The Jalapeno Cheese Cornbread is a delightful twist on the classic cornbread, featuring a spicy kick and cheesy goodness that will have everyone reaching for seconds. The recipe is a must-try for your next gathering, adding a flavorful flair to any meal.
When preparing the Jalapeno Cheese Cornbread, consider that you can substitute regular milk with almond or oat milk for a dairy-free option. If you’re not a fan of spicy, feel free to reduce the amount of jalapenos or use mild varieties. For those with gluten sensitivities, gluten-free flour can work, but results may vary. Always choose high-quality cheese for the best flavor; sharp cheddar brings a wonderful richness.
Bread & Rolls
Jalapeno Cheese Cornbread Recipe
Ingredients
- 1 1/2 cups cornmeal
- 2 1/2 cups flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup sugar
- 4 eggs
- 1/2 cup oil
- 2 1/2 cups milk
- 1/4 cup pickled jalapeno pepper, minced
- 1 cup cheddar cheese, shredded
Instructions
- In a large bowl, mix 1 1/2 cups cornmeal, 2 1/2 cups flour, 4 teaspoons baking powder, 1/2 teaspoon salt, and 1/2 cup sugar until well combined.
- In a separate bowl, whisk together 4 eggs, 1/2 cup oil, and 2 1/2 cups milk until blended smoothly.
- Pour the liquid mixture into the dry ingredients, stirring lightly; the batter will be very lumpy, which is just perfect.
- Add in 1/4 cup minced pickled jalapeno pepper and 1 cup shredded cheddar cheese, mixing until just blended; remember, the batter should still be lumpy, so don’t overmix.
- Pour the batter into a greased 13×9 baking dish, spreading it evenly.
- Bake in a preheated oven at 400 degrees for 40 to 45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.