Ingredients for Baby's Jalapeo Cheese Cornbread
- 1 ½ cups cornmeal
- 1 cup all-purpose flour
- ½ teaspoon salt
- 4 teaspoons baking powder
- 1 cup buttermilk
- Green Onions
- 1 teaspoon cooking oil
- 2 large eggs
- Cream Style Corn
- 1 cup finely chopped jalapeños
- Bell Pepper
- 1 ½ cups shredded cheddar cheese
- ¾ cup sugar
- 1 teaspoon baking soda
- ½ cup melted unsalted butter
- 1 tablespoon honey
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How to Make Baby's Jalapeo Cheese Cornbread
- Preheat oven to 375°F (190°C) with a 10-inch cast iron skillet inside.
- In a medium bowl, whisk together the dry ingredients: 1 ½ cups cornmeal, 1 cup all-purpose flour, ¾ cup sugar, 4 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- In a separate bowl, whisk together the wet ingredients: 2 large eggs, 1 cup buttermilk, ½ cup melted unsalted butter, and 1 tablespoon honey.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Finely chop 1 cup of jalapeños (remove seeds for less heat).
- Add the chopped jalapeños and 1 cup of shredded cheddar cheese to the batter. Stir gently.
- Remove the hot skillet from the oven. Lightly grease the bottom and sides with cooking oil (about 1 teaspoon).
- Pour half of the batter into the hot, greased skillet.
- Sprinkle half of the remaining ½ cup shredded cheddar cheese over the batter.
- Pour the remaining batter over the cheese, and top with the remaining cheese.
- Bake for 45 minutes at 375°F (190°C).
- Turn off the oven and leave the cornbread in the oven for an additional 15 minutes with the door slightly ajar. This helps it set and prevents cracking.
- Let cool slightly before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
64 g
Sugar
17g
Fat
50g
Carbs
11g
