Cheesy Jalapeño Cornbread

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recipe by Caoimhe C. getdrop.com

  • Time icon
    Total Time
    30mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    418
based on 2 ratings

With just the right amount of heat thanks to our pals the jalapeños, this crumbly cornbread is a cheesy delight that'll send you back to the pan for more.

recipe updated Jun 7, 2019

Ingredients

  • Jalapeño pepper icon
    Jalapeño pepper
    30g (about 5¼ tbsp)
  • Cheddar cheese icon
    Cheddar cheese
    1.5 cups (360g)
  • Cherry tomatoes icon
    Cherry tomatoes
    1 cup (202g)
  • Cornmeal icon
    Cornmeal
    1 cup (173g)
  • All purpose flour icon
    All purpose flour
    1 cup (130g)
  • Granulated sugar icon
    Granulated sugar
    1 tbsp (13g)
  • Sea salt icon
    Sea salt
    about ½ teaspoon (3g)
  • Baking powder icon
    Baking powder
    4 tsp (20g)
  • Egg icon
    Egg
    1 (50g)
  • Milk icon
    Milk
    1 cup (240ml)
  • Vegetable oil icon
    Vegetable oil
    ¼ cup (60ml)
  • Jalapeño pepper icon
    Jalapeño pepper
    as needed

Tools

  • kCook icon Whisk
  • kCook icon Wooden spoon
  • kCook icon Medium cast iron skillet
  • kCook icon Large mixing bowl
  • kCook icon Large mixing bowl

Step preview

  1. Pre-heat - 218°C, middle rack
  2. Add cornmeal, all purpose flour, granulated sugar, sea salt and baking powder to a clean large mixing bowl
  3. Stir carefully until combined then set aside
  4. Add egg, milk and vegetable oil to a clean large mixing bowl
  5. Whisk carefully until combined then set aside
  6. Pour wet ingredients into mixture gradually
  7. Stir gently until just combined then set aside
  8. Add jalapeño pepper and cheddar cheese to the large mixing bowl
  9. Stir gently until combined
  10. Grease a clean medium cast iron skillet
  11. Transfer mixture to medium cast iron skillet
  12. Sprinkle with cheddar cheese
  13. Garnish with jalapeño pepper
  14. Arrange cherry tomatoes in the medium cast iron skillet
  15. Bake evenly until golden brown and let cool - 20 min, 218°C, middle rack
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