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Jalapeno Cheddar Cornbread

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Jalapeno Cheddar Cornbread

This classic jalapeño cheddar cornbread is simply amazing. The addition of fiery jalapeños and melted cheddar cheese elevates the dish to new heights. When you serve this jalapeño cheddar cornbread with a hearty bowl of chili, it becomes even more delicious!

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What you need:

All-purpose flour

Sugar

Baking powder

Milk

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Beer

Eggs

and more...

Cornmeal

In a large mixing bowl, combine cornmeal, all-purpose flour, brown sugar, baking powder, and salt until uniformly mixed to create a flour mixture.

1

In a separate bowl, combine the milk, beer, eggs, grated sharp cheddar cheese, and chopped jalapeño. Stir until everything is combined before adding your melted butter. Stirring will continue until the batter is smooth.

2

Slowly pour the wet ingredients into the flour mixture and stir until almost smooth. Also, try not to overmix the batter, or you might end up with dense, chewy cornbread.

3

Allow the batter to rest for around 20 minutes before baking. Preheat the oven to 425 degrees Fahrenheit (200 degrees Celsius).

4

Grease your cast iron or skillet with butter. Pour the cornbread batter into the prepared cast iron or skillet and spread it out gently. Smooth the top with the back of a spoon or an offset spatula. You can as well top it with more cheese and jalapeno to give it some kick.

5

Bake for 30 minutes or until the golden brown and the wooden toothpick comes out clean.

6

Allow the corn bread to cool in the pan for 5-10 minutes before serving. Serve warm and enjoy.

Cooking Tips

Do not mix both wet and dry ingredients together in one bowl. This will create an uneven texture & flavor.

01

The baking powder can leave a bitter and metallic taste in your cornbread. Use only the amount outlined in the recipe!

03

Top your cornbread batter with extra shredded cheddar cheese before baking to perfect your cornbread. 

02

Ready to  make this?

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