Name: Crispy Jalapeño Cheddar Cornbread
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Tex-Mex
Ingredients: 1 cup yellow cornmeal; 1 cup all-purpose flour (can swap with gluten-free flour blend if needed); 1 tablespoon baking powder; 1/2 teaspoon salt; 1/4 cup granulated sugar; 1 cup sharp cheddar cheese, shredded; 2 fresh jalapeños, finely diced (remove seeds for less heat); 1 cup whole milk (can substitute with almond milk for dairy-free); 2 large eggs, room temperature; 1/4 cup unsalted butter, melted

Crispy Jalapeño Cheddar Cornbread

Print Recipe

A quick and easy cornbread recipe with a spicy kick from fresh jalapeños and melty sharp cheddar, featuring a crispy crust and tender crumb.

Author: paula
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 8 servings 1x
Category: Side Dish
Cuisine: Tex-Mex

Ingredients

Scale

1 cup yellow cornmeal
1 cup all-purpose flour (can swap with gluten-free flour blend if needed)
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup granulated sugar
1 cup sharp cheddar cheese, shredded
2 fresh jalapeños, finely diced (remove seeds for less heat)
1 cup whole milk (can substitute with almond milk for dairy-free)
2 large eggs, room temperature
1/4 cup unsalted butter, melted

Instructions

Preheat your oven to 425°F (220°C). Place your cast iron skillet inside to heat up while you prepare the batter (about 10 minutes).
In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar until combined.
In a separate bowl, beat eggs with milk and melted butter until smooth.
Pour wet ingredients into dry ingredients and gently fold with a spatula. Do not overmix; a few lumps are fine.
Fold in shredded cheddar cheese and diced jalapeños evenly.
Carefully remove the hot skillet from the oven. Add a tablespoon of butter to coat the bottom and sides, swirling to melt quickly.
Pour the batter into the hot skillet; you should hear a sizzle.
Bake for 20-25 minutes until golden brown and a toothpick inserted in the center comes out clean.
Cool for 10 minutes before slicing to let the cornbread set.

Notes

Preheat the skillet before adding batter for a crispy crust. Use freshly shredded cheddar for better melting. Do not overmix the batter to keep cornbread tender. Adjust jalapeño seeds to control spice level. Baking time may vary; start checking at 20 minutes.

Nutrition

Serving Size: About one-eighth of
Calories: 220
Fat: 10
Carbohydrates: 25
Fiber: 2
Protein: 7

Keywords: cornbread, jalapeño, cheddar, spicy, crispy, easy, quick, Tex-Mex, baking

Find it online: https://bitematrix.com/crispy-jalape-n-o-cheddar-cornbread-recipe-easy-spicy-kick-perfect/