Jalapeño Cheddar Cornbread
This jalapeño cheddar cornbread is the perfect side dish for a crowd! Bakes in a 9x13" casserole dish and goes with chili, soups, BBQ chicken, and more!
Servings: 16 servings
Calories: 211kcal
Ingredients
- 1/2 cup unsalted butter plus butter for coating
- 2 eggs
- 2 cups milk preferrably 1% or 2%
- 2 cups cornmeal yellow or white
- 2 cups unbleached all-purpose flour
- 1/2 cup sugar
- 2 Tbsp baking powder
- 2 tsp salt
- 4 jalapeño peppers seeded and sliced thin
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 425 degrees.
- Run a cold stick of butter against a 9x13" casserole dish to coat it. Set aside.
- Melt the 1/2 cup (equivalent to 1 stick) of butter in the microwave.
- Add the melted butter to a large bowl or stand mixer with the eggs and milk. Whisk until combined—about 1 minute.
- Meanwhile, add the cornmeal, flour, sugar, baking powder, and salt in a large bowl. Whisk together to combine.
- Sprinkle in the dry ingredients into the wet ingredients. Beat together for another minute, or until the ingredients have all mixed together.
- Fold in the sliced jalapeño peppers and the cheddar cheese using a spatula, until they are mixed together.
- Scrape the cornbread batter into the coated 9x13", then even out the batter using the rubber spatula.
- Bake in the oven for 25-30 minutes, or until a toothpick comes out clean. Serve warm with butter and/or maple syrup.