Jalapeno Cheddar Cornbread
A jalapeno cheddar cornbread recipe that is bursting with flavor and is the perfect comfort food. With a cheesey top filled with jalapeño slices and more cheese and diced jalapenos inside, this tasty side dish is full of flavor and simple to make in just minutes.
Servings 8 people
- 1 cup cornmeal
- 1 cup flour
- 4 tsp. baking powder
- 3/4 tsp. salt
- 2 eggs
- 1/4 cup butter, melted
- 1 1/4 cup milk
- 3 jalapeños, two seeded and finely chopped, one sliced
- 1 2/3 cups shredded cheese
Heat the oven to 425 degrees. Place a 9" or 10" cast iron skillet in oven to heat.
Mix together the cornmeal, flour, baking powder, and salt in a large bowl. Set aside.
Whisk the two eggs in a seperate bowl. Add in the melted butter and milk and stir until combined.
Pour the liquid ingredients over the dry ingredients, then add the diced jalapenos and 1 cup of the grated cheese. Stir just until combined. The batter will be lumpy.
Carefully remove the skillet from the oven with an oven mitt. Grease the pan with oil or butter, then add the batter to the skillet. Top with the sliced jalapeños and remaining cheese. Bake for about 20 minutes until a toothpick inserted in the middle comes out clean. Each oven varies, so cooking time may vary. Cut, serve, and enjoy!