Jalape��o Cheddar Cornbread

Well, well, well, if you haven’t tried Jalape��o Cheddar Cornbread yet, you are in for a real treat. This spicy, cheesy, and moist delight is heaven in every bite. Oh boy! Now that’s a description if I ever heard one. This food perfectly complements any barbecue or potluck. It packs a lovely punch of flavor, sure to delight your tastebuds and leave you wanting more.

It’s the perfect combination of hot and tangy jalape��os with the smooth, creamy cheddar that does a magic trick on your palate. Without further ado, let���s get our hands messy creating this delight!

• Prep time: 15 minutes
• Cook time: 25 minutes
• Total time: 40 minutes
• Servings: 8
• Yield: 1 loaf

Alright then, buckle up folks as we dive into creating this mouthwatering masterpiece.

Ingredients & Equipment You’ll Need

• 1 cup cornmeal
• 1 cup all-purpose flour
• 4 tsp baking powder
• 1/4 cup white sugar
• 3/4 tsp salt
• 1 cup milk
• 1 egg
• 1/4 cup vegetable oil
• 1 cup shredded Cheddar cheese
• 1/4 cup chopped jalape��o peppers

And for the equipment, you will be needing a skillet and an oven. The skillet is important here to give the cornbread that rustic charm.

How To Make Jalape��o Cheddar Cornbread

1. First, preheat your oven to 400 degrees F (205 degrees C).
2. Second, in a large bowl mix cornmeal, flour, baking powder, sugar, and salt. Stir in the milk and egg until smooth.
3. Now stir the vegetable oil into the batter until it���s smooth, fold in cheese and jalape��os and mix until thoroughly combined.
4. Next, pour the batter into the prepared skillet. Let���s bake this bad boy for about 20 – 25 minutes, or until a toothpick insert comes out clean.
5. Finally, we let it cool for a bit before cutting and serving. That���s it! Enjoy your tasty Jalape��o Cheddar Cornbread!

Tips For The Best Results

• Make sure to avoid over mixing the batter, gentle folding is key to avoid having dense bread.
• If you are not a fan of heat, decrease the amount of jalapenos or remove the seeds.

Storage Tips

• If wrapped tightly, the cornbread can last 4-5 days at room temperature or up to a week in the fridge.
• You can also freeze it for up to 3 months.

Frequently Asked Questions

Q: Can I use other types of cheese besides cheddar?

A: Yes, you can. Although cheddar gives a nice flavor, you can experiment with other types.

Q: Can I use frozen corn in this recipe?

A: Yes, defrost it before using though.

Q: Can this recipe be doubled?

A: Absolutely, just remember to adjust the cooking time.

Q: I don’t have a skillet. What else can I use?

A: Any oven-safe dish will work.

Q: Can I leave out the jalapenos if I don’t like spicy food?

A: Yes, you can customize it to your preference.

Nutritional Facts of Jalape��o Cheddar Cornbread

This cornbread is high in fiber coming from cornmeal. It provides around 200 calories per serving, with 9 grams of fat, 23 grams carbohydrates, and 7 grams of protein.

Phew! That was quite a fun ride. You now have all the secrets to baking Jalape��o Cheddar Cornbread like a pro. Whether it’s a picnic, potluck, or cozy dinner, this flavor-packed recipe will surely impress everyone. So, put on your chefs hat and start baking. Serve it warm with butter, honey, or just plain, and see it vanish from the plate!