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Best Jalapeno Cheddar Cornbread

A warm, golden cornbread with a perfect balance of spicy jalapenos and savory cheddar, great as a side for soups or as a standalone snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 pieces
Course: Side Dish
Cuisine: Southern
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup diced jalapenos fresh or pickled

Equipment

  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • 9-inch square baking pan
  • Oven mitts

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Grease a 9-inch square baking pan with oil or cooking spray.
  3. In a mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
  4. In another bowl, whisk together the milk, vegetable oil, and egg until smooth.
  5. Pour the wet mixture into the dry ingredients and stir until just combined.
  6. Fold in the shredded cheddar cheese and diced jalapenos.
  7. Transfer the batter into the prepared baking pan, smoothing the top evenly.
  8. Place the pan in the preheated oven and bake for 25-30 minutes.
  9. Check for doneness by inserting a toothpick into the center; it should come out clean.

Notes

Serve alongside chili or soup, top with honey or butter for added richness.