Roasted Jalapeno And Cheese Cornbread Recipe

Name: Roasted Jalapeno And Cheese Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 small fresh jalapeno peppers; 1 cup milk; 1 egg; 3 tablespoons melted butter or 3 tablespoons vegetable oil; 1 1/4 cups cornmeal; 1/2 cup white flour; 1/4 cup wholewheat flour; 1 tablespoon sugar; 2 teaspoons baking powder; 1/2 teaspoon ground cumin; 1/2 teaspoon salt; 1 cup strong cheddar cheese, diced (or grated)

Servings: persons

4 small fresh jalapeno peppers
1 cup milk
1 egg
3 tablespoons melted butter or 3 tablespoons vegetable oil
1 1/4 cups cornmeal
1/2 cup white flour
1/4 cup wholewheat flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 cup strong cheddar cheese, diced (or grated)

1
Prepare peppers: over grill or under broiler, roast peppers until skin is charred, transfer to covered bowl and let cool. Peel, seed and chop finely. Set aside.
2
In 425 degree oven, heat 8 or 9 inch cast-iron skillet while you prepare the batter.
3
Batter: in saucepan, bring milk to boil, stir in prepared peppers. Remove from heat and let stand until at room temperature, beat in egg and melted butter (or oil).
4
In a large bowl, whisk together cornmeal, flours, sugar, baking powder, cumin and salt; stir in milk/pepper mixture until just blended.
5
Fold in cheese.
6
Remove heated skillet from oven and grease with a little oil, scrape in batter, smooth top.
7
Return to oven and bake until golden brown on top and bottom, approximately 25 minutes.
8
Let cool in skillet for 10 minutes, with offset spatula, loosen bottom of bread and remove from skillet. Serve warm. Enjoy! .

470

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: 4 small fresh jalapeno peppers, 1 cup milk, 1 egg, 3 tablespoons melted butter or 3 tablespoons vegetable oil, and more.

Yes, Roasted Jalapeno And Cheese 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.

Roasted Jalapeno And Cheese Cornbread

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