AMAZING & Moist Cornbread | Jalapeno Cheddar Cornbread Recipe

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack

Monterey jack is often less expensive and melts well.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Margarine can be a more budget-friendly option.

Slice and dice 3 jalapenos. You can adjust the amount to your preference or eliminate them entirely.

In a bowl, mix together all-purpose flour, cornmeal, and baking powder until uniform.

In a stand mixer, cream together 2 sticks of room temperature butter and sugar until smooth.

Add shredded cheddar cheese to the butter and sugar mixture.

Add 2 cans of cream corn to the mixture, ensuring excess juice is strained out from the pineapple before adding it.

Mix until uniform, then add half of the dry mix from the first bowl and combine.

Add the remaining dry mix and continue mixing until it forms a crumbly texture.

Add eggs one at a time, ensuring each is fully incorporated before adding the next.

Fold in more than half of the diced jalapenos into the batter by hand, reserving some for topping.

Heat a 13-inch cast iron skillet and add butter, waiting for it to sizzle and brown slightly.

Pour the batter into the hot skillet and sprinkle the reserved jalapenos on top.

Bake in a 325°F oven for about 1 hour and 10 minutes.

Let the cornbread rest for 45 minutes to an hour before slicing to help it hold together.

Serve with a slice of butter and honey, garnished with chives.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens