Are you looking to spice up your sides game at the next family picnic?! Look no further! This Jalapeno Cheddar Cornbread will bring a little heat to the table. 🔥🔥🔥 It has a classic cornbread flavor, with some extra creaminess from the melted cheese and a little spice from the jalapenos. Best served warm with some butter…mmmmm! Plus, if you have a corn baking dish, corn shaped cornbread is aMAIZEing. 🌽🤓🌽
Jalapeno Cheddar Cornbread
1 cup All Purpose Flour
1/4 cup Sugar
4 tsp Baking Powder
3/4 tsp Salt
1 cup Yellow Cornmeal
2 each Eggs
1 cup Milk, Whole
1/4 cup Shortening
2 each Jalapenos
2 cups Cheddar Cheese, Shredded
1. Preheat the oven to 425℉ before we begin. Now, we are going to cut up the jalapenos. If you like more spice, keep some of the seeds in there. If spice scares you, make sure to take all of the seeds out of the peppers before slicing. Cut the jalapenos into small cubes.
2. Next, mix your dry ingredients together with a whisk. I just used the whisk attachment for my stand mixer because we’ll be using the mixer once we add the liquid ingredients. You just want to make sure your flour, sugar, cornmeal, baking powder, and salt is mixed without any big clumps in it.
3. Add your liquid ingredients to the bowl – milk, shortening, and eggs. Whip them together with dry ingredients on medium speed. This should only take a minute or so. You want the ingredients well combined, without clumps, but you don’t want to whip a lot of air into the batter. You may need to scrape the sides of your bowl down with a spatula halfway through mixing!
4. Now that we’ve got our base cornbread batter, we’re going to add the cheese and jalapenos! Add them to your mixing bowl and give them a quick whip, on low speed, to help incorporate them. Then, remove your whisk attachment and mix them in the rest of the way using your spatula. Once your batter looks uniform, it’s time to bake!
5. This is my favorite part! If you don’t have one, you really need to go get yourself a corn baking dish! It’s too cute. Heavily grease your pans and then gently scoop the batter into the corn dish. You should fill them almost all the way to the top. If you don’t have a corn dish, you can use a cupcake pan for individual cornbread muffins, or you can use a baking pan and cut the cornbread when you’re ready to serve it. I have corn shaped and a baking dish here!
6. Put your cornbread pans into the 425℉ oven. The corn shaped cornbread will take about 12 minutes, and the larger pan will take about 20 minutes. They’ll rise slightly and crack a little bit on top when they’re done.
7. When the cornbread cools slightly, remove it from the corn dish. If you made the larger pan, you can leave it in there until you’re ready to serve it.
8. Enjoy!!! Eat these warm, right out of the oven, with some butter…so good!
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