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Jalapeño Cheddar Cornbread

A delightful cornbread that combines sweet moistness with the spicy kick of jalapeños and creamy cheddar cheese, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Side Dish, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
Wet Ingredients
  • 1 cup milk
  • 1 large egg
  • ¼ cup melted butter
Mix-ins
  • 1 cup shredded cheddar cheese Sharp or mild according to preference
  • 1-2 jalapeños (finely diced, seeds removed for less heat)
Optional Garnishes
  • Fresh chives or green onions For garnish

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and grease an 8-inch square baking pan or line it with parchment paper.
  2. In a large bowl, mix together the cornmeal, flour, baking powder, and salt.
  3. In a separate bowl, whisk together the milk, egg, and melted butter until smooth.
  4. Pour the wet ingredients into the dry ingredients and mix gently until just combined. Avoid overmixing; a few lumps are perfectly fine.
  5. Gently fold in the shredded cheddar and finely diced jalapeños, ensuring they’re evenly distributed throughout the batter.
Baking
  1. Pour the batter into your prepared baking pan and spread it out evenly.
  2. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  3. Let the cornbread cool in the pan for a few minutes before slicing.

Notes

Enjoy warm with butter or your favorite toppings. For a spicier kick, use more jalapeños or try different cheeses.