Jalapeno Cornbread is the perfect combination of sweet and spicy. It is the perfect side dish for your favorite soup or chili.
Prep Time 10 minutes
Cook Time 35 minutes
Resting Time 20 minutes
Total Time 45 minutes
Servings 24 slices
- 3 cups all purpose flour
- 1 cup yellow cornmeal
- 1/4 cup sugar
- 2 Tbsp. baking powder
- 2 tsp. salt
- 2 cups milk
- 3 eggs extra large, lightly beaten
- 1 cup butter melted, plus extra to grease the pan
- 4 cups Cheddar cheese grated, divided
- 1/3 cup green onions chopped, white and green parts, plus extra for garnish
- 2-3 Tbsp. jalapeños seeded and minced
Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl
In a separate bowl, combine the milk, eggs and butter
With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved Don't overmix!
Mix in 2 cups of the grated Cheddar, the green onions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.
Meanwhile, preheat the oven to 350 degrees F
Grease a 9 x 13 x 2 inch baking pan
Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped green onions.
Bake for 30-35 minutes or until a toothpick comes out clean
Cool and cut into squares
Serve warm or at room temperature
Calories: 256kcal | Carbohydrates: 21g | Protein: 8g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 63mg | Sodium: 362mg | Potassium: 224mg | Fiber: 1g | Sugar: 3g | Vitamin A: 515IU | Vitamin C: 2mg | Calcium: 221mg | Iron: 1mg