Jalapeno Cheddar Cornbread
Incredibly moist jalapeno cheddar cornbread! This crazy good cornbread takes a head start with two classic mixes.
Ingredients
- 2 large eggs
- 1 cup of cornmeal
- 2 teaspoons of yeast
- 1 cup all-purpose flour
- 1 teaspoon of salt or to taste
- 14.5 ounces of creamed corn 1 can
- ½ teaspoon of black pepper
- 3 tablespoons of sugar
- 1 teaspoon of baking soda
- 1 cup whole milk
- 4 tablespoons of melted butter
- 1 cup chopped jalapeno peppers + sliced jalapenos for garnish
- 1 cup grated cheddar cheese or use a spicy pepperjack for extra heat
Instructions
First, heat the oven to 375 degrees F (190 degrees C).
Then, whisk together milk, melted butter, eggs and creamed corn in a small bowl.
In a larger bowl, combine the cornmeal, flour, sugar, salt, baking powder, baking soda and black pepper.
Pour the wet ingredients into the dry ingredients and mix.
Stir in the chopped jalapeños and grated cheese.
Pour batter mixture into a lightly oiled baking dish and bake for 25 to 35 minutes, or until the cornbread sets and an inserted toothpick comes out dry in the center.
Let cool slightly, slice and serve.
Happy Cooking Time.
