Jalapeno Cheddar Cornbread

Jalapeno Cheddar Cornbread

from iamhomesteader.com
70 min

Jalapeno Cheddar Cornbread is savory cornbread that is made with sharp cheddar cheese, corn kernels, onions, and jalapeno peppers.

Ingredients

  • 2 large eggs, (whisked)
  • ¼ cup vegetable oil
  • 1 cup buttermilk
  • 1 cup cornmeal
  • ½ cup all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • 1½ cups sharp cheddar cheese, (shredded)
  • 1 cup corn kernels
  • ½ white onion, (diced)
  • 2 medium jalapeno peppers, (seeded and diced (approximately ½ cup))

Directions

  1. 1

    Place a greased 8-inch cast-iron skillet into a cold oven. Preheat the oven to 350°F, allowing the skillet to heat up with the oven.

  2. 2

    In a medium bowl, combine eggs, oil, buttermilk, and cornmeal. Set aside.

  3. 3

    In a separate bowl combine flour, baking powder, baking soda, salt, and garlic powder. Whisk together until combined.

  4. 4

    Pour the egg mixture into the flour mixture and mix until well combined.

  5. 5

    Fold in cheese, corn, onion, and jalapeños.

  6. 6

    Carefully remove the skillet from the oven. Pour the batter into the hot skillet.

  7. 7

    Bake 45-50 minutes, or until golden brown. (An inserted toothpick should come out clean or with a few dry crumbs.)

  8. 8

    Let the cornbread cool for about 20 minutes before cutting and serving.