Jalapeno Cheddar Cornbread
Jalapeño Cheddar Cornbread is a quick and easy addition to serve with just about any meal.
Servings: 9 Servings
Calories: 357kcal
Ingredients
- 1 tablespoon shortening
- 1 cup cornmeal
- 1 cup all purpose flour
- 1/2 cup sugar optional
- 1 tablespoon + 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 1/2 cups shredded cheddar cheese divided
- 1/2 cup diced jalapeños seeds and membranes discarded
- 1 cup whole milk
- 1 large egg
- 1/3 cup melted butter
Instructions
- Add shortening to a 9 inch cake pan or cast iron skillet. Place in the oven and preheat to 425°.
- Add cornmeal, flour, sugar, baking powder and salt to a mixing bowl and stir together.
- Next, add 1 cup shredded cheese, diced jalapeños, milk, egg and melted butter.
- Stir just until combined, do not over mix.
- When oven is preheated, shortening will be melted and hot, use oven mitts to remove the pan from the oven. Pour batter into the pan and smooth evenly. Top with remaining cheese.
- Use oven mitts to return pan to the oven.
- Bake for 17 - 20 minutes or until a toothpick inserted comes out clean. Cornbread should be golden brown on top and around the edges.
- Remove from oven. Slice and serve hot or at room temperature with additional butter if desired.
Notes
-
Store cooled cornbread wrapped in plastic wrap or foil at room temperature up to 2 days or refrigerate up to 5 days.
Reheat cornbread in a foil covered pan in the oven for 10 minutes or until heated through.
Muffins: Make Jalapeño Cheddar Cornbread Muffins by scooping batter into a greased muffin tin. This batter should make about 12 muffins. Bake for 15- 17 minutes or until a toothpick inserted comes out clean.
Serving Suggestions: Perfect with soups, stews, chili, fried chicken, or your favorite casseroles.
Nutrition
Serving: 1g | Calories: 357kcal | Carbohydrates: 39g | Protein: 10g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 445mg | Fiber: 2g | Sugar: 15g