Jalapeño Cheddar Cornbread is everything you love about cornbread but with a little kick. It's buttery and slightly sweetened with honey. Pairs perfectly with your favorite chili, soup, bbq ribs or chicken.
Author: Real Food with Sarah
, deseeded, diced
Shredded Cheddar Cheese
Preheat oven to 350 degrees F (175 degrees C) and grease a 9x9-inch or 8x8-inch baking pan.
In a large bowl combine All-Purpose Flour (1 cup), Cornmeal (3/4 cup), Baking Powder (1 tsp), and Salt (1/4 tsp). Add in Milk (1 cup), Eggs (2), Honey (1/3 cup), and Butter (1/4 cup).
Mix ingredients until combined. Fold in Jalapeño Pepper (1) and Shredded Cheddar Cheese (1/2 cup).
Transfer batter to greased baking pan. Bake for 35-45 minutes until golden brown or a toothpick comes out clean.
Cool in the pan for about 15 minutes, then cut into equal-sized squares. Serve with your favorite dish, on its own, or with a spread of butter and an extra drizzle of honey. Enjoy!
Baking time will vary depending on the type of pan you use and your oven.
The jalapeño cheddar cornbread will last up to a week in the fridge and about a month in the freezer in an airtight container. Since this recipe contains cheese, it is best not to store the cornbread at room temperature.
Nutrition Per Serving
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