Jalapeño cheddar

Here’s a tasty recipe for Jalapeño Cheddar Cornbread, a savory side dish that’s perfect for barbecues, chili, or any meal!

Jalapeño Cheddar Cornbread Recipe

Ingredients

• 1 cup (120g) cornmeal
• 1 cup (120g) all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup (50g) granulated sugar
• 1 cup (240ml) buttermilk (or milk with 1 tablespoon vinegar)
• 2 large eggs
• 1/4 cup (60ml) vegetable oil (or melted butter)
• 1 cup (100g) sharp cheddar cheese, shredded
• 1-2 jalapeños, seeded and finely chopped (adjust to your heat preference)

Instructions

1. Preheat the Oven:
   • Preheat your oven to 400°F (200°C). Grease an 8-inch square baking dish or a cast-iron skillet.
2. Mix Dry Ingredients:
   • In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar.
3. Combine Wet Ingredients:
   • In another bowl, whisk together the buttermilk, eggs, and vegetable oil until well combined.
4. Combine Mixtures:
   • Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Add Cheese and Jalapeños:
   • Gently fold in the shredded cheddar cheese and chopped jalapeños.
6. Bake:
   • Pour the batter into the prepared baking dish or skillet. Bake for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
7. Cool and Serve:
   • Allow the cornbread to cool for a few minutes before slicing. Serve warm, with butter if desired.

Enjoy!

This Jalapeño Cheddar Cornbread is flavorful and has just the right kick! Perfect as a side dish or enjoyed on its own. Enjoy