If you recognize me, you recognize that I’m obsessive about cornbread. It’s a type of tremendous easy recipes that solely takes a couple of minutes to whip up, makes use of solely pantry staples, goes with absolutely anything, and might have absolutely anything added to it. Today I made a batch of cornbread and stuffed it chock-full of contemporary jalapeños, cheddar cheese, and contemporary grape tomatoes. This Jalapeño Cheddar Cornbread was not solely lovely, it was completely delicious. The contemporary tomatoes added a pop of vibrant taste and juicy goodness that made the cornbread simply the correct amount of extraordinary.
I do know lots of you’ll surprise simply how spicy this cornbread is, seeing because it accommodates two whole jalapeños. I do have a quite excessive tolerance for spicy meals, however didn’t discover this to be on the extraordinarily spicy aspect. I’d give it possibly a Four on a scale of 1-10. Just understand that my Four could also be your eight. 😉
Jalapeño Cheddar Cornbread
Jalapeño Cheddar Cornbread
Fresh jalapeño, cheddar cheese, and contemporary grape tomatoes are baked proper into this Jalapeño Cornbread making it simply the correct amount of extraordinary.
Preheat the oven to 425ºF. Shred the cheddar cheese, if not bought pre-shredded. Slice one of many jalapeños length-wise, scrape out the seeds, then cube into 1/Four-inch items. Slice the second jalapeño into rounds, leaving the seeds intact. Slice the grape tomatoes in half.
Add the cornmeal, flour, sugar, baking powder, and salt to a big bowl. Stir till they’re properly mixed.
In a separate bowl, whisk collectively the milk, egg, and cooking oil.
Pour the liquid elements into the bowl of dry elements and stir simply till a lumpy batter kinds and no extra dry flour stays on the underside of the bowl. Do not over stir.
Add 1 cup of the cheddar cheese and the diced jalapeños to the batter and gently fold till they’re included. Prepare a 8×8″ casserole dish, a 9″ pie plate, or a 10″ cast-iron skillet by coating with non-stick spray or a smear of butter. Pour the batter into the dish. Sprinkle the tomato halves, the sliced jalapeño, and the remaining shredded cheddar excessive.
Bake the cornbread for 18-20 minutes within the preheated oven, or till the middle is overvalued and the cheese on high is deep golden brown. Let cool for about 5 minutes, then slice into eight items and serve.
Step by Step Photos
Preheat the oven to 425ºF. Prepare the add-ins for the bread in order that they’re able to go as quickly because the batter is blended. Shred 1.5 cups cheddar cheese. Slice 1 cup cherry tomatoes in half. Slice certainly one of two jalapeños in half, scrape out the seeds, then cube into 1/Four-inch items. Slice the second jalapeño, leaving the seeds intact.
In a big bowl, mix 1 cup cornmeal, 1 cup all-purpose flour, 2 Tbsp sugar, Four tsp baking powder, and 1/2 tsp salt. Stir till the dry elements are properly mixed.
In a separate bowl, whisk collectively 1 cup milk, 1 massive egg, and 1/Four cup cooking oil. Pour this bowl of moist elements into the bowl of dry elements and stir simply till they’re mixed and no dry flour stays on the underside of the bowl. It’s okay if the batter is barely lumpy. It’s extra necessary to not over stir.
Add about 1 cup of the shredded cheddar and the diced jalapeño to the batter and gently fold them collectively till included.
Prepare an eight×eight″ casserole dish, 9″ pie plate, or a 10″ forged iron skillet with non-stick spray or a smear of butter. Pour the batter into the ready dish, then sprinkle the tomato halves, sliced jalapeño, and remaining 1/2 cup cheddar over high.
Bake the cornbread for 18-20 minutes, or till the middle has overvalued and the cheese is a deep golden brown. Let the cornbread sit for about 5 minutes earlier than slicing into eight items and serving.
Hey there. 😉