Jalapeño Jack Cornbread Recipe Recipe

Name: Jalapeño Jack Cornbread Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup yellow corn meal; 1/2 cup all purpose flour; 1 teaspoon salt; 1/8 teaspoon black pepper; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1 cup buttermilk; 1/2 cup milk; 1 egg; 1/2 cup diced pepper jack cheese; 1/4 cup diced jalapeno; 1/4 cup vegetable shortening

Servings: persons

1 cup yellow corn meal
1/2 cup all purpose flour
1 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1/2 cup milk
1 egg
1/2 cup diced pepper jack cheese
1/4 cup diced jalapeno
1/4 cup vegetable shortening

1
Preheat oven to 450u00b0F. In a large bowl, whisk together cornmeal, flour, salt, pepper, baking powder, and baking soda.
2
In a medium bowl, whisk together buttermilk, milk, and egg until combined.
3
Stir wet ingredients into cornmeal mixture, mix until incorporated. Stir in cheese and jalapeno.
4
Put shortening in cast iron skillet. Place skillet in oven and heat until shortening is translucent and completely melted.
5
Take skillet out of oven. Carefully pour shortening into batter, leaving a thin layer of shortening in skillet. Mix until well combined. Pour batter back into skillet and bake until cracked and golden, 25 minutes.

628

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 12 ingredients. The key ingredients include: 1 cup yellow corn meal, 1/2 cup all purpose flour, 1 teaspoon salt, 1/8 teaspoon black pepper, and more.

Yes, Jalapeño Jack Cornbread Recipe 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.

Jalapeño Jack Cornbread Recipe

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