Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Servings: 9 pieces of cornbread
I never hesitated to try this unconventional cornbread recipe. I love jalapenos, and this is another fun, delicious way to enjoy them. Combined with cheddar cheese and I’m in heaven! Give this a go soon, using mainly pantry ingredients and serve as an amazing side. Or, if you are looking for the next dish to serve on holidays, I’m sure everyone will be impressed with this incredibly moist and delicious Jalapeno Cornbread!
Ingredients
1 c. whole milk
4 tbsp melted butter
2 large eggs
14.5 oz. creamed corn 1 can
1 c. cornmeal
1 c. all-purpose flour
3 tbsp sugar
1 tsp salt or to taste
2 tsp baking powder
1 tsp baking soda
½ tsp black pepper
1 c. chopped jalapeno peppers + sliced jalapenos for topping
1 c. shredded cheddar cheese or use a spicy pepper jack for extra heat
How to make Jalapeno Cornbread
Step 1: Prepare the oven. Preheat it to 375 degrees F or 190 degrees C.
Step 2: In a small bowl, place the milk, melted butter, eggs, and creamed corn. Whisk well until combined.
Step 3: Combine the cornmeal with flour, sugar, salt, baking powder, baking soda, and black pepper in a larger bowl.
Step 4: Into the dry ingredients, add the wet ingredients, stirring until combined. Add the chopped jalapenos and shredded cheese. Mix until incorporated.
Step 5: Into a lightly greased baking dish, pour the batter mixture. Place in the preheated oven and bake for about 25 to 35 minutes or until the cornbread is set and a toothpick inserted in the centre of the cornbread comes out clean.
Step 6: Remove from the oven when done and slightly cool before serving. Enjoy!
Notes:
For presentation, you can add extra slices of jalapeno on top of the batter before baking.
Before serving, drizzle with honey if desired.
Nutrition Facts:
Calories: 297kcal | Carbohydrates: 38g | Protein: 9g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 66mg | Sodium: 660mg | Potassium: 309mg | Fiber: 3g | Sugar: 8g | Vitamin A: 520IU | Vitamin C: 14mg | Calcium: 171mg | Iron: 2mg
Ingredients
- 1 c. whole milk
- 4 tbsp melted butter
- 2 large eggs
- 14.5 oz. creamed corn 1 can
- 1 c. cornmeal
- 1 c. all-purpose flour
- 3 tbsp sugar
- 1 tsp salt or to taste
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp black pepper
- 1 c. chopped jalapeno peppers + sliced jalapenos for topping
- 1 c. shredded cheddar cheese or use a spicy pepper jack for extra heat
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees F or 190 degrees C.
Step 2: In a small bowl, place the milk, melted butter, eggs, and creamed corn. Whisk well until combined.
Step 3: Combine the cornmeal with flour, sugar, salt, baking powder, baking soda, and black pepper in a larger bowl.
Step 4: Into the dry ingredients, add the wet ingredients, stirring until combined. Add the chopped jalapenos and shredded cheese. Mix until incorporated.
Step 5: Into a lightly greased baking dish, pour the batter mixture. Place in the preheated oven and bake for about 25 to 35 minutes or until the cornbread is set and a toothpick inserted in the centre of the cornbread comes out clean.
Step 6: Remove from the oven when done and slightly cool before serving. Enjoy!
Notes
For presentation, you can add extra slices of jalapeno on top of the batter before baking. Before serving, drizzle with honey if desired.
