Jalapeño-Cheddar Corn Bread
Satisfy your cravings with this flavorful and cheesy Jalapeño Cheddar Cornbread. The perfect blend of spicy jalapeños, sharp cheddar cheese, and a hint of sweetness in every bite will leave your taste buds wanting more. Enjoy this delicious cornbread as a side dish or snack for any occasion.
— Constant Cookbook
Ingredients
- 1 cup finely ground cornmeal
- 1 cup all-purpose flour
- 1 Tbs. baking powder
- 1 tsp. salt
- 1/4 tsp. cayenne pepper
- 1/4 cup sugar
- 1/4 cup finely chopped seeded jalapeño peppers
- 3/4 cup grated sharp cheddar cheese
- 1 egg
- 1 cup buttermilk
- 4 Tbs. (1/2 stick) unsalted butter, melted
Instructions
- Preheat an oven to 400°F. Grease a 10-inch cast-iron fry pan.
- In a large bowl, stir together the cornmeal, flour, baking powder, salt, cayenne, sugar, jalapeños and cheese. Make a well in the center.
- In another bowl, whisk together the egg, buttermilk and melted butter until just blended. Pour the egg mixture into the well in the cornmeal mixture and fold gently until the batter is blended and no lumps remain.
- Spoon the batter into the prepared pan. Bake until a toothpick inserted into the center of the corn bread comes out clean, 20 to 25 minutes. Transfer the pan to a wire rack and let cool for at least 15 minutes before serving. Cut the corn bread into wedges and serve. Serves 8 to 10.
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