Jalapeno Cheddar Cornbread

This is a wonderful cornbread recipe and so easy.  The jalapeno pepper really makes the taste more interesting and the cheddar cheese keeps the bread moist and delicious.  This is a great side dish for chili, soup (try Taco Soup or Mexican Chicken Corn Chowder), or any mexican dish.

In a large bowl, combine:

1 1/2 cups flour

1/2 cup yellow cornmeal

2 tablespoon sugar

1 tablespoon baking powder

1 teaspoon kosher salt

In a separate smaller bowl, combine:

2 eggs, lightly beaten

1 cup milk

1 stick melted butter

Using a wooden spoon, stir the wet ingredients into the dry ingredients, until most dry lumps are dissolved.  Don’t overmix!  Mix into batter:

1 cup grated extra-sharp Cheddar cheese

1 to 2 tablespoons seeded and minced jalapeno pepper ( more or less depending on desired taste)

1 green onion, chopped

Let batter sit for about 15 minutes.  Preheat oven to 350 degrees.  Grease 8×8 baking pan.  Pour batter into prepared pan, smooth the top and sprinkle:

1/2 cup grated extra-sharp Cheddar cheese

1 green onion, chopped

Bake for about 30-35 minutes or until cheese has melted and a toothpick comes out clean.  Allow to cool slightly before cutting.

Serves 9 medium pieces

Related posts:

1. Cindy’s Artichoke Dip
2. Dijon Ham and Cheese Cups
3. Chile con Queso
4. Taco Soup
5. Kirsten’s Stuffed Green Chilies