Description
Make this Cheddar Jalapeño Cornbread for a spicy and slightly sweet side dish that brings comfort to your table. It is simple to prepare and tastes like you spent hours in the kitchen.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup shredded sharp cheddar cheese
- 1 to 2 fresh jalapeños, finely diced (remove seeds for less heat)
- 1 cup milk
- 1/4 cup vegetable oil
- 1 large egg
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Lightly grease an 8×8 inch baking pan or a 9-inch round cake pan.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
- Stir in the shredded cheddar cheese and diced jalapeños until evenly distributed throughout the dry mix.
- In a separate medium bowl, whisk together the milk, vegetable oil, and egg until combined.
- Pour the wet ingredients into the dry ingredients. Mix gently with a spatula only until just combined. Do not overmix; a few lumps are fine.
- Spread the batter evenly into your prepared baking pan.
- Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cornbread cool in the pan for about 10 minutes before slicing and serving warm.
Notes
- Adjust the number of jalapeños based on your preference for heat. Removing the seeds reduces the spice level significantly.
- For a richer flavor, you can substitute buttermilk for regular milk.
- This cornbread pairs wonderfully with chili, barbecue, or soup.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: Approx. 250
- Sugar: Approx. 5g
- Sodium: Approx. 350mg
- Fat: Approx. 13g
- Saturated Fat: Approx. 5g
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Approx. 28g
- Fiber: Approx. 1g
- Protein: Approx. 7g
- Cholesterol: Approx. 30mg