JALAPENO CHEDDAR CORNBREAD RECIPE
Fantastically fluffy Jalapeno Cheddar Cornbread FTW! This amazing cornbread gets a leg up from two classic mix-ins: ooey gooey cheddar cheese and fiery jalapeno.
Prep Time : 10
mins
Cook Time : 30
mins
Total Time : 40
mins
Servings : 9
INGREDIENTS
·
1/2
cup plain Greek yogurt
·
1/2
cup milk
·
1
TBSP vinegar
·
1/2
tsp baking soda
·
1
cup yellow cornmeal
·
1
cup all-purpose flour
·
1/2
tsp salt
·
1/4
tsp garlic powder
·
1/2
cup unsalted butter
·
1/2
cup granulated sugar
·
2
large eggs
·
1/2
cup grated cheddar cheese (plus extra for topping)
·
1/4
cup chopped fresh jalapenos (approx. 2 medium jalapenos)
·
2
TBSP chopped green onion
INSTRUCTIONS
1.
Preheat
oven to 375 degrees F.
2.
Prep
an 8x8 inch square pan by rubbing with butter or coconut oil.
3.
Combine
yogurt, milk, and vinegar. Mix and set aside.
4.
Combine
cornmeal, flour, baking soda, garlic powder, and salt. Mix well and set aside.
5.
In
a large pan or skillet over medium-high heat, melt your butter.
6.
Once
melted, remove from heat and stir in sugar. Whisk until well blended.
7.
Next,
quickly add your eggs and beat until well incorporated.
8.
Add
in milk mixture and stir.
9.
Add
jalapenos, green onion, and cheddar cheese and stir.
10.Next
add your cornmeal mixture and beat until very few lumps remain.
11.Bake
for 30-40 minutes. Insert a toothpick in the center to test for doneness. If it
comes out clean the cornbread is ready! When it's at the 25 minute mark I like
to sprinkle a little extra cheddar on top to get all hot and melty. Optional
but delicious!
12.Place
on a wire cooling rack and allow to cool before slicing and serving. Enjoy!
Notes
Leftover
cornbread can absolutely be frozen for later (woot) or stored on the counter
for up to 4 days. I like to microwave leftover cornbread for a few seconds and
spread with butter and a drizzle of raw honey. Warm and melty - YUM!
Recipe from peasandcrayons.com
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