Jalapeño Cheddar Cornbread
This Jalapeño Cheddar Cornbread is a savory treat that pairs perfectly with soups, chili, and barbecues. The spicy jalapeños and sharp cheddar cheese add a burst of flavor to the sweet cornbread base.
Ingredients - Serves 8
- Jalapeño peppers, seeded and finely chopped - 2
- Sharp cheddar cheese, shredded - 1 cup
- Unsalted butter, melted - 1/4 cup
- Egg - 1
- Milk - 1 cup
- Salt - 1/2 teaspoon
- Baking powder - 4 teaspoons
- Sugar - 1/4 cup
- All-purpose flour - 1 cup
- Yellow cornmeal - 1 cup
Let's Get Started
- Preheat your oven to 400°F (200°C) and grease a 9-inch round cake pan or cast-iron skillet.
- In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, whisk together the milk, egg, and melted butter. Pour this mixture into the dry ingredients and stir until just combined.
- Fold in the shredded cheese and chopped jalapeños.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 20-25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Allow the cornbread to cool for a few minutes before slicing and serving.
Dietary Info
- Dish Type: Bread
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Calories: 250
- Fat: 9g
- Carbs: 35g
- Protein: 7g
- Sodium: 450mg
- Sugar: 6g
