Cheddar Jalapeno Cornbread Recipe

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I should have snapped a pic of the bread, but we ate it too fast! I discovered this recipe last summer. I know there are probably 994 million jalapeno cheddar cornbread recipes out there, but I was pretty proud of myself for thinking of this on the fly.

I was making cornbread using Mama C's recipe and we had so many peppers from our garden. We also had some cheese (duh, we always have cheese on hand). So I cut up the jalapenos, threw in some cheddar cheese, and crossed my fingers. I also made a batch sans peppers and cheese just in case.

It turned out amazing and the stuff with the peppers actually went the fastest. So, good job Jess.

And obviously I wanted to share my masterpiece. Here's a yummy and easy cheddar jalapeno cornbread recipe.

Cheddar Jalapeno Cornbread Recipe

What you'll need:

  • 1 cup corn meal
  • 1/4 cup sugar
  • 1/2 tsp salt
  • 1 cup milk
  • 1 cup flour
  • 4 tsp baking powder
  • 1 egg
  • 1/4 c butter (you can also use shortening)

1 jalapeno, chopped (you can chop is however you want. If you finely chop it there will be a little jalapeno on every bite, if you do chunks or rings you'll get bigger bites of jalapeno. Either way it will taste amazing).

A couple handfuls of shredded cheddar cheese (you can also dice up about 3/4 of a block of cheese).

What you'll do:

  1. Sift together the dry ingredients. I just put them all in a bowl and mixed with a whisk.
  2. Add egg, milk, and butter. Beat until smooth. I used the hand mixer, but I'm pretty sure I've made these by just stirring them with a spoon by hand. My batter also usually has a few lumps, but you want to be careful of too many because you don't want big lumps of the dry ingredients.
  3. Mix in the jalapenos and cheddar cheese. I used a rubber spatula and just sort of folded them in.
  4. Pour batter into a greased 8 inch square pan.
  5. Bake in a 425 degree oven for 20-25 minutes.

A couple of notes:

I've made this using a regular sized loaf pan and it comes out beautifully and delicious.

I've also made mini muffins. Just be sure to chop the jalapenos finely and bake for a little less (about 15 minutes) or until the tops are slightly golden brown.

Cheddar Jalapeno Cornbread Recipe
Ingredients
  • 1 cup corn meal
  • 1/4 cup sugar
  • 1/2 tsp salt
  • 1 cup milk
  • 1 cup flour
  • 4 tsp baking powder
  • 1 egg
  • 1/4 c butter (you can also use shortening)
  • 1 jalapeno, chopped (you can chop is however you want. If you finely chop it there will be a little jalapeno on every bite, if you do chunks or rings you'll get bigger bites of jalapeno. Either way it will taste amazing).
  • A couple handfuls of shredded cheddar cheese (you can also dice up about 3/4 of a block of cheese).
Instructions
  1. Sift together the dry ingredients. I just put them all in a bowl and mixed with a whisk.
  2. Add egg, milk, and butter.
  3. Beat until smooth. I used the hand mixer, but I'm pretty sure I've made these by just stirring them with a spoon by hand. My batter also usually has a few lumps, but you want to be careful of too many because you don't want big lumps of the dry ingredients.
  4. Mix in the jalapenos and cheddar cheese. I used a rubber spatula and just sort of folded them in.
  5. Pour batter into a greased 8 inch square pan.
  6. Bake in a 425 degree oven for 20-25 minutes.
  7. A couple of notes:
  8. I've made this using a regular sized loaf pan and it comes out beautifully and delicious.
  9. I've also made mini muffins. Just be sure to chop the jalapenos finely and bake for a little less (about 15 minutes) or until the tops are slightly golden brown.

I should have snapped a pic of the bread, but we ate it too fast!