Jalapeño Cheddar Cornbread
Jalapeño Cheddar Cornbread is a delightful twist on traditional cornbread, blending the warmth of fresh cornmeal with the sharpness of cheddar and a spicy kick from jalapeños. This fluffy, golden bread is perfect for any occasion, whether served alongside chili or enjoyed as a standalone snack. Its inviting aroma and vibrant color make it a show-stopping addition to your table, ensuring everyone will come back for seconds!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: About 9 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup whole milk (or buttermilk)
- 2 large eggs
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup diced jalapeños (fresh or pickled)
- 1/4 cup melted butter
Instructions
- Preheat the oven to 400°F (200°C) and grease an 8×8-inch baking dish.
- In a large bowl, whisk together cornmeal, flour, baking powder, and salt until combined.
- In another bowl, mix milk, eggs, and melted butter until smooth.
- Gradually pour wet ingredients into dry ingredients while stirring gently to avoid overmixing.
- Fold in shredded cheddar cheese and diced jalapeños evenly.
- Pour batter into the prepared baking dish and smooth the top.
- Bake for 20-25 minutes or until golden brown and a toothpick inserted comes out clean.
- Allow to cool slightly before cutting into squares and serving warm.
Nutrition
- Serving Size: 1 square (60g)
- Calories: 190
- Sugar: 1g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg
Keywords: Feel free to experiment with different cheeses or add cooked bacon for added flavor. Store leftovers in an airtight container at room temperature; reheat in foil at 350°F for about 10 minutes.