Jalapeno Cheddar Cornbread

Yields1 ServingPrep Time30 minsCook Time30 minsTotal Time1 hr

 2 jalapenos
 1.50 cups cheddar cheese, shredded
 1 cup cornmeal
 1 cup all-purpose flour
 2 tbsp sugar
 4 tsp baking powder
 ½ tsp salt
 1 cup milk
 1 egg
 ¼ cup cooking oil

1

Preheat oven to 425 degrees. Shred cheese if not shredded. Slice one of the
jalapenos length-wise, scrape out the seeds and dice into ¼ inch pieces.

2

Add cornmeal, flour, sugar, baking powder, and salt to a large bowl. Stir
until they are well combined.

3

In a separate bowl, whisk together milk, egg, and cooking oil.

4

Pour liquid ingredients into a bowl of dry ingredients and stir until a lumpy
batter forms.

5

Add 1 cup of cheddar cheese and diced jalapenos to the batter. Gently mix
together

6

Prepare the dish with non-stick spray or butter. Pour batter into the dish.

7

Sprinkle the remaining cheese on top.

8

Bake for 18-20 minutes. Let cool for 5 minutes and serve!

Ingredients

 2 jalapenos
 1.50 cups cheddar cheese, shredded
 1 cup cornmeal
 1 cup all-purpose flour
 2 tbsp sugar
 4 tsp baking powder
 ½ tsp salt
 1 cup milk
 1 egg
 ¼ cup cooking oil

Directions

1

Preheat oven to 425 degrees. Shred cheese if not shredded. Slice one of the
jalapenos length-wise, scrape out the seeds and dice into ¼ inch pieces.

2

Add cornmeal, flour, sugar, baking powder, and salt to a large bowl. Stir
until they are well combined.

3

In a separate bowl, whisk together milk, egg, and cooking oil.

4

Pour liquid ingredients into a bowl of dry ingredients and stir until a lumpy
batter forms.

5

Add 1 cup of cheddar cheese and diced jalapenos to the batter. Gently mix
together

6

Prepare the dish with non-stick spray or butter. Pour batter into the dish.

7

Sprinkle the remaining cheese on top.

8

Bake for 18-20 minutes. Let cool for 5 minutes and serve!

Notes

Jalapeno Cheddar Cornbread