August 18, 2013
Adapted from: Amanda's Collection
Jalapeño Cheddar Cornbread
This is one cornbread with a kick! The hot jalapeños and scrumptious cheddar cheese--along with a touch of chili powder--make the perfect flavor combination to go with any chili or soup.
Jalapeño Cheddar Cornbread
-Yields 12 servings
Ingredients
Directions
Ingredients
- 1 cup flour
- 1 cup cornmeal
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp chili powder
- 1 cup shredded sharp cheddar cheese
- 2 jalapeño peppers (diced)
- 1 stick butter (melted)
- 2/3 cup sugar
- 2 eggs
- 1 cup milk (I used 2% milk)
Directions
- Preheat oven to 400F.
- Combine the flour, cornmeal, salt, baking soda, cheese, jalapeños, and chili powder with a whisk. Set aside.
- Melt the stick of butter, then add the sugar to the melted butter. Let cool slightly.
- Add the eggs and milk to the butter/sugar mixture. Whisk the dry ingredients into the wet.
- Pour the batter into a greased 8x8 inch baking pan and bake for 20 min. Make sure the center is set before removing from the oven. Let the cornbread cool for 5-10 min before serving.
Other recipes:
I ate my kickin' cornbread with some of Wendy's world-famous chili.