Jalapeno Cheesy Cornbread

Jalapeno Cheddar Cornbread: Yields: about 18ish servings


3 cups all purpose flour

1 cup yellow corn meal

1/4 cup sugar

2 tbsp. baking powder

2 tsp. salt

2 cups milk

3 large eggs, slightly beaten

1/2 lb. (2 sticks) unsalted butter, melted and cooled

2 cups sharp cheddar, shredded plus extra for garnish

3 jalapenos, seeded and minced

DIRECTIONS: Combine all ingredients, Folding in the two cups of the cheddar and the jalapenos LAST. Preheat the oven to 350 degrees & Let the mix sit at room temperature for roughly about 20 minutes. Pour the batter into a greased 9×13 glass pan and top with the remaining cheddar. Then pop into the oven for 30ish minutes until golden brown or until a toothpick comes out clean. Slice into squares and serve.

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