Jalapeno Cheddar Cornbread

So.. I made something  with Jalapenos again this weekend… Jalapeno Cheddar Cornbread.  Now I will admit it was not as savory as {this} but still darn good.  Our friend Matt and his family have a big pig roast every year and I was trying to think up something unique to cook after bringing the same dish as someone else last year. Alas cornbread! Wait not just normal cornbread because that is boring.. how about jalapeno cornbread!? Next I headed over to trusty old Pinterest to search for a recipe. I found two recipes that I liked but could not decide on, from {here} and {here}. So I merged the two and made this… I think they turned out pretty darn good for cornbread which is usually pretty flavorless in my opinion.. next time I think I would try small bits of bacon in it as well!

What you’ll need:
-3 cups all purpose flour

-1 cup yellow corn meal 
-1/4 cup sugar
-2 Tbsp. baking powder
-2 tsp. kosher salt
-2 cups milk
-3 large eggs, lightly beaten
-2 sticks of unsalted butter, (melted)
-1 cup of canned corn
-2 Tbsp. honey
– half a block of sharp cheddar cheese, shredded (4 oz)
-half  a block of pepper-jack cheese, shredded (4 oz)
-3 minced jalapeno peppers, seeded

What to do:
-In a medium bowl, mix together the corn, jalapenos and 3/4 of the cheese. Sit aside to allow the flavors to mix. (if you wish to add bacon or any other vegetable add during this stage)
-Preheat Oven to 375 degrees
-Combine the flour, cornmeal, sugar, baking powder & salt. Mix well.
-In separate bowl, mix eggs and butter
-In a small bowl whisk the honey and the milk together until the honey is dissolved
-Add honey mixture into egg and butter mixture
-Slowly add wet mixture to dry and mix until the clumps dissolve. Be sure not to over mix.
-Grease your pans/muffin tins. I recommend using muffin tins as they come out much prettier- Also they are easier and less messy since you do not have to worry about cutting them. If you want to use a pan try a 9X 13 inch pan.
-Add the cheese/corn/Jalapeno mixture to the batter.
-Fill up each muffin tin half way or fill up the pan halfway and smooth over with a knife.
– Sprinkle your remaining cheese on top.
-Stick in the oven for 35 minutes. Check after 30 with a toothpick. Cornbread baked in the muffin tins cooks a lot faster than baking in a pan. (in a pan mine actually ended up baking 45 minutes.)
-Once cool pop out of tins or cut into squares.

Share On Facebook
Share On Twitter
Share On Pinterest
Contact us
Previous Post Next Post

You Might Also Like

No Comments

  • Reply Margaret Dallospedale Tuesday, September 2, 2014 at 5:58 pm

    Great recipe!
    I've to try it
    Maggie D.
    The Indian Savage diary Fashion Blog

  • Reply Cynthia Hoyt Tuesday, September 16, 2014 at 2:28 pm

    I lovee jalapeno cheddar cornbread! It's my fav thing to eat in the fall with a big ol bowl of Chili! Definitely going to have to try this recipe!

    Sensibly Sharp
    Find me at : bloglovin' | facebook | instagram

  • Leave a Reply