Cheesy Jalapeno Cornbread
Cheesy Jalapeno Cornbread
Cornbread is always a great addition to a meal, especially if it's not too sweet. Jalapeno and cheese kick cornbread up a notch or two; adding extra dimensions of flavor to the cornbread as well as making it look pretty.
I admit that years ago, I used to dread making cornbread. Since I dreaded making it, I didn't have great success often. Sometimes it rose properly and sometimes it didn't. It was still edible, just flatter than normal.
I changed my attitude about it and stopped being afraid to make cornbread. That's when the tide turned for me and every batch is a success. I believe that's the case with any sort of cooking you would like to do. The more fearful you are, the more mistakes you will make. My advice is to just jump in and enjoy the process. When you're having fun while cooking, everything is a breeze and your recipes will be fabulous.
This cornbread isn't the traditional jalapeno cornbread--often, creamed corn is one of the main ingredients. We were out of creamed corn so I said, "So what? Let's make it anyway." So I did. And it was very good. I used Cheddar & Muenster Cheese in this one instead of Cheddar & Monterrey Jack. Try it out. You'll love it!
Ingredients
- 1 cup all purpose flour
- 1 cup cornmeal
- 1 teaspoon salt
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1 scant Tablespoon sugar
- 1 large egg
- 1 1/2 cups milk
- 1/4 cup vegetable oil or melted unsalted butter
- 1/4 cup fresh jalapeno, small dice
- 1/4 cup white or yellow onion, small dice
- 3/4 cup Muenster Cheese, grated
- 1/4 cup Cheddar Cheese, grated
- Cooking oil spray as needed
Instructions
- Assemble all ingredients and kitchen tools. Recommended equipment: chef's knife, cutting board, 2 large mixing bowls, bowls to hold ingredients, cheese grater, 8"-10" iron skillet or 8x8x2 baking pan, measuring cups and spoons, whisk, dough scraper or large spoon.
- Set your oven to 400 degrees so it will preheat. Add all dry ingredients (excluding cheeses, onions and jalapenos) to a large mixing bowl. Using your whisk, thoroughly mix them together.
- Measure the liquid ingredients (except egg) and add to the other mixing bowl. (If your liquid measuring cup is big enough, use that instead.) Beat the egg and add it to the liquid ingredients. Mix the liquid ingredients thoroughly.
- Mix the wet and dry ingredients together, using the whisk (for about a minute). Add cheeses, jalapenos and onions to the batter. Mix until incorporated, but don't "overmix."
- Spray iron skillet or baking pan with cooking spray. Pour batter into pan. Bake at 400 degrees for 18-20 minutes. Use a knife inserted into the middle as a test to see if the cornbread is completely done. If you see cheese on the knife but no uncooked batter, you're good. Pull it out of the oven.
- Enjoy your cheesy jalapeno cornbread!
Additional Tips for this Recipe
When you are dicing your vegetables, make sure the onion and jalapeno are either "small dice" or minced. This insures thorough cooking of the veggies during the baking process, thereby eliminating the need so saute them first (though that would be tasty, too.)
