Yield: Serves 6-8
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 Tbsp baking powder
- ¾ tsp kosher salt
- ¼ tsp cinnamon
- 1 cup milk (buttermilk is best, but any %milk works too)
- 2 large eggs
- ¼ cup unsalted butter, melted (plus 2 Tbsp for pan)
- ¾ tsp vanilla extract
- 2 jalapenos, seeded and diced
- ½ cup cheddar cheese, shredded
- 2 tsp 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. Best eaten in one to two days!