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Description
A delicious twist on classic cornbread, combining sweet cornmeal with spicy jalapeños and rich cheddar cheese. Perfect as a side for chili and barbecues.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 large eggs
- 1/4 cup vegetable oil
- 1 cup sharp cheddar cheese, shredded
- 1 cup corn kernels (fresh or frozen)
- 1/2 cup onions, chopped
- 1-2 jalapeño peppers, chopped (seeds removed for less heat)
Instructions
- Preheat the oven to 400°F (200°C). Grease an 8-inch square baking dish or a cast-iron skillet.
- Combine cornmeal, flour, baking powder, and salt in a mixing bowl.
- Whisk together milk, eggs, and vegetable oil in another bowl.
- Stir the wet ingredients into the dry ingredients until just combined.
- Fold in cheddar cheese, corn, onions, and jalapeños.
- Pour the batter into the prepared baking dish.
- Bake for 20-25 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Allow to cool slightly before slicing and serving.
Notes
For a milder flavor, use fewer jalapeños or remove the seeds. You can substitute different cheeses for unique flavors.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American