Description
Warm, slightly spicy jalapeño cornbread that is tender and moist, perfect as a side dish.
Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 cup sugar
- 1 cup milk
- 2 large eggs
- 1/4 cup vegetable oil
- 1–2 jalapeños, diced
- 1 cup shredded cheddar cheese (optional)
Instructions
- Preheat the oven to 400°F (200°C). Grease a baking dish or a 9-inch skillet with oil or butter.
- In a large bowl, combine the cornmeal, flour, baking powder, salt, and sugar. Stir until combined.
- In another bowl, whisk together the milk, eggs, and vegetable oil. Pour into the dry ingredients and stir until just combined.
- Fold in the diced jalapeños and cheddar cheese if using. Pour the batter into the prepared dish and smooth the top. Bake for 20–25 minutes until golden and a toothpick comes out clean. Let cool for 5–10 minutes before slicing.
Notes
Serve warm with butter or honey. Pairs beautifully with chili, barbecue meats, or roasted vegetables.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 60mg