Jalapeno Cheddar Cornbread
A spicy and cheesy twist on classic cornbread, perfect for pairing with chili or enjoying on its own.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Bread
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1/4 cup vegetable oil
- 1 egg
- 1 cup shredded cheddar cheese
- 1/4 cup diced jalapenos
Instructions
- Preheat oven to 400°F (200°C). Grease a 9-inch baking pan.
- Mix cornmeal, flour, baking powder, and salt in a bowl.
- In another bowl, whisk milk, oil, and egg.
- Combine wet and dry ingredients. Stir until just mixed.
- Fold in cheese and jalapenos.
- Pour batter into prepared pan. Bake for 20-25 minutes until golden.
- Let cool slightly before serving.
Notes
- Wear gloves when handling jalapenos.
- Adjust jalapeno quantity for preferred spice level.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 2g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 35mg
Find it online: https://kitchenpivot.com/jalapeno-cheddar-cornbread-recipe/