This cheddar jalapeño cornbread is insanely good – the combination of spicy jalapeños and melted cheddar cheese really does take it to the next level. The addition of the beer gives the bread such a great texture too, and I know several people that have made this recipe add delicious crispy bacon to it as well. It doesn’t have a huge amount of cornmeal in it, so it comes out more like a dense, hearty, grainy bread.
I have served this bread at brunch parties a few times, it’s great with traditional breakfasty food – always a hit. It also makes the perfect side bread for practically any saucy dinner, but I’ve got to say I love it best with a nice big hearty bowl of chili. Yum.
Prep time on this cornbread isn’t long at all, only about 10 minutes – and it’s in the oven for about ½ an hours. It yields a really nice sized large loaf, so there’s plenty to go around. 🙂
Jalapeño Cheddar Cornbread
- 3 cups all-purpose flour
- 1 cup cornmeal
- ¼ cup sugar
- 2 tablespoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 1 cup beer
- 3 eggs - beaten
- 1 cup butter - melted
- 8 ounces cheddar cheese - grated
- 3 tablespoon jalapenos
- In a large bowl, sift the dry ingredients together.
- In a separate bowl, mix together the wet ingredients (including the jalapenos).
- Quickly add the wet mix to the dry, and stir until the batter is almost smooth. (it will be very thick)
- Heat the oven to 425 F (200 C), and let the batter rest while the oven is heating.
- Grease a large cast iron skillet, large springform, or 2 regular sized bread pans with butter, scrape in the dough, and smooth the top.
- Bake for about 30 minutes, or until golden brown, and a toothpick comes out clean.