Yield: Serves 8
Jalapeno Cheddar Cornbread
Prep Time
10 minutes
Cook Time
20 minutes
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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
In a large bowl combine all ingredients. Stir until blended. Allow to sit about 5 minutes in bowl.
Butter 9inch round cake pan with 2 Tbsp melted butter. Pour batter into pan.
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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