Irresistible Jalapeño Cheddar Cornbread with 2 Secret Twists
Jalapeño Cheddar Cornbread is a savory twist on classic cornbread, combining spicy jalapeños with sharp cheddar cheese for a flavorful side dish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 1 egg
- 1 cup shredded cheddar cheese
- 2 jalapeños, seeded and diced
Instructions
- Preheat your oven to 400°F (200°C) and grease a 9-inch baking pan.
- In a large bowl, mix cornmeal, flour, baking powder, and salt.
- In another bowl, whisk together milk, vegetable oil, and egg.
- Combine wet ingredients with dry ingredients and stir until just mixed.
- Fold in shredded cheddar cheese and diced jalapeños.
- Pour the batter into the prepared baking pan.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool slightly before serving.
Notes
- Adjust the amount of jalapeños based on your spice preference.
- For a crispier top, broil the cornbread for the last 2-3 minutes of baking.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 2g
- Sodium: 290mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 35mg