Jalapeno Cheddar Cornbread
This homemade Jalapeno Cheddar Cornbread is the perfect blend of savory, cheesy and slightly spicy flavor in every bite.
Servings: 12
Ingredients
- 2 cups yellow cornmeal
- 2 cups all purpose flour
- 15 ounces creamed corn (1 can)
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- 2 cups milk
- 2/3 cup vegetable oil
- ½ cup jalapenos chopped
- ½ cup cheddar cheese shredded (plus more for topping)
- 1/2 thinly sliced jalapeno for topping
Instructions
- Preheat the oven to 400°F and grease your cast iron skillet or 13x9" baking pan.
- In a largw bowl, mix together cornmeal, flour, sugar, baking powder, and salt.
- In a separate bowl, mix together the milk, creamed corn, oil, and egg until well combined.
- Make a well in the dry ingredients (create a small hole), then slowly add the wet mixture into the dry mixture and stir until blended. Stir in jalapenos and cheddar.
- Pour into the prepared pan and sprinkle with sliced jalapenos and more cheddar on top. Bake for 25-35 minutes. Your cornbread is ready if you insert a wooden pick in the center, and it comes out clean.
- Serve warm.
Notes
- Don’t skip the creamed corn as that is what keeps the cornbread moist.
- You can use a large cast iron skillet or 13x9” baking dish. If you use a smaller pan, you may have batter leftover.
- You can use jarred or canned pickled jalapeños, but be sure to pay them dry completely before adding them to the batter. Pickled jalapenos have a tangier flavor then the fresh ones.
- If you want to add a little extra flavor, you can brush the cornbread with melted butter before serving.
Nutrition
Calories: 432kcal | Carbohydrates: 61g | Protein: 9g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 558mg | Potassium: 243mg | Fiber: 4g | Sugar: 20g | Vitamin A: 231IU | Vitamin C: 7mg | Calcium: 212mg | Iron: 2mg