Jalapeno Cheddar Cornbread
Sweet and Spicy Jalapeno Cheddar Cornbread is an easy to make recipe that goes perfectly with any meal that needs spiced up. It's delicious any time of year and makes enough to feed a good-sized crowd.
Servings 24
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Ingredients
- 3 cups All-Purpose flour
- 1 cup yellow cornmeal
- ¼ cup sugar
- 2 tbsp baking powder
- 2 tsp kosher salt
- 2 cups milk
- 3 large eggs lightly beaten
- 1 cup unsalted butter 2 sticks, melted
- 8 oz sharp cheddar grated and divided.
- ⅓ cup chopped scallions white and green parts, plus extra for garnish, 3 scallions
- 3 jalapeno peppers seeded and finely chopped
Instructions
- Preheat the oven to 350 °F. Grease a 9x13 inch baking dish.
- Combine the flour, cornmeal, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, sugar, eggs, and butter.
- Using a wooden spoon, stir the wet and dry ingredients together until just combined. Don't over mix. Mix in 2 cups of the Cheddar cheese, scallions and jalapenos. Allow to sit at room temperature for 20 minutes.
- Pour the batter into the prepared dish. Sprinkle with the remaining grated cheese and extra chopped scallions.
- Bake for 30 to 35 minutes. Serve warm or at room temperature.
Notes
Adapted from Barefoot Contessa at Home, Food Network
Nutrition
Serving: 24g | Calories: 218kcal | Carbohydrates: 21g | Protein: 6g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 53mg | Sodium: 272mg | Potassium: 193mg | Fiber: 1g | Sugar: 3g | Vitamin A: 426IU | Vitamin C: 2mg | Calcium: 143mg | Iron: 1mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
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