Jalapeno Cheddar Cornbread

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Jalapeno Cheddar Cornbread

  • Author: Bonnie Siesennop

Ingredients

1 c. cornmeal

1 c. flour

¼ c. sugar

1 t. baking powder

½ t. baking soda

¼ t. salt

1 c. buttermilk (may use regular milk)

1/3 c. butter, melted

¼ c. oil

2/3 c. cheddar cheese, grated

2 jalapeno peppers, minced

   or 3T. minced pickled jalapeno peppers

Instructions

     Preheat oven to 425 degrees.  Spray the bottom of a muffin pan or an 8×8” cakepan.

     In a large bowl, combine the cornmeal, flour, sugar, baking powder and soda, and salt; stir with a whisk.

     In a separate bowl, combine the buttermilk, egg, and oil; stir with a whisk. 

     Add milk mixture to cornmeal mixture; stir until just moistened.  Fold in the cheese and jalapenos.

     Spoon batter into prepared pan.  Bake for 5 minutes.  Reduce heat to 350 degrees.  Bake for another 10-15 minutes or until the bread springs back when touched.  Cakepan cornbread will take a little longer.

     Remove muffins from pan and allow to cool.

    Serve with honey butter.

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