup (240 ml) buttermilk
- 4 tbsp (56 g) unsalted butter, melted
- 1 tbsp (15 ml) vegetable oil (for hot skillet) or additional butter
- 2 jalapeños, seeded and finely diced (about 40 g)
- 1 cup (150 g) fresh or frozen corn kernels, roasted or thawed
- 1 tbsp (about 2 g) fresh sage, finely chopped (or 1 tsp dried)
- 1/2 cup (56 g) shredded pepper-jack or sharp cheddar cheese (optional)
- Freshly ground black pepper, to taste

Instructions

Short Description:
A golden, skillet-baked cornbread brightened with chopped jalapeños and fresh sage for a distinctly Southwestern Nevada twist, with bursts of sweet corn and optional melting pepper-jack for richness.

Regional Notes:
This Nevada variation leans on Southwestern flavors—fresh jalapeños for heat and sage for an herbaceous note—reflecting local ingredient use in Nevada cuisine. The cast-iron skillet method yields a crisp edge typical of regional cornbreads, while roasted or fresh corn kernels add texture not always found in basic recipes.

1. Preheat the oven to 425°F (220°C). Place a 10-inch (25 cm) cast-iron skillet or ovenproof skillet in the oven while it heats so the pan becomes very hot.
2. In a large bowl, whisk together the cornmeal, flour, sugar (if using), baking powder, baking soda, and salt until evenly combined.
3. In a separate bowl, whisk the eggs briefly, then stir in the buttermilk and the melted butter until smooth.
4. Pour the wet ingredients into the dry ingredients and stir just until combined. Fold in the diced jalapeños, corn kernels, chopped sage, and the shredded cheese (if using). Do not overmix; a few small lumps are fine. Season with a few grinds of black pepper.
5. Carefully remove the hot skillet from the oven (use oven mitts). Add the 1 tbsp (15 ml) vegetable oil or additional butter to the skillet and swirl to coat the bottom and sides.
6. Pour the batter into the hot, greased skillet, smoothing the top with a spatula. The batter should sizzle when it hits the pan.
7. Bake in the preheated oven for 18–25 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Remove the skillet from the oven and let the cornbread rest for 8–10 minutes to set. Slice into wedges and serve warm as a side with chili, roasted meats, or a Southwestern meal.