Description
This Jalapeño Cheddar Cornbread is a delicious and savory treat, perfect for any meal!
Ingredients
Scale
- 1 cup All Purpose Flour
- 1 cup Yellow Cornmeal
- 2 tablespoons Granulated Sugar
- 1 teaspoon Salt
- 1 tablespoon Baking Powder
- 1 Large Egg
- 1/2 cup Milk
- 1/2 cup Sour Cream
- 1/3 cup Vegetable Oil
- 1 1/2 cups Shredded Cheddar Cheese (divided)
- 2 Fresh Jalapeños
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Spray a 9×9 baking pan with non-stick spray.
- In a large mixing bowl, stir together the flour, cornmeal, sugar, salt and baking powder.
- In a separate bowl, whisk together the sour cream, milk, egg and oil.
- Stir this mixture into the flour mixture until just combined.
- Finely dice one of the jalapeños and slice the other one in rounds.
- Stir the diced jalapeños and most of the cheddar cheese (reserve 1/4 cup of topping) into the batter.
- Pour into your prepared pan and top with the sliced jalapeños and remaining cheddar cheese.
- Bake for 20 to 25 minutes until the top is golden brown and a toothpick inserted into the middle of the cornbread comes out clean.
- Allow to cool, and then cut and serve.
Notes
- This cornbread pairs well with chili or as a standalone snack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg