Jalapeno Cheddar Cornbread
Moist cornbread with a cheddar top.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Breads
- Cuisine: American
Ingredients
Scale
- 1 1/4 cups flour
- 1 cup cornmeal
- 1 tablespoon baking powder
- 1 teaspoon salt
- 4 large eggs
- 1 can of creamed corn
- 3/4 cup butter, melted and slightly cool
- 2/3 cup sugar
- 2 jalapeno peppers, roasted, seeded if desired and chopped finely
- 1 1/2 cups (6 ounces) grated cheddar cheese, divided, grated on the large holes of grater is best or the larger shreds if bought pregrated
Instructions
Preheat oven to 400 degrees F. with the cast iron skillet inside.
In a medium-sized bowl, whisk together the flour, cornmeal, baking soda and salt. Set aside.
In another bowl, whisk eggs to blend together, then add the corn, butter and sugar. Whisk together. Fold in jalapenos and one cup cheese.
Add the wet ingredients to the dry and gently mix until just barely incorporated.
Carefully remove skillet from oven, spray with cooking spray, then scrape in the batter and smooth top. Top with remaining cheese, return skillet to oven and bake until the top is golden brown and the cornbread springs back when gently pressed with a finger, 20 to 25 minutes. Let cool slightly before serving.