Spicy Jalapeño Cheddar Cornbread

A delightful twist on traditional cornbread, this Spicy Jalapeño Cheddar Cornbread combines the classic flavors with a spicy kick and extra cheesiness, making it a perfect side dish for any barbecue or chili night.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 8

Ingredients

1 cup cornmeal

1 cup all-purpose flour

1/4 cup sugar

1 tbsp baking powder

1/2 tsp salt

1 cup buttermilk

2 large eggs

1/4 cup unsalted butter (melted)

1 cup sharp cheddar cheese (shredded)

2 medium jalapeños (seeded and diced)

1/2 cup canned corn (drained)

Instructions

1. Preheat your oven to 400°F and grease an 8-inch square baking dish.

2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.

3. In a separate bowl, mix the buttermilk, eggs, and melted butter.

4. Pour the wet ingredients into the dry ingredients and stir until just combined.

5. Fold in the shredded cheddar cheese, diced jalapeños, and canned corn.

6. Pour the batter into the prepared baking dish and smooth the top with a spatula.

7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

8. Allow to cool for 10 minutes before slicing and serving.

Storage

Store in an airtight container at room temperature for up to 3 days.

Reheating

To reheat, wrap in foil and warm in a 350°F oven for 10-15 minutes.

Scan for cooking tips & leave a review!

itsonly.recipes/view/spicy-jalapeño-cheddar-cornbread

This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.