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Amazing 1 Fluffy Cheddar Jalapeño Cornbread

Cheddar Jalapeño Cornbread
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Bake this wonderfully cheesy and incredibly fluffy Cheddar Jalapeño Cornbread. It makes a fantastic spicy side dish for any meal.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 cup yellow cornmeal
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup shredded sharp cheddar cheese (plus extra for topping)
  • 1/4 cup finely chopped pickled jalapeños (or fresh, seeds removed)
  • 1 cup milk
  • 1/2 cup unsalted butter, melted
  • 2 large eggs, lightly beaten

Instructions

  1. Preheat your oven to 400°F (200°C). Grease an 8×8 inch baking pan or a 9-inch round cast-iron skillet.
  2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
  3. Stir in the shredded cheddar cheese and chopped jalapeños until they distribute evenly through the dry mix.
  4. In a separate medium bowl, whisk together the milk, melted butter, and eggs until combined.
  5. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula just until combined. Do not overmix; a few small lumps are fine.
  6. Pour the batter into your prepared pan or skillet. Sprinkle a little extra cheese on top for a nice crust.
  7. Bake for 20 to 25 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the cornbread cool in the pan for about 10 minutes before slicing and serving hot.

Notes

  • Using sharp cheddar gives the best cheese flavor in this cornbread.
  • If you prefer more heat, leave the seeds in the jalapeños.
  • For extra moisture, you can substitute buttermilk for regular milk.

Nutrition

Find it online: https://whiskdaily.com/cheddar-jalapeno-cornbread-fluffy-cheesy/