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Jalapeño Cheddar Cheese Cornbread

A warm loaf of Jalapeño Cheddar Cheese Cornbread with a crisp, golden crust and a soft, cheesy center, perfect for family gatherings and casual meals.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Bread, Side Dish
Cuisine: American, Southern
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup milk Can substitute with low-fat or dairy-free milk.
  • 2 large eggs
  • 1/4 cup melted butter
Additions
  • 1 cup shredded cheddar cheese Use sharp cheddar for more flavor.
  • 1-2 jalapeños, finely chopped Adjust for spice preference.

Method
 

Preparation
  1. Preheat oven to 400°F (200°C). Grease an 8-inch square baking dish or line it with parchment paper.
  2. In a medium bowl, whisk together cornmeal, all-purpose flour, baking powder, and salt.
  3. In another bowl, whisk together milk, eggs, and melted butter.
  4. Pour wet ingredients into dry ingredients, mixing gently until just combined, avoiding overmixing.
  5. Fold in shredded cheddar cheese and finely chopped jalapeños.
Baking
  1. Pour batter into the prepared baking dish and spread out evenly.
  2. Bake in the preheated oven for 25-30 minutes, or until a toothpick comes out clean and the top is golden brown.
  3. Allow to cool for a few minutes before slicing and serving warm.

Notes

Store in an airtight container in the refrigerator for up to 4 days or freeze individual slices for up to 3 months. Reheat in the oven at 350°F (175°C) for 10-15 minutes or microwave carefully.