There are so many variations of cornbread, and this Jalapeno and Cheddar Cornbread is yet another wonderful one! It’s really flavorful with the chiles.
It’s great with ham & beans or chili or most anything.
I absolutely love the flavor of this cornbread. Spicy and totally irresistible. It’s got that grainy, crumbly texture and is extremely flavorful.
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Jalapeno and Cheddar Cornbread
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
This is an old favorite. Love this cornbread.
Course: Bread
Cuisine: American
Keyword: Jalapeno and Cheddar Cornbread
Servings: 6
Calories: 325 kcal
Ingredients
- 2 cups yellow cornmeal
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 teaspoons baking soda
- 1 1/2 cups grated sharp cheddar cheese
- 1 15 ounce can creamed corn
- 1/2 cup canned sliced jalapeno drained
- 1 cup buttermilk
- 4 eggs lightly beaten
- 3/4 cup unsalted butter melted
Instructions
- Preheat the oven to 375°F.
- Lightly grease an oblong 9 x 11 baking pan or coat with cooking spray.
- In a large mixing bowl, combine the cornmeal, salt, sugar, and baking soda. Stir in the cheese, corn, jalapeños, buttermilk and eggs, just enough to blend. Stir in the melted butter.
- Pour the batter into the pan and bake for 30-35 minutes, or until the cornbread is golden and an inserted toothpick comes out clean.
- Remove from the oven and let cool in the pan 15 minutes then cool on wire rack.
Enjoy!
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Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!
Recipe based on one by Sue Lau
Photo by Starrynews