The BEST Jalapeno Cheddar Cornbread Recipe
The most perfectly-moist and flavorful cornbread, made even better with some great cheese and jalapeno flavor.
The BEST Jalapeno Cheddar Cornbread Recipe
Course: Sides, Appetizers, BreadsCuisine: Southern, AmericanDifficulty: Easy
Servings
8
servingsPrep time
10
minutesCooking time
30
minutesIngredients
1 cup Cornmeal
1 cup All-purpose flour
8 Tablespoons Butter
1/2 cup White sugar
2 Eggs, beaten
1 cup Whole milk
1/2 teaspoon Baking soda
1/2 teaspoon Salt
1/2 cup Cheddar cheese, shredded
1/2 cup Jalapeno, finely chopped
Directions
- Melt the butter, and then allow to cool for a few minutes (it should be melted, but not screaming hot).
- In a large bowl, combine melted butter, beaten eggs, and sugar. Whisk to combine.
- Add in cornmeal, flour, baking soda, and salt. Stir to combine.
- Add whole milk, and whisk everything until smooth.
- Stir in the shredded cheese and chopped jalapeno.
- Grease a 10 in. cast iron skillet or round cake pan, and transfer batter into it. Optionally sprinkle some extra cheddar cheese over top.
- Bake at 375 degrees Fahrenheit for 25-30 minutes, or until a toothpick poked in comes out clean. If a toothpick isn’t coming out clean, continue baking and check again after 5 minutes.
- Remove from heat, and allow to sit at room temperature for 30 minutes before slicing.
Recipe Video
Notes
- Take your cornbread to the next level and cook it on a smoker! Just be sure to use an indirect heat smoker (like an offset), and maintain that 375 degree temperature throughout.
Previous Article
