Yield: Serves 8

Jalapeno Cheddar Cornbread

Prep Time 10 minutes
Cook Time 20 minutes

Ingredients

  • 1 ¼ cup all-purpose flour
  • ¼ cup granulated sugar
  • 1 cup yellow cornmeal
  • 1 Tablespoon baking powder
  • ¾ teaspoon kosher salt
  • ¼ teaspoom cinnamon
  • 1 cup milk (buttermilk is best, but any milk works too)
  • 2 large eggs
  • ¼ cup unsalted butter, melted (plus 2 Tablespoons for pan)
  • ¾ teaspoon vanilla extract
  • 2 jalapenos, seeded and diced
  • ½ cup cheddar cheese, shredded
  • 2 teaspoons minced onion

Instructions

  1. In a large bowl combine all ingredients. Stir until blended. Allow to sit about 5 minutes in bowl.
  2. Butter 9inch round cake pan with 2 Tbsp melted butter. Pour batter into pan.
  3. Bake in a 400 degree oven for 20-22 minutes. Serve immediately or cooled to room temperature.

Notes

  • Best eaten in one to two days!

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