Jalapeno Cheddar Cornbread
This cornbread is perfectly moist, with sharp cheddar cheese melting into every bite and jalapeños adding just the right amount of heat. The result is a flavorful, savory bread that’s the perfect accompaniment to chili, soups, or barbecue.
Ingredients
- 1 cup cornmeal
- 1 cup all purpose flour
- 1 tbsp sugar
- 1 tsp salt
- ½ tsp paprika
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¾ cup unsalted butter melted
- 2 eggs
- 1 ½ cups whole milk
- ½ cup sharp cheddar grated
- 1 jalapeno sliced
Instructions
- Preheat the oven to 350 degrees.
- In a bowl, whisk together the 1 cup cornmeal, 1 cup all purpose flour, 1 tbsp sugar, 1 tsp salt, ½ tsp paprika, 1 ½ tsp baking powder, and ½ tsp baking soda.1 cup cornmeal, 1 cup all purpose flour, 1 tbsp sugar, 1 tsp salt, ½ tsp paprika, 1 ½ tsp baking powder, ½ tsp baking soda
- In another bowl, combine the 2 eggs and 1 ½ cups whole milk with a whisk.2 eggs, 1 ½ cups whole milk
- Stir the eggs and milk into the flour mixture. Stir in the melted ¾ cup unsalted butter.¾ cup unsalted butter
- Fold in the ½ cup sharp cheddar.½ cup sharp cheddar
- Pour the batter into a greased 9x9 pan. Top with slices of 1 jalapeno.1 jalapeno
- Bake for about 25 minutes until a toothpick comes out clean.