Cheddar Jalapeno Cornbread | Emeril Lagasse

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack

Monterey jack is often less expensive while still providing creaminess.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil can reduce saturated fat while margarine is often cheaper.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories and water can be used for a lighter version.

jalapenos

🥗Healthier: banana peppers

💰Cheaper: green bell peppers

Green bell peppers provide crunch with less heat.

Heat a 10 or 12-inch cast iron pan on a burner with a little bit of vegetable oil.

In a bowl, combine organic all-purpose flour, cornmeal, baking powder, and cayenne pepper for the dry ingredients.

In another bowl, whisk together milk, 2 organic eggs, and 1/4 cup of vegetable oil for the wet ingredients.

Add the wet ingredients to the dry ingredients and whisk until combined, adjusting with more milk if too thick.

Mix in cheddar cheese and fold in jalapeno pepper.

Pour the mixture into the heated cast iron pan.

Bake in a preheated oven at 425°F for about 25 minutes.

Once baked, flip the cornbread onto a board and butter while warm.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens