Cheddar cheese and jalapeno give this cornbread a delightful zip. I love to serve Cheddar Jalapeno Cornbread with baked beans!
Cheddar Jalapeno Cornbread
1 cup flour
1 cup yellow cornmeal
1 tbsp baking powder
½ tsp salt
1 cup milk
¼ cup maple syrup or honey
4 tbsp butter, melted
2 large eggs
1 cup shredded cheddar cheese
1 jalapeno pepper. minced
Preheat the oven to 425℉. Coat a 9×9 baking pan with cooking spray.
In a medium-sized mixing bowl, which together flour, cornmeal, baking powder and salt until combined.
In a small bowl, whisk together milk, maple syrup, butter and eggs. Add to flour mixture and mix until just until moistened. Add shredded cheese and jalapeno to the cornbread mixture and stir just until combined.
Pour batter into the prepared pan and bake for 20-25 minutes, until lightly browned and a toothpick inserted in the center comes out clean.
Allow to cool slightly before cutting.
9 servings, 250 calories per serving
Hack: For a smoother, less granular texture, mix cornmeal and milk. Cover and allow to soak in the refrigerator for several hours or overnight.
Hack: This cornbread pairs nicely with homemade barbeque beans.
Hack: Use leftover cornbread to make featherbed eggs.
Hack: Store cornbread tightly covered at room temperature for up to 2 days or freeze individually wrapped slices for up to 3 months.