Jalapeno Cheddar Cornbread
A delicious twist on classic cornbread with sweet corn, spicy jalapenos, and sharp cheddar cheese, perfect for pairing with soups, stews, or barbecue.
Ingredients
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup milk
- 2 large eggs
- 1/4 cup melted butter
Additional Ingredients
- 1 cup sharp cheddar cheese, grated
- 1 cup corn kernels Can use fresh or frozen (thawed)
- 1/2 cup onions, chopped
- 1-2 pieces jalapeno peppers, seeded and chopped Adjust based on heat preference
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and grease a 9-inch square baking dish.
- In a large bowl, combine the cornmeal, flour, baking powder, and salt.
- In another bowl, whisk together the milk, eggs, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in the cheddar cheese, corn kernels, onions, and jalapeno peppers.
Baking
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake for 20-25 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Allow to cool slightly before serving.
Notes
For a sweeter cornbread, consider adding a couple of tablespoons of sugar to the dry ingredients. You can also customize by adding ingredients like cooked bacon, bell peppers, or fresh herbs.