Jalapeño Cheddar Cornbread
This homemade cornbread (no mixes here), is moist and full of great jalapeño cheddar flavor!
Servings: 12 servings
Calories: 259kcal
Ingredients
- 3 large eggs
- 1 cup sour cream full fat is recommended
- 1/4 cup unsalted butter melted and cooled a bit
- 1/4 cup granulated sugar
- 15 oz can creamed corn
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 1 1/4 cups all-purpose flour
- 1/4 cup yellow cornmeal
- 2 fresh jalapeños seeded and diced
- 1 3/4 cups shredded cheddar cheese divided
Instructions
Prepare
- Preheat oven to 375°F and spray an 8x8 or 9x9 baking dish with nonstick spray (alternately, you can grease with butter or bacon grease).
- Melt butter, and set aside to cool for a few minutes before using.
Mix
- To a large mixing bowl, add the eggs, melted butter, and sour cream. Whisk (or use a mixer) until combined and smooth.
- Add sugar, creamed corn, salt, and baking powder. Whisk/stir to combine.
- Add cornmeal and flour, then stir (I find a rubber spatula is the best tool from this point on) until just combined and no flour streaks remain.
- Stir in jalapeños and 1 1/2 cups of the cheese, until well dispersed in the batter.
Bake
- Transfer batter to prepared baking dish, then top with the remaining 1/4 cup shredded cheese.
- Bake in preheated oven for 40-45 minutes, or until golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Cool and serve
- Allow the cornbread to cool for 5-10 minutes, then slice and serve.
Notes
- I've estimated that this recipe will yield approximately 12 pieces, but feel free to slice the cornbread into as many pieces as you'd like.
- Adjust the number of jalapeños to your tastes.
Nutrition
Calories: 259kcal | Carbohydrates: 25g | Protein: 8g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 84mg | Sodium: 322mg | Potassium: 195mg | Fiber: 1g | Sugar: 6g | Vitamin A: 498IU | Vitamin C: 2mg | Calcium: 176mg | Iron: 1mg