Jalapeno Cornbread Recipe
This jalapeno cornbread recipe is incredibly moist and incorporates lot of spicy jalapeno peppers and cheddar cheese. Great for the holidays or an anytime side dish!
Servings: 9 Squares
- 1 cup whole milk
- 4 tablespoons melted butter
- 2 large eggs
- 14.5 ounces creamed corn 1 can
- 1 cup cornmeal
- 1 cup all purpose flour
- 3 tablespoons sugar
- 1 teaspoon salt or to taste
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon black pepper
- 1 cup chopped jalapeno peppers + sliced jalapenos for topping
- 1 cup shredded cheddar cheese or use a spicy pepperjack for extra heat
Heat oven to 375 degrees F (190 degrees C).
Whisk together the milk, melted butter, eggs and creamed corn together in a small bowl.
In a larger bowl, combine the cornmeal, flour, sugar, salt, baking powder, baking soda, and black pepper.
Pour the wet ingredients into the dry ingredients and stir together.
Stir in the chopped jalapenos and shredded cheese.
Pour the batter mixture into a lightly oiled baking dish and bake for 25-35 minutes, or until the cornbread sets and an inserted toothpick comes out dry in the center.
Cool slightly, slice and serve.
Makes 9 pieces of cornbread.
NOTE: I like to add extra jalapeno slices to the tops of the batter before baking for an extra decorative touch.
I love to drizzle mine with honey!
Calories: 297kcal | Carbohydrates: 38g | Protein: 9g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 66mg | Sodium: 660mg | Potassium: 309mg | Fiber: 3g | Sugar: 8g | Vitamin A: 520IU | Vitamin C: 14mg | Calcium: 171mg | Iron: 2mg