Jalapeno Cheddar Cornbread is a delicious and filling quickbread made with cornmeal, and jalapenos for the extra kick. The texture of the cornbread is more like a savory cake, with a slightly crispy layer of grated cheese on top. I first had Jalapeno Cheddar Cornbread at a volunteer event, where we had to cook and sell meals to raise funds for domestic abuse survivors. Since then, this has become my go-to dish for potlucks because it is so easy to make and you can freeze leftovers too. I also add canned corn in my Jalapeno Cheddar Cornbread, with a little more jalapeno peppers than usual, but these amounts can be adjusted according to your preferences.
Flour: 3 cups
Yellow cornmeal: 1 1/2 cups
Sugar: 1/4 cup
Salt: 2 tsp
Baking powder: 2 tsp
Milk: 2 cups
Large eggs, beaten: 4
Butter: 2 sticks or 1 cup
Grated cheddar cheese: 4 cups
Canned corn: 1 regular-sized can
Chopped onions: 1/4 cups
Chopped jalapeno peppers: 4-5 medium-sized
Chopped green onions: 2-3 stalks, including bulbs
1) Preheat oven at 350 degrees F. Sift flour and mix it with cornmeal, sugar, salt and baking powder.
2) Add milk, eggs and butter to the flour mixture and combine all the ingredients.
3) Add the corn, onions, jalapenos, green onions and half the grated cheese and lightly mix them together.
4) Pour into a greased 9X13 inch pan and sprinkle rest of the grated cheese on top. Preheat oven at 350 degrees F, and meanwhile let the mixture sit at room temperature for 20 minutes. After that, bake the Jalapeno Cheddar Cornbread for 35 minutes.