Description
Jalapeño Cheddar Cornbread is a spicy and savory baked good that combines the sweetness of corn with the heat of jalapeños and the richness of cheddar cheese.
Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
- 1 cup shredded cheddar cheese
- 1/2 cup diced jalapeños (fresh or pickled)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, mix together the cornmeal, flour, baking powder, and salt.
- In another bowl, whisk together the milk, vegetable oil, and eggs.
- Combine the wet ingredients with the dry ingredients until just mixed.
- Fold in the cheddar cheese and jalapeños.
- Pour the batter into a greased baking dish.
- Bake for 20-25 minutes or until golden brown and a toothpick comes out clean.
- Let cool slightly before serving.
Notes
- For extra heat, use more jalapeños or add some cayenne pepper.
- This cornbread pairs well with chili or soups.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg