Jalapeño Cheddar Cornbread
A delicious and easy jalapeño cheddar cornbread recipe, perfect as a side dish or snack.
Ingredients
Main Ingredients
- 1 cup yellow cornmeal
- 0.5 cup all-purpose flour
- 0.75 cup shredded cheddar cheese
- 4 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk
- 1 large egg
- 0.5 cup melted unsalted butter
- 1 teaspoon jalapeños, minced
Instructions
Preparation Steps
- Preheat oven to 400°F (200°C). Grease an 8x8 inch baking pan.
- In a large bowl, whisk together cornmeal, flour, cheddar cheese, sugar, baking powder, and salt.
- In a separate bowl, whisk together milk, egg, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Stir in the jalapeños.
- Pour batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool slightly before cutting and serving.
Notes
Enjoy this cornbread warm with your favorite chili or soup.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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