If you are looking for a great update for traditional cornbread, look no further! This Jalapeño Cheddar Cornbread has you covered.
As always, fresh ingredients make for the very best meals! This cornbread recipe is slightly tangy (thank you sharp cheddar) and just a wee-bit spicy. If you don’t like hot foods, consider buying the “tamed” jalapeño peppers. This will offer full flavor with just a hint of heat.
This cornbread is hearty and goes perfectly with soup and salad. It is the perfect way to round out a meal.
Jalapeno Cheddar Cornbread
A simple cornbread recipe with just a bit of jalapeno spice and sharp cheese flavor.
- 1.5 cups cornmeal
- 2 cups all-purpose flour
- 1 cup sharp cheddar cheese grated
- 2/3 cup granulated sugar
- 1/4 cup vegetable oil
- 1/4 cup jalapenos chopped
- 2 Tbsp baking powder
- 1 tsp salt
- 2 cups milk
- 2 eggs beaten
Preheat oven to 400°
In medium bowl combine cornmeal, all-purpose flour, sugar, baking powder, and salt.
Add in grated cheese and chopped jalapeno peppers.
In separate bowl, mix milk, eggs, and oil.
Combine wet and dry ingredients. Stir gently. The batter will be very thick.
Add batter to greased pan.
Bake for 20 minutes, or until knife comes out clean.
Cook for 10 minutes. Serve warm with soup.
This Cornbread Recipe Pairs Perfectly with