JalapeƱo-Cheddar Cornbread
Sink your teeth into this deliciously savory JalapeƱo Cheddar Cornbread, baked to golden perfection in a cast iron skillet. This classic Southern staple is elevated with the sharp tang of cheddar cheese and the subtle heat of sliced jalapeƱos, creating a perfect balance of flavors. Each bite delivers a burst of cheesy goodness with a kick of spice, making it an ideal side dish for hearty chili, barbecue, or a simple weeknight dinner.
Recipe - Welcome
JalapeƱo-Cheddar Cornbread
0
Servings12
Cook Time60 Minutes
Calories380
Ingredients
2 cups all purpose flour
2 cups yellow cornmeal
2 Tbs baking powder
1 tsp salt
1/2 tsp black pepper
1 1/2 cups whole milk
2 sticks unsalted butter, melted
1/4 cup honey
2 large eggs
3/4 cup cheddar cheese, grated
1/3 cup jalapeƱos, finely chopped
1 jalapeƱo, sliced paper thin
Directions
- Preheat oven to 350° F. Spray a 9-inch cast-iron skillet with cooking spray. In a bowl, combine the flour, cornmeal, baking powder, salt and pepper. Stir to combine.
- Add milk, butter, honey, eggs, cheese and chopped jalapeños. Stir together until all ingredients are incorporated. Pour the batter into the skillet, and top with jalapeño slices.
- Bake for 40 to 45 minutes or until a toothpick inserted into the center comes out clean. Let cool slightly before serving.
Nutritional Information
Per Serving:
Calories: 380, Fat: 22 g (13 g Saturated Fat), Cholesterol: 85 mg, Sodium: 280 mg, Carbohydrates: 39 g, Fiber: 3 g, Protein: 8 g.
0 minutes
Prep Time
60 minutes
Cook Time
12
Servings
380
Calories
Directions
- Preheat oven to 350° F. Spray a 9-inch cast-iron skillet with cooking spray. In a bowl, combine the flour, cornmeal, baking powder, salt and pepper. Stir to combine.
- Add milk, butter, honey, eggs, cheese and chopped jalapeños. Stir together until all ingredients are incorporated. Pour the batter into the skillet, and top with jalapeño slices.
- Bake for 40 to 45 minutes or until a toothpick inserted into the center comes out clean. Let cool slightly before serving.
