Jalapeño Cheddar Cornbread
If you’re looking for a delicious, quick, and easy side dish look no further than this jalapeño cheddar cornbread! It’s filled with sharp cheddar cheese, fresh diced jalapeños, and green onion. You’ll love this easy cornbread recipe!
Servings: 9 x13 tray
Ingredients
- 3 cups all-purpose flour
- 1 cup yellow cornmeal
- 2 tablespoons granulated sugar
- 2 tablespoons baking powder
- 2 teaspoons kosher salt
- 3 large eggs
- 2 cups buttermilk
- 8 ounces unsalted butter melted
- 2 cups shredded extra-sharp cheddar cheese
- 1/4 cup minced green onions just the green part
- 1/4 cup minced seeded jalapeños
Instructions
- Preheat oven to 350 degrees F and spray a 9x13 pan with non-stick cooking spray and set aside.
- In a large bowl add all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and kosher salt.
- Whisk to combine and make a well in the center of the dry mixture.
- In a smaller mixing bowl whisk together eggs, buttermilk, and unsalted butter.
- Pour the liquid mixture into the well of the dry ingredients and stir just until combined.
- Fold in the shredded cheese, green onions, and diced jalapeño and let sit for 20 minutes.
- Add the rested batter to the prepared dish and bake for 30-35 minutes or until the cornbread is lightly browned on top and springs back lightly when touched in the middle.
- Let cool slightly and serve alongside your favorite dish.
Nutrition
Serving: 1g | Calories: 486kcal | Carbohydrates: 38g | Protein: 16g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 10g | Cholesterol: 126mg | Sodium: 799mg | Fiber: 2g | Sugar: 4g