Cheesy Jalapeno Cornbread Recipe

Name: Cheesy Jalapeno Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup yellow cornmeal; 1/2 cup all-purpose flour; 1 tablespoon baking powder; Pinch of salt; 1 cup buttermilk; 1/2 cup milk; 1 whole egg; 1/2 teaspoon baking soda; 1 cup grated Cheddar; 1/4 cup shortening; 2 tablespoons butter; 1 red bell pepper, finely diced; 1 fresh jalapeno, seeded and diced; 1/2 onion, diced

Servings: persons

1 cup yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon baking powder
Pinch of salt
1 cup buttermilk
1/2 cup milk
1 whole egg
1/2 teaspoon baking soda
1 cup grated Cheddar
1/4 cup shortening
2 tablespoons butter
1 red bell pepper, finely diced
1 fresh jalapeno, seeded and diced
1/2 onion, diced

1
Preheat the oven to 425 degrees F.
2
Combine the cornmeal, flour, baking powder and salt in a bowl.
3
Stir together.
4
Measure the buttermilk and milk in a measuring cup and add the egg.
5
Stir together with a fork.
6
Add the baking soda and stir.
7
Pour the milk mixture into the dry ingredients.
8
Stir with a fork until combined.
9
Fold in the cheese.
10
Set aside.
11
In a small bowl, melt the shortening in the microwave.
12
Slowly add the melted shortening to the batter, stirring until just combined.
13
In an iron skillet, melt the butter over medium heat.
14
Saute the peppers and onions until soft, 4 to 5 minutes.
15
Pour the batter into the hot skillet with the veggies.
16
Spread to even out the surface.
17
(Batter should sizzle.)
18
Cook for 1 minute, and then transfer to the oven and bake until golden brown, for 20 to 25 minutes.

748

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup yellow cornmeal, 1/2 cup all-purpose flour, 1 tablespoon baking powder, Pinch of salt, and more.

Yes, Cheesy Jalapeno Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cheesy Jalapeno Cornbread

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