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Jalapeño Cheddar Cornbread
Print Recipe
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Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course
Bread, Side Dish
Cuisine
Mexican
Servings
4
Ingredients
dry ingredients
½
cup
flour
½
cup
yellow cornmeal
1
Tbsp
sugar
2
tsp
baking powder
½
tsp.
salt
wet ingredients
1
egg
beaten
½
c.
milk
⅛
cup
canola oil
plus more for the base of the skillet
¼
cup
shredded cheddar cheese
2
Tbsp
chopped pickled jalapeños
Instructions
Preheat oven to 425 ℉. Pour enough canola oil to cover the bottom of small iron skillet. Place in oven while you mix together the cornbread.
Stir together the dry ingredients in bowl. Add egg, milk and canola oil. Stir until blended. Fold in cheddar cheese and chopped jalapeños.
Remove the hot skillet from the oven and pour the cornbread batter evenly into the skillet. Return the skillet to the oven. Remember - it's hot!
Bake for 15 minutes. Allow to cool for 5 minutes. Slice and enjoy.
Keyword
Comfort, Hot, Spicy, Starch