Jalapeño Cornbread
This Jalapeño Cornbread recipe is sweet and perfectly moist with a spicy kick! Ready in 25 minutes, enjoy with your favorite soup or chili.
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon kosher salt
- 1 cup milk
- 2 large eggs
- 4 tablespoons unsalted butter, (melted)
- ½ cup cream-style corn
- ¼ cup shredded sharp cheddar cheese
- 2 large jalapeno peppers, (finely diced)
- 1 tablespoon oil (or butter)
Instructions
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Place a 9 or 10-inch cast iron skillet on the middle rack in the oven, and preheat to 400°F.
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In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
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In a medium bowl, whisk together the milk, eggs, butter, and cream-style corn.
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Add the wet ingredients to the dry ingredients and stir together until well combined. Fold in the shredded cheese and jalapenos until just combined.
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Carefully remove the hot cast iron skillet form the oven and add the oil or butter to grease the skillet.
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Pour the batter into the skillet, and bake for 20-25 minutes, until lightly browned and a toothpick inserted in the center comes out clean. Let cool for 10 minutes before serving.
Nutrition (per serving)
Nutritional values are estimates from the original source.