Cheesy Jalapeño Cornbread Recipe

This jalapeño cornbread is kicked up with bits of jalapeño and cheddar cheese and is crispy on the bottom but moist, tender, and fluffy on the inside for a game-changing way to make cornbread.

Course Side Dish

Cuisine American

Keyword jalapeno cornbread

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 203kcal

Ingredients

1 cup + plus 1-2 tablespoons yellow cornmeal , divided
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
⅓ cup melted butter
1 large egg , beaten
⅓ cup canned creamed corn
2 green onions , chopped
1 jalapeño , seeded and chopped
1 cup grated cheddar cheese
1-2 tablespoons bacon drippings or vegetable oil

Instructions

Preheat the oven to 425°F. Place a 10-inch cast iron skillet in the oven to preheat.
In a medium bowl, mix the 1 cup cornmeal, flour, baking powder, and salt. In a small bowl whisk the milk, butter, and egg together. Add to the flour mixture and stir just until blended. Stir in the creamed corn, green onions, jalapeño, and cheddar cheese.
Remove the hot skillet from the oven (use hot pads!) and add 1-2 tablespoons bacon drippings to the pan to melt. Sprinkle with 1-2 tablespoons corn meal or just until the bottom of the pan is covered. Place back in the oven (use hot pads!) and bake just until the cornmeal begins to brown, about 3-4 minutes.
Add the batter to the skillet and bake for 25-30 minutes or until the top is lightly browned and the edges are pulling away from the side of the skillet. Serve warm or at room temperature.

Nutrition