Jalapeno Cornbread is sweet and spicy! This moist and delicious homemade Jalapeno Cheddar Cornbread recipe is easy to make. It is the perfect thing to serve alongside a hot bowl of chili. You control the heat by the amount of jalapeno you add. This cornbread is sweet enough that you don't need to top it with honey!
3 jalapenosstem removed, sliced, seeds included if you like it spicy
1cupsharp cheddar cheese shredded
2tablespoonsbutter for greasing skillet
Instructions
Preheat oven to 400 degrees F with a 12 inch cast iron skillet in the oven.
Using a stand mixer, cream butter and sugar together on medium high speed until light and fluffy, about 2-3 minutes. Scrape sides.
In a medium sized bowl, combine cornmeal, flour, baking powder, and salt. In a separate bowl, combine eggs and milk. Alternate adding small amounts of the dry ingredients and the wet ingredients to the butter mixture, each time mixing just until combined. Fold in corn, jalapenos, and cheddar cheese.
Pull hot cast iron skillet out of the oven and melt remaining 2 tablespoons butter in the skillet, spreading around the bottom and up the sides. Pour batter into skillet and cook for 20 minutes in 400 degree F oven. Reduce oven temperature to 300 degrees F and continue cooking for 10 minutes.
Remove from oven and allow to cool slightly before slicing.
Notes
Amount of jalapeno and whether or not you add the seeds depends on how spicy you like your cornbread.