Cheesy Jalapeño Cornbread
Serves
8
Total Time
30mins
Calories
313
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.
- Jalapeño pepper30 gchopped
- Cheddar cheese160 ggrated
- Cornmeal175 g
- All purpose flour130 g
- Granulated sugar1 tablespoon
- Sea salt½ teaspoon
- Baking powder4 teaspoons
- Jalapeño pepperas needed
- Egg1
- Milk240 ml
- Vegetable oil60 ml
Ingredients
- 1. Pre-heat oven - 200°C / 400°F, middle rack
- 2. In a large bowl, combine the flour, cornmeal sugar, baking powder, and salt
- 3. Stir the diced jalapeño and shredded cheddar into the flour mixture until evenly combined
- 4. In a separate bowl, whisk together the sour cream, milk, eggs, and oil
- 5. Pour the wet ingredients into the bowl with the dry ingredients and stir just until everything is moist
- 6. Grease a clean medium cast iron skillet
- 7. Pour the batter into the prepared baking dish and spread it out evenly
- 8. Top with the sliced jalapeños and the remaining shredded cheddar
- 9. Bake the cornbread for about 35 minutes, or until the center has puffed up and the edges are golden brown
Method
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