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Cheesy Jalapeño Cornbread

This cornbread is moist, savory, and packed with cheddar cheese and jalapeño for a little kick. It is an easy, crowd-pleasing side dish that fits well with barbecue, chili, beans, and hearty meat-centered meals.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 8
Ingredients Method

Ingredients
  

Ingredients
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 2 large eggs
  • 1/4 cup melted butter
  • 1 cup shredded cheddar cheese
  • 2 jalapeños seeded and diced

Method
 

Directions
  1. Preheat the oven to 400°F.
  2. Grease an 8x8-inch baking dish or cast iron skillet.
  3. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
  4. In a separate bowl, whisk together the milk, eggs, and melted butter.
  5. Pour the wet ingredients into the dry ingredients and stir just until combined.
  6. Fold in the shredded cheddar cheese and diced jalapeños.
  7. Pour the batter into the prepared baking dish or skillet.
  8. Bake for 20 to 25 minutes, or until golden and a toothpick inserted in the center comes out clean.
  9. Let cool slightly before slicing and serving.