Jalapeno Cheddar Cornbread
Classic cornbread with a kick! This cornbread features sharp cheddar cheese and roasted jalapenos.
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Course: Side Dish
Cuisine: American
Servings: 8 servings
Calories: 329kcal
- 2 jalapenos
- 1 1/2 cup all purpose flour
- 3/4 cup yellow cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg beaten
- 1 cup milk
- 1/4 cup vegetable oil
- 1 cup grated sharp cheddar cheese
Set your oven to broil.
Slice your jalapenos length-wise and remove the seeds.
Place under the broiler until they begin to crisp on top and the skin softens, 7-8 minutes. Dice and set aside
Reset your oven to 400 degrees. Grease an 8x8 square baking dish and set aside.
In a large bowl, whisk together the flour, cornmeal, baking powder, and salt.
Make a well in the flour mix and add the egg, milk, and vegetable oil.
Mix until just combined.
Fold in the grated cheddar and diced jalapenos.
Pour the cornbread batter into the prepared baking dish and bake for 20-25 minutes.
Serving: 1slice | Calories: 329kcal | Carbohydrates: 29g | Protein: 12g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 466mg | Fiber: 2g