Jalapeño Cheddar Cornbread
Jalapeño Cheddar Cornbread goes great with Chili. It is super simple to make and tastes delicious.
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This is a perfect bread side for Chili or Chili in a Pumpkin.
Ingredients Needed for Jalapeño Cheddar Cornbread:
Flour
Corn Meal
Sugar
Baking powder
Baking soda
Salt
Buttermilk
Butter
Sour cream
Eggs
Cheddar cheese
Jalapeños
Instructions for Jalapeño Cheddar Cornbread:
Mix flour, corn meal, sugar, baking powder, baking soda and salt together in a bowl. Stir to combine.
Add buttermilk, melted butter, sour cream and eggs to the flour mixture and stir to combine.
Stir in grated cheddar cheese and diced jalapeños.
Spread in a greased 9 x 9 or round baking dish.
Top with 1/4 cup cheddar cheese and extra sliced jalapeños.
Bale in a 400 degree oven for 25-30 minutes, until cooked through and golden brown. Use the toothpick test.
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Jalapeño Cheddar Cornbread
An easy cornbread recipe for fall.
Ingredients
- 1 cup flour
- 1 cup corn meal
- 2 tbsp sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup buttermilk
- 1/2 cup butter melted
- 1/2 cup sour cream
- 2 large eggs
- 1 3/4 cups cheddar cheese grated and divided
- 2 tbsp fresh jalapeños diced
- fresh sliced jalapeños for the top
Instructions
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Mix dry ingredients.
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Add buttermilk, melted butter, sour cream and eggs. Mix to combine.
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Stir in 1 1/2 cups grated cheddar cheese and diced jalapeños.
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Place cornbread batter into a greased 9 x 9 or round baking dish.
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Top with 1/4 cup grated cheddar cheese and sliced jalapeños.
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Bake at 400° for 25-30 minutes-until golden brown and cooked through.
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