Cheddar Jalapeno Cornbread

Cheddar Jalapeno Cornbread

 

 

Cheddar Jalapeno Cornbread is moist and cheesy with a spicy kick.  It goes perfectly with any soup, stew or chili. Skip the box mix and make your own cornbread from scratch. It just as easy as the mix to prepare. Add some cheese and peppers and you won’t be able to resist this cornbread.

Cheddar Jalapeno Cornbread - Moist and cheesy with a spicy kick! Perfect for soup season.

Prep your ingredients. Mix just until combined and bake.  It’s pretty straight forward and simple.

Cheddar Jalapeno Cornbread - Moist and cheesy with a spicy kick! Perfect for soup season.

Do not over mix. Pour into a greased 8×8 baking pan and bake for 25 to 30 minutes.

Cheddar Jalapeno Cornbread - Moist and cheesy with a spicy kick! Perfect for soup season.

Allow to cool for about 5 minutes, slice and serve.

Cheddar Jalapeno Cornbread - Moist and cheesy with a spicy kick! Perfect for soup season.

Cheesy, spicy cornbread is sure to please!

5.0 from 1 reviews
Cheddar Jalapeno Cornbread
 
Prep time
Cook time
Total time
 
Moist and cheesy cornbread with a spicy kick is sure to please. It goes perfectly with soups, chili and all types of Mexican dishes.
Author:
Serves: 9 servings
Ingredients
  • 1-1/4 cups stone ground yellow cornmeal (medium grind)
  • ¾ cup all-purpose flour
  • 2-1/2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1 cup buttermilk
  • ¼ cup vegetable oil
  • 1 large egg
  • 1 tablespoon honey (optional)
  • ¼ cup chopped green onions
  • 2 tablespoons pickled jalapenos (minced)*
  • 1 (4 oz.) can chopped green chiles (drained)
  • 1½ cups shredded sharp cheddar cheese
Instructions
  1. Preheat oven to 400 degrees. Spray 8x8" baking pan with cooking spray.
  2. In a large bowl whisk together the cornmeal, flour, baking powder, and salt.
  3. In a separate bowl, whisk the egg, buttermilk, vegetable oil and honey together. Add egg mixture to dry ingredients. Stir until just combined. Do not over mix.
  4. Add onion, jalapenos, green chiles, and cheese; fold into batter until mixed.
  5. Pour into baking pan and bake for 25-30 minutes, until golden and a toothpick inserted in center comes out clean.
  6. Let cool in pan for 5 minutes.
Notes
You can certainly add more jalapenos if you like it a little spicier.
Cheddar Jalapeno Cornbread - Moist and cheesy with a spicy kick! Perfect for soup season.

 

 

Comments

  1. Reply

    Your Cheddar Jalapeno Cornbread looks and sounds amazing, Leigh. It’s perfect fall comfort food. Thank you for being a part of our Hearth and Soul Hop.

  2. Reply

    Looks yummy, will have to try this soon. Stopping by from the Create and Crave party.

    1. Reply

      Thank you, Christine! 🙂

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