cheesy jalapeno cornbread
This delicious cheesy jalapeno cornbread combines sweet and savory flavors with a spicy kick, making it a perfect side dish for chili, soups, or barbecues. The melted cheese and bits of jalapeno create a moist and flavorful bread that everyone will love.
Equipment
- 1 mixing bowl
- 1 whisk
- 1 measuring cups and spoons
- 1 9x9-inch baking dish or similar size
- 1 oven
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ cup sugar
- 1 cup milk
- 2 large eggs
- ¼ cup vegetable oil
- 1 cup shredded cheddar cheese
- ½ cup diced jalapenos fresh or pickled
- ¼ cup chopped fresh cilantro optional, for garnish
Instructions
- Preheat your oven to 400°F (200°C) and grease your baking dish.
- In a large mixing bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar until well combined.
- In a separate bowl, mix the milk, eggs, and vegetable oil until well blended.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Fold in the shredded cheddar cheese and diced jalapenos until evenly distributed throughout the batter.
- Transfer the batter to the prepared baking dish, smoothing the top with a spatula.
- Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow the cornbread to cool in the dish for about 10 minutes before slicing into squares.
- Optional: Garnish with fresh cilantro before serving.
Notes
For more heat, you can add additional jalapenos or even include a pinch of cayenne pepper to the dry ingredients.
This cornbread pairs wonderfully with butter and honey, served warm.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving.