Cheesy Jalapeño Cornbread

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Cornbread is a staple recipe for Southern cooking, and I’m ashamed to admit making cornbread, until recently, has never been a strong suit of mine. Whether I made it from scratch or with a box of Jiffy, it always came out horribly dry and often left my mouth feeling like the Sahara. I don’t know what I finally started doing right, but the past handful of times I’ve made cornbread it has been satisfying! So, I admit, I’m a little proud to have a cornbread recipe that I feel is up to par to share. I have a feeling the additions I made to this mix are what influenced the increase in scrumptiousness! Why did I not think of Cheesy Jalapeño Cornbread sooner?!


Ingredients

  • ¾ cup enriched cornmeal
  • 1 ¼ cups all-purpose flour
  • ¼ cup sugar
  • 2 tsp. baking powder
  • ½ tsp. salt
  • 1 cup milk
  • 1 egg beaten
  • ¼ cup vegetable oil
  • 1 ¼ cup cheese
  • 2 jalapeños chopped

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Directions

  1. Preheat oven to 400° F.
  2. Grease a 9×9 pan.
  3. Combine the dry ingredients.
  4. Stir in the milk, egg, and oil until thoroughly mixed.
  5. Mix in 1 cup of cheese and jalapeños.
  6. Pour batter into pan and sprinkle with cheese.
  7. Bake for 20 minutes.

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 Have you ever made Cheesy Jalapeño Cornbread? What would you do different?

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5 Comments

    1. Would love this with Bacon in it instead of jalapenos!!

    1. I eat it for 5 minutes! Delicious and I love it!

    1. Ooh, this looks easy and delish! Thanks for the recipe!

    1. I love jalapeno cornbread. I’m going to have to break out my crockpot and make some beans to go with the cornbread.

    1. Thank you everyone! After some experimenting, I found that canned jalapeños work also! Just make sure you drain them well!

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