This jalapeno cornbread recipe is incredibly moist with lots of spicy jalapeno peppers and cheddar cheese. Great for the holidays or an anytime side dish!
Raise your hand if you love jalapeño cornbread! You can’t see me, but my hand is nearly touching the ceiling right now. For me, there is nothing better than a moist, almost juicy piece of cornbread that is jammed full of chopped jalapeno peppers and a bit of wonderful melty cheese.
This jalapeno cornbread recipe is incredibly moist and incorporates lot of spicy jalapeno peppers and cheddar cheese. Great for the holidays or an anytime side dish!
The only person I know who loves cornbread more than I do is my wife, Patty. She is CRAZY for cornbread and wants it even more than I do. That’s saying a lot!
What’s so GREAT about cornbread is its versatility.
Ingredients
1 cup whole milk
4 tablespoons melted butter
2 large eggs
14.5 ounces creamed corn 1 can
1 cup cornmeal
1 cup all purpose flour
3 tablespoons sugar
1 teaspoon salt or to taste
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon black pepper
1 cup chopped jalapeno peppers + sliced jalapenos for topping
1 cup shredded cheddar cheese or use a spicy pepperjack for extra heat
Instructions
Heat oven to 375 degrees F (190 degrees C).
Whisk together the milk, melted butter, eggs and creamed corn together 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 stir together.
Stir in the chopped jalapenos and shredded cheese.
Pour the batter mixture into a lightly oiled baking dish and bake for 25-35 minutes, or until the cornbread sets and an inserted toothpick comes out dry in the center.
Cool slightly, slice and serve.