This Spicy Jalapeño Cheddar Cornbread is a delightful twist on a classic favorite, making it an ideal addition to your Thanksgiving table. With the perfect balance of heat from jalapeños and richness from cheddar cheese, it complements savory dishes beautifully.
The recipe is simple and quick, allowing you to whip up a batch in no time. It’s a great side for chili, soups, or roasted meats, and is sure to impress your guests during the holiday season.
Easy Jalapeño Cheddar Cornbread Recipe
This cornbread features a moist and fluffy texture, enhanced by the addition of fresh jalapeños and sharp cheddar cheese. It takes about 30 minutes from start to finish and serves 8 people.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1 cup milk
- 2 large eggs
- 1/4 cup vegetable oil
- 1 cup shredded sharp cheddar cheese
- 1/2 cup diced fresh jalapeños (seeds removed for less heat)
- 2 tablespoons melted butter (for greasing the pan)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Grease a 9-inch square baking pan with melted butter.
- Mix Dry Ingredients: In a large bowl, combine the cornmeal, flour, baking powder, salt, and sugar. Whisk together until well mixed.
- Combine Wet Ingredients: In another bowl, whisk together the milk, eggs, and vegetable oil.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the shredded cheddar cheese and diced jalapeños.
- Bake: Pour the batter into the prepared baking pan and spread it evenly. Bake for 20-25 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cornbread to cool for a few minutes before slicing. Serve warm as a side dish for your Thanksgiving feast.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
Nutrition Information
- Servings: 8 pieces
- Calories: 190kcal
- Fat: 8g
- Protein: 4g
- Carbohydrates: 25g
