Jalapeno Cheddar Cornbread is a delicious and filling quickbread made with cornmeal and jalapeno peppers for the extra kick.
Author: Meghalee Das
Recipe type: Side
Cuisine: American
Serves: 12
Ingredients
Flour: 3 cups
Cornmeal: 1½ cups
Sugar: ¼ 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: ¼ cups
Chopped jalapenos: 4-5 medium sized
Chopped green onions: 2-3 stalks, incuding bulbs
Method
Sift flour and mix it with cornmeal, sugar, salt and baking powder.
Add milk, eggs and butter to the flour mixture and combine all the ingredients.
Add the corn, onions, jalapenos, green onions and half the grated cheese and lightly mix them together.
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 for 35 minutes.
Check with a toothpick and if it comes out clean, remove from oven. Let the Jalapeno Cheddar Cornbread cool for a few minutes, and cut into large squares to serve.
Recipe by The Saffron Platter at https://thesaffronplatter.com/1294-jalapeno-cheddar-cornbread.html