One Bowl Jalapeno Cheddar Cornbread Recipe

Name: One Bowl Jalapeno Cheddar Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Unsalted Butter; 2/3 cups Granulated Sugar; 2 whole Eggs; 1 cup Buttermilk; 1/2 teaspoons Baking Soda; 1 cup Cornmeal; 1 cup All-purpose Flour; 1/2 teaspoons Salt; 1 cup Shredded Cheddar Cheese; 1 can (4 Oz. Size) Diced Jalapenos, Drained; 1 whole Jalapeno, Thinly Sliced

Servings: persons

1/2 cups Unsalted Butter
2/3 cups Granulated Sugar
2 whole Eggs
1 cup Buttermilk
1/2 teaspoons Baking Soda
1 cup Cornmeal
1 cup All-purpose Flour
1/2 teaspoons Salt
1 cup Shredded Cheddar Cheese
1 can (4 Oz. Size) Diced Jalapenos, Drained
1 whole Jalapeno, Thinly Sliced

1
Start by melting the butter in a large microwave safe bowl. Microwave the butter for 30 second intervals until the butter has completely melted. Then whisk in the granulated sugar. Next, whisk in the eggs.
2
Now you're going to mix together the buttermilk and baking soda in a small bowl or cup. Pour this into the mixture. Stir until well combined.
3
Lastly, pour in cornmeal, flour, salt, shredded cheddar cheese and canned diced jalapenos! Make sure you mix this until the mixture is just combined. Don't over mix, or you'll end up with tough bread!
4
Preheat your oven to 375 F and prepare a pan with cooking spray. I used six mini loaf pans, but an 8 x 8 pan would work, too! Although, the cooking time may vary if you use an 8 x 8 pan. Spoon the batter into the prepared pan(s) and top the batter with thinly sliced fresh jalapenos.
5
Bake for about 25 to 35 minutes for mini loaves. Again, the cooking time may vary depending on the size of your pan. Remove from the oven, and let the bread cool in the pan(s) for a few minutes. Remove from the pan and let set on a cooling rack until you're ready to serve!

1085

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 11 ingredients. The key ingredients include: 1/2 cups Unsalted Butter, 2/3 cups Granulated Sugar, 2 whole Eggs, 1 cup Buttermilk, and more.

Yes, One Bowl Jalapeno Cheddar 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.

One Bowl Jalapeno Cheddar Cornbread

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