Manchego Jalapeño Cornbread Recipe

Name: Manchego Jalapeño Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup cornmeal; 1 cup all-purpose flour; 6 ounces manchego cheese, grated; 1/4 cup granulated sugar; 1 tablespoon baking powder; 1 teaspoon salt; 2 tablespoons pickled sliced jalapeno peppers; 1 cup milk; 1/4 cup vegetable oil; 2 large eggs, lightly beaten

Servings: persons

1 cup cornmeal
1 cup all-purpose flour
6 ounces manchego cheese, grated
1/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons pickled sliced jalapeno peppers
1 cup milk
1/4 cup vegetable oil
2 large eggs, lightly beaten

1
Preheat the oven to 400u00b0F Grease an 8-inch-square baking pan. Combine the cornmeal, flour, 4 ounces of the grated Manchego, the sugar, baking powder, and salt in a medium bowl.
2
Mince 1 tablespoon of the jalapenos and combine it with the milk, oil, and eggs in a small bowl; mix well.
3
Add the milk mixture to the flour mixture and stir just until blended. Pour into the prepared pan.
4
Lay the remaining jalapeno slices on top of the batter approximately 3 inches apart (the idea is for each piece of cornbread to get a slice of jalapeno on top) and sprinkle with the remaining 2 ounces of Manchego. Bake for 20 to 25 minutes, or until a wooden pick inserted into center comes out clean.
5
Serve warm.

627

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 10 ingredients. The key ingredients include: 1 cup cornmeal, 1 cup all-purpose flour, 6 ounces manchego cheese, grated, 1/4 cup granulated sugar, and more.

Yes, Manchego Jalapeño 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.

Manchego Jalapeño Cornbread

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