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Fixing 1 Flawed Cheddar Jalapeño Cornbread Recipe

Cheddar Jalapeño Cornbread
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You are making Cheddar Jalapeño Cornbread, a savory bake with just the right amount of heat from jalapeños and flecks of sharp cheddar cheese. This recipe delivers a wonderfully soft crumb perfect for pairing with chili or barbecue.

Ingredients

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  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 large eggs, lightly beaten
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup chopped pickled or fresh jalapeños (drained if pickled)

Instructions

  1. Preheat your oven to 400°F (200°C). Grease and flour an 8×8 inch baking pan or line a muffin tin with liners.
  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
  3. In a separate medium bowl, mix the milk, vegetable oil, and beaten eggs.
  4. Pour the wet ingredients into the dry ingredients. Mix until just combined. Do not overmix; a few lumps are fine.
  5. Gently fold in the shredded cheddar cheese and chopped jalapeños.
  6. Pour the batter into the prepared pan or divide evenly among muffin cups.
  7. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. For muffins, bake for 15-18 minutes.
  8. Let the cornbread cool in the pan for 5 minutes before slicing and serving warm.

Notes

  • Noah suggests using buttermilk instead of regular milk if you want a slightly tangier flavor profile.
  • If using fresh jalapeños, remove the seeds and white membranes for less heat.
  • The amount of cheese can be increased to 1 1/2 cups for extra cheesiness.

Nutrition

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