Cornbread with Jalapenos & Cheddar
Cornbread with jalapenos and cheddar mixed into the batter. Sweet and spicy and perfect.
Servings: 9 giant 3" square pieces
- 1 ½ cups corn meal
- 1 cup all-purpose flour
- 3 tsp baking powder
- 1 tsp salt
- 1 ¼ cup buttermilk
- ⅓ cup butter melted
- ⅓ cup sugar
- 2 large eggs
ADD AT END
- 2 jalapenos
- 1 ½ cups sharp cheddar cheese
PREPARE: Small dice the jalapenos, and taste them for spiciness (use less or more as needed). Shred the cheese. Melt the butter. Preheat oven to 400 degrees F. Grease a 9" square baking pan and sprinkle with corn meal. COMBINE DRY INGREDIENTS IN LARGE BOWLChoose the bowl you'll use to mix the batter in. Whisk the corn meal, flour, baking powder and salt together in that bowl. COMBINE WET INGREDIENTS IN MEDIUM BOWLMix the sugar in with the melted butter. Add in the buttermilk and eggs and whisk to fully combine. MIX IT ALL TOGETHERPour the wet ingredient bowl over the dry ingredients. Add in the diced jalapenos and cheese. Stir until just combined.Pour into the prepared 9" pan. Bake for 25 minutes or until the top is golden and a toothpick comes out clean. CUT AND SERVE (with honey!)Let cool for 5-10 minutes before serving (or they might fall apart when cut).Top with honey.
Serving: 1piece | Calories: 361kcal | Carbohydrates: 42g | Protein: 11g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 77mg | Sodium: 487mg | Potassium: 353mg | Fiber: 2g | Sugar: 11g | Vitamin A: 540IU | Vitamin C: 3.7mg | Calcium: 258mg | Iron: 1.9mg