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Description
This comforting cornbread is packed with cheddar cheese and jalapenos for an irresistible savory twist.
Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
- 1 cup shredded cheddar cheese
- 1–2 jalapenos, diced
Instructions
- Preheat your oven to 400°F (200°C) and grease an 8-inch square baking dish.
- Mix together cornmeal, flour, baking powder, and salt in a large bowl.
- Whisk the milk, vegetable oil, and eggs in a separate bowl.
- Combine the wet and dry ingredients, being careful not to overmix.
- Fold in the cheddar cheese and diced jalapenos.
- Pour the batter into the prepared baking dish and smooth the top.
- Bake for 20-25 minutes or until golden brown and a toothpick inserted comes out clean.
- Cool for a few minutes before serving.
Notes
Great paired with chili or soups. Can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 125
- Sugar: 3g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
