JalapeƱo Cheddar Cornbread
Kick up your cornbread game with this JalapeƱo Cheddar Cornbread recipe, featuring a savory combination of charred jalapeƱos, sweet corn, rich cheddar cheese, all baked to golden perfection in a cast-iron skillet.
Servings: 8
Ingredients
- 4 jalapeƱos divided
- 1 cup unsalted butter divided
- 10 oz. frozen corn
- 1.5 cups all-purpose flour
- 1 cup yellow cornmeal
- Ā½ cup granulated sugar
- 2 tablespoons baking powder
- 2 teaspoons salt
- 2 cups whole milk
- 2 large eggs
- 6 oz. shredded cheddar cheese ~1.5 cups divided
Instructions
- Preheat the oven to 350ā.
- Seed and mince three jalapeƱos. Transfer the jalapeƱos into a cast iron skillet with 2 tablespoons of butter. Cook over medium heat for 2-3 minutes. Add the frozen corn and cook for another 5-10 minutes or until the corn is golden brown.
- Once the corn is golden brown, remove from heat and add another 2 tablespoons of butter. Set aside.
- In a large bowl, add the flour, cornmeal, sugar, baking powder, and salt to a bowl. Mix to combine.
- Next, stir in the milk and eggs. Melt the remaining butter and stir that into the mixture.
- Add 1.5 cups of cheddar cheese to the batter and mix to combine.
- Transfer the jalapeƱos and corn to the cornbread batter and stir to combine.
- Transfer back to the cast iron skillet.
- Slice the remaining jalapeƱo and top the cornbread. Bake for 25-35 minutes.
Notes
- Spice it up, and donāt seed the jalapeƱos.
- Fresh corn could be substituted for frozen.
Nutrition
Calories: 591kcal | Carbohydrates: 58g | Protein: 14g | Fat: 35g | Fiber: 4g | Sugar: 16g