Yield: 12 servings
Cheddar Jalapeño Cornbread
Cheddar Jalapeño Cornbread is a classic, tender cornbread recipe with a cheesy, spicy twist! Homemade cornbread is so easy to make, and it's the perfect side dish to chilis, soups, stews, and more.
Ingredients
- 3 cups all-purpose flour
- 1 cup yellow cornmeal
- ¼ cup sugar
- 2 tablespoons baking powder
- 2 teaspoons kosher salt
- 2 cups buttermilk
- 3 large eggs, slightly beaten
- 1 cup (2 sticks) unsalted butter, melted, plus extra to grease the pan
- 8 oz extra-sharp cheddar, grated
- 4 green onions, sliced
- 3 jalapeno peppers, seeded and minced
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Instructions
- Sift together the flour, cornmeal, sugar, baking powder, and salt.
- Combine the buttermilk, eggs, and butter.
- Make a well in the center of the dry ingredients, and pour in the wet ingredients. Stir until just combined.
- Mix in 2 cups of the cheddar, the scallions, and jalapenos and stir until just combined. Do not overmix! Allow the mixture to sit at room temperature for 20 minutes.
- Meanwhile, preheat the oven to 350, and grease a 9 x 13 x 2 inch baking dish. Spread the batter into the baking dish, and sprinkle the top with the remaining cheddar and scallions.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Cool slightly and cut into squares to serve.
Nutrition
Serving: 1, Calories: 284kcal, Carbohydrates: 39g, Protein: 11g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Cholesterol: 68mg, Sodium: 824mg, Fiber: 2g, Sugar: 6g