Jalapeño Cheddar Cornbread
Ingredients
- 3 tablespoons Jalapeño Slices
- 1 1/2 cups Cornmeal
- 1/2 cup All Purpose Flour
- 1/4 cup Sugar
- 1 1/2 teaspoons Baking Powder
- 1 teaspoon Salt
- 1 1/2 cups Milk
- 2 large Eggs
- 4 ounces Shredded Cheddar Cheese
- 6 tablespoons Butter
- Cooking Spray
Instructions
- Preheat the oven to 400F
- Spray the 8x8 baking dish liberally with cooking spray
- Coarsely chop the jalapeños
- Put the milk and eggs into the large mixing bowl
- Whisk the ingredients together until the eggs are combined into the milk
- Add the cornmeal, flour, sugar, salt, and baking powder to the mixing bowl
- Stir until all ingredients are completely combined
- Add the cheese and jalapeños to the bowl
- Stir until all ingredients are completely combined
- Add the butter to a small, microwave-safe mixing bowl
- Loosely cover the small bowl
- Microwave the butter on 30% power for 15 seconds
- Stir
- Repeat the microwave then stir steps until the butter is completely melted
- Add the butter to the mixture in the large mixing bowl
- Stir until the butter is mixed in completely
- Pour the mixture into the baking dish
- Bake for 25 minutes until the top is golden brown
- Remove the baking dish from the oven
- Allow to cool for 15 minutes
- Serve
Notes
Tools You'll Need
- 8x8 baking dish
- Large Mixing Bowl
- Small Mixing Bowl
- Mixing Spoon
- Whisk or Fork