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Jalapeno and Cheddar Cornbread

Jalapeno and Cheddar Cornbread

This is an old favorite. Love this cornbread.

Course Bread
Cuisine American
Keyword Jalapeno and Cheddar Cornbread
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
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

  1. Preheat the oven to 375°F.
  2. Lightly grease an oblong 9 x 11 baking pan or coat with cooking spray.
  3. 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.
  4. 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.
  5. Remove from the oven and let cool in the pan 15 minutes then cool on wire rack.