Description
This Jalapeno-Cheddar Cornbread recipe pairs perfectly with a bowl of chili or your favorite BBQ dinner.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup cornmeal
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1 jalapeno pepper (stemmed, seeded, and finely chopped)
- 1 cup Cheddar cheese (shredded, divided)
- 1 cup milk
- 2 large eggs
- 2 tablespoons sugar
- 1/2 cup frozen corn (thawed and chopped finely)
- 8 tablespoons unsalted butter (melted and cooled)
Instructions
- Preheat oven to 400 degrees F. Spray an 8-inch square baking dish with cooking spray.
- In a large bowl, combine the flour, cornmeal, baking powder, baking soda, salt, and cayenne pepper. Once combined, stir in 1/2 cup shredded cheddar cheese and jalapeno.
- In another bowl, combine milk, eggs, sugar, and corn, whisking together to combine.
- Add milk/egg mixture to the dry ingredients; folding them together to just barely combine. Add melted butter and continue folding until dry ingredients are moistened.
- Pour batter into prepared baking dish. Sprinkle top with remaining Cheddar cheese. Bake for 25-35 minutes, or until toothpick insert in center comes out clean.
Notes
Adapted from Cook’s Illustrated Cookbook
- Category: Breads
- Method: Baking
- Cuisine: Tex-Mex
