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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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