5.0 from 111 votes
Jalapeño Cheddar Cornbread
Fantastically fluffy Jalapeño Cheddar Cornbread FTW! This crazy good cornbread gets a leg up from two classic mix-ins: ooey gooey cheddar cheese and fiery jalapeño. The result is a kiss of heat blanketed by cheesy cornbread goodness.
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 12 servings
Calories: 228 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- ½ cup plain greek yogurt
- ½ cup milk
- 1 TBSP vinegar
- ½ tsp baking soda
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ½ tsp salt
- ¼ tsp garlic powder
- ½ cup unsalted butter
- ½ cup granulated sugar
- 2 large eggs
- ½ cup grated cheddar cheese (plus extra for topping)
- ¼ cup chopped fresh jalapeños (approx. 2 medium jalapeños)
- 2 TBSP chopped green onion
Instructions
- Preheat oven to 375 degrees F.
- Prep an 8x8 inch square pan by rubbing with butter or coconut oil.
- Combine yogurt, milk, and vinegar. Mix and set aside.
- Combine cornmeal, flour, baking soda, garlic powder, and salt. Mix well and set aside.
- In a large pan or skillet over medium-high heat, melt your butter.
- Once melted, remove from heat and stir in sugar. Whisk until well blended.
- Next, quickly add your eggs and beat until well incorporated.
- Add in milk mixture and stir.
- Add jalapeños, green onion, and cheddar cheese and stir.
- Next add your cornmeal mixture and beat until very few lumps remain.
- Bake for 30-40 minutes. Insert a toothpick in the center to test for doneness. If it comes out clean the cornbread is ready! When it's at the 25 minute mark I like to sprinkle a little extra cheddar on top to get all hot and melty. Optional but delicious!
- Place on a wire cooling rack and allow to cool before slicing and serving. Enjoy!
Cup of Yum
Notes
- Leftover cornbread can absolutely be frozen for later (woot) or stored on the counter for up to 4 days. I like to microwave leftover cornbread for a few seconds and spread with butter and a drizzle of raw honey. Warm and melty - YUM!
- Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy! Recipe yields 9-12 servings depending on size cut.
Nutrition Information
Calories
228kcal
(11%)
Carbohydrates
27g
(9%)
Protein
6g
(12%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Cholesterol
53mg
(18%)
Sodium
198mg
(8%)
Potassium
95mg
(3%)
Fiber
2g
(8%)
Sugar
9g
(18%)
Vitamin A
352IU
(7%)
Vitamin C
1mg
(1%)
Calcium
63mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 228
% Daily Value*
| Calories | 228kcal | 11% |
| Carbohydrates | 27g | 9% |
| Protein | 6g | 12% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 53mg | 18% |
| Sodium | 198mg | 8% |
| Potassium | 95mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 352IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 63mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.