Jalapeño Cheddar Cornbread
Classic Southern Cornbread kicked up a notch by adding sharp cheddar and spicy jalapeño flavor!
Servings: 8 slices
Equipment
- Mixing Bowl
- Rubber Spatula
- Measuring Cups and Spoons
- 10" Cast Iron Skillet
Ingredients
- 2 Cups Martha White Self-Rising Corn Meal Mix
- 2 Eggs
- 1 3/4 Cups Milk
- 1/4 Cup Vegetable Oil
- 1 Cup Sharp Cheddar shredded
- 2 Jalapeños large de-seeded, diced
Instructions
- Grease a 10" cast-iron skillet and place it in the oven on the middle rack. Preheat the oven to 450 degrees with the skillet in the oven. (Coconut oil works better than olive oil for greasing the cast-iron skillet as it has a higher smoke point)
- In a medium-size mixing bowl, combine cornmeal, eggs, milk, vegetable oil, sharp cheddar, and de-seeded, diced jalapenos ( 1/2 to 3/4 of a cup of diced jalapeños). Mix thoroughly until there are no lumps of dry cornmeal left.
- Using a hot pad, remove the cast-iron skillet from the oven and pour all the cornbread mix into it. Smooth it around until it is even and then put the skillet back in the oven.
- Bake for 20-25 minutes or until the center of the cornbread is set and it is golden brown.
- Once finished baking, remove from the oven and allow to cool 5-10 minutes before slicing and serving warm. Enjoy!
Notes
I had never heard of Martha White Self-rising Corn Meal Mix until moving to the south. When I was out in Wyoming visiting family I could not find it at the store. Apparently, it isn't sold everywhere. I am including a link so you can purchase it off Amazon if you also can't find it in your neck of the woods!
You can also make your own self-rising cornmeal mix with ingredients your local store does offer.
For this recipe, you can substitute 2 Cups of Martha White Self-Rising Cornmeal Mix for:
1/2 cup All-purpose Flour
1 1/2 cup regular cornmeal
2 tbsp baking powder
3/4 tsp salt
Then follow the recipe as written