Jalapeño Cheddar Cornbread
User Reviews
5
Jalapeño Cheddar Cornbread
Description
This cornbread starts by mixing a dairy base of yogurt, milk, and vinegar with cornmeal, flour, and spices such as garlic powder and salt. Butter is melted then combined with sugar and eggs, followed by incorporation of the milk mixture and spicy jalapeños, green onion, and sharp cheddar cheese. The dry ingredients are folded in last to minimize lumps. Baking at 375°F for 30-40 minutes produces a golden top and a moist interior, with a toothpick inserted to check doneness.
The jalapeños add fresh heat, and additional cheddar may be sprinkled on top partway through baking to melt and form a savory crust. Cooling on a wire rack before cutting ensures slices hold together. This cornbread complements a variety of dishes as a spicy, cheesy side.
Leftovers freeze well or keep on the counter for a few days. Reheating in a microwave and topping with butter and honey enhances softness and flavor. The recipe yields 9-12 servings depending on slice size.
Ingredients
- ½ cup yogurt plain, Greek
- ½ cup milk
- 1 TBSP vinegar
- ½ tsp baking soda
- 1 cup cornmeal yellow
- 1 cup all-purpose flour
- ½ tsp salt
- ¼ tsp garlic powder
- ½ cup butter unsalted
- ½ cup granulated sugar
- 2 egg large
- ½ cup cheddar cheese plus extra for topping, grated
- ¼ cup jalapeño approx. 2 medium jalapeños, fresh; chopped
- 2 TBSP green onion chopped
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!
Notes
- Leftover cornbread freezes well or stores on the counter for up to 4 days.
- Reheat leftovers in the microwave briefly and spread with butter and a drizzle of raw honey for added flavor.
- Nutrition facts are estimates and may vary; adjust portions as needed.
- Yields approximately 9-12 servings depending on slice size.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 228 kcal
% 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.
User Reviews
Overall Rating
5
You'll Also Love
