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Amazing 20-Minute Cheddar Jalapeño Cornbread

Cheddar Jalapeño Cornbread
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Bake a wonderfully soft and savory Cheddar Jalapeño Cornbread. This recipe brings a gentle kick of heat and cheesy goodness, perfect for pairing with your favorite chili or BBQ.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 cup yellow cornmeal
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup shredded sharp cheddar cheese
  • 1 to 2 jalapeños, minced (remove seeds for less heat)
  • 1 1/2 cups milk
  • 1/2 cup vegetable oil
  • 2 large eggs, lightly beaten

Instructions

  1. Preheat your oven to 400°F (200°C). Grease and lightly flour an 8×8 inch baking pan or a 9-inch round cake pan.
  2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
  3. Stir in the shredded cheddar cheese and minced jalapeños until they distribute evenly throughout the dry mix.
  4. In a separate bowl, combine the milk, vegetable oil, and eggs. Whisk until just combined.
  5. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just moistened. Do not overmix; a few lumps are fine.
  6. Pour the batter into your prepared pan. Spread it evenly.
  7. Bake for 20 to 25 minutes, or until a wooden pick inserted into the center comes out clean.
  8. Let the cornbread cool in the pan for 10 minutes before slicing and serving warm.

Notes

  • For a richer flavor, use buttermilk instead of regular milk.
  • If you prefer a sweeter cornbread, increase the sugar to 1/3 cup.
  • You can substitute Monterey Jack cheese for some of the cheddar if you want a milder cheese flavor.

Nutrition

Find it online: https://flavorvista.com/cheddar-jalapeno-cornbread-recipe/