Jalapeno Cornbread

Jalapeno Cornbread

Jalapeño Cornbread is filled with spicy jalapeno peppers, cheddar cheese, and corn. This savory bread is moist, tender, and so easy to throw together. Serve it at your next barbecue or chili kick off!

PREP TIME
10 MINUTES
COOK TIME
25 MINUTES
TOTAL TIME
45 MINUTES
Ingredients

▢2 teaspoons oil
▢1 cup all-purpose flour
▢1 cup cornmeal
▢2 tablespoons granulated sugar
▢1 1/2 teaspoon baking powder
▢1/2 teaspoon baking soda
▢1/2 teaspoon salt

▢1 cup buttermilk
▢1/2 cup butter melted
2 large eggs
▢1 1/2 cups shredded cheddar cheese divided
▢1/2 cup creamed style corn
▢2 jalapeños seeded and diced (optional extra slices for top)

Instructions

Place oil in a 9 or 10 inch cast iron skillet (or grease a 9×9 inch pan with cooking spraand place skillet in the oven and preheat it to 400 degrees F.
In a large mixing bowl, combine flour, cornmeal, sugar, baking powder, baking soda, and salt.
Add the buttermilk, melted butter, and eggs and mix until combined. Fold in 1 cup of cheese, corn, and diced jalapenos.
Remove the skillet from the oven. Rotate the pan so the oil gets on the sides of the pan (or you can use a heat proof pastry brush).
Pour batter in pan, top with sliced jalapeños and remaining ½ cup cheese, and place in the oven. Bake for 20-25 minutes until a toothpick inserted in the middle comes out clean. Let cool in pan for 10 minutes before slicing.