Cheddar Jalapeno Cornbread Recipe
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5.0
3 reviews
Excellent
Cheddar Jalapeno Cornbread Recipe
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This cheddar jalapeno cornbread recipe makes soft, fluffy, comforting, warm, crumbly, cheesy, spicy, and not too sweet cornbread with loads of flavor. Cornbread is traditional southern bread made from scratch and it's the perfect side dish for soup and chili.
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Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ¾ cup milk
- ¾ cup buttermilk
- 1 large egg
- 1 ½ teaspoons sugar or maple syrup
- 2 tablespoons canola oil
- 4 scallion green and white part
- ½ to ¾ cup Jalapeño diced
- ½ cup cheddar cheese grated or Monterey Jack cheese
- 1 tablespoon butter to grease the pan
- Butter and honey to serve
Instructions
- First, preheat the oven to 350F. Stick a 10inch cast iron pan inside the oven to heat the pan.
- While the pan heats make the batter.
- Wear gloves while handling jalapenos. Discard seeds and dice jalapenos. If you like it spicy, leave some of the seeds on. Also cut 2 to 3 jalapenos into thin slices, this will be used for topping, optional.
- Slice scallions thin and use block cheddar and grate it fresh.
- Whisk together dry ingredients – cornmeal, all-purpose flour, baking soda, baking powder, and sea salt.
- In another bowl add wet ingredients – milk, buttermilk, canola oil, egg, and sugar. Whisk until combined.
- Into the wet ingredients add dry ingredients, diced jalapenos, scallion, and shredded cheddar cheese.
- Fold everything together until dry ingredients are incorporated into wet ingredients. Do NOT overwork the batter.
- When the batter is ready, carefully remove the hot pan from the oven.
- NOTE: cast iron pan will be HOT. Handle with utmost care.
- Add butter to the hot pan so it coats the bottom of the pan. Swirl the butter to coat the pan evenly.
- Transfer the batter to the hot pan. Quickly spread the batter evenly.
- Optional step – top the bread with a few jalapeno slices.
- Return the pan to the oven and bake at 350F for 20-23 minutes or until a toothpick inserted in the center of the bread comes out clean.
- Remove bread from the oven and let it cool for 15-20 minutes before you slice. It will be difficult and messy to cut hot bread.
- It goes perfectly with soup and chili.
- Serve bread sliced topped with butter and honey and enjoy on its own.
Notes
- Nutritional Info – Please keep in mind that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.
Nutrition Information
Show Details
Calories
165kcal
(8%)
Carbohydrates
20g
(7%)
Protein
5g
(10%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.05g
Cholesterol
24mg
(8%)
Sodium
209mg
(9%)
Potassium
177mg
(5%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
226IU
(5%)
Vitamin C
5mg
(6%)
Calcium
99mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 165 kcal
% Daily Value*
| Calories | 165kcal | 8% |
| Carbohydrates | 20g | 7% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 24mg | 8% |
| Sodium | 209mg | 9% |
| Potassium | 177mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 226IU | 5% |
| Vitamin C | 5mg | 6% |
| Calcium | 99mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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