Cornbread. Cheese. Jalapenos. Yum. Yum. And yum. This bread is the perfect served warm with a slab of butter melting. Great with chili!
The chopped jalapenos didn’t give this much heat at all, so even if you don’t like spice, don’t shy away from this recipe. You might want to skip the sliced jalapenos on top though. Mine were a little bit hot and little bitter (because I was lazy and didn’t seed the rounds). You can definitely leave the jalapenos out altogether too.
Start by greasing your pan well. I used a grapeseed oil spray, but you could also use softened butter. It’ll give you crispier edges. Then whisk the dry ingredients in a bowl. Add the wet ingredients and diced jalapeno and whisk thoroughly.
Pour the batter into the prepared pan, and place sliced and seeded jalapenos on top, if using. Seriously, make sure you seed them. Don't be me. And ignore the picture with the seedy jalapenos.
Bake at 400 degrees for about 30 minutes or until a toothpick inserted in the center comes out clean. Serve with LOTS of butter!
The Recipe: Cheddar Jalapeno Cornbread
- 1 ¼ c. all-purpose flour
- ¾ c. corn meal
- 2 tsp baking powder
- ½ tsp salt
- 1 cup milk
- ¼ c. vegetable oil
- 1 egg, beaten
- 1 c. cheddar cheese, shredded
- 1 jalapeno, seeded and diced
- 1 jalapeno, sliced into rounds and seeded (optional)
- Preheat oven to 400 degrees. Grease an 8x8 inch pan.
- Combine dry ingredients and whisk. Stir in milk, oil, egg, and cheddar. Don’t overmix.
- Pour batter into pan. Place sliced jalapenos on top of batter, if using.
- Bake 25 to 30 minutes until light golden brown.
Note: Make sure you seed the jalapeno slices before placing on top if you decide to use them.