Classic Jalapeño Cornbread

How to Make Classic Jalapeño Cornbread at Home

Recipes may be AI-assisted. Always verify ingredients for allergies and dietary needs.

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 2 whole jalapeños
• 1 cup milk
• 1 whole large egg
• 1 tablespoon baking powder
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 quarter cup unsalted butter
• 1 cup cheddar cheese

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   In a medium bowl, combine 1 cup of cornmeal, 1 cup of all-purpose flour, 1 tablespoon of baking powder, 2 tablespoons of sugar, and 1 teaspoon of salt. Mix well.

3. 3

   In a separate bowl, whisk together 1 cup of milk and 1 large egg until fully blended.

4. 4

   Dice 2 whole jalapeños (remove seeds for less heat if desired) and set aside.

5. 5

   Melt 1/4 cup of unsalted butter in a small saucepan or microwave. Allow to cool slightly, then add to the milk and egg mixture.

6. 6

   Pour the wet ingredients into the dry ingredients. Stir until just combined, being careful not to overmix.

7. 7

   Fold in the diced jalapeños and 1 cup of shredded cheddar cheese.

8. 8

   Grease an 8-inch square baking dish or a cast-iron skillet. Pour the batter into the prepared dish.

9. 9

   Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

10. 10

    Remove from the oven and let cool for 10 minutes before slicing. Serve warm.