Cheesy Jalapeno Cornbread

12 Servings
30 min

Jalapeño cornbread is the answer to a same 'ol classic. Old cheddar and jalapeño pepper add the zip. It's a savoury delight that you can enjoy as a snack or as an accompaniment to a meal.

We use a whole jalapeño pepper per batch, but you can adjust the amount to your own taste. However, if you can't tolerate spice, leave it out completely.

First, cut the jalapeño pepper into strips, then dice it.

The secret to the cheesy cornbread is to cut it into cubes. Don't be tempted to grate the cheese; it will disappear into the batter.

Make it in a cast iron skillet or as cornbread muffins.

Or do what we do and make both!

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Recipe details

  • 12  Servings
  • Prep time: 15 Minutes Cook time: 15 Minutes Total time: 30 min
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Ingredients


  • 2 cups yellow cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup old cheddar, cut into cubes. Don't use grated cheese.
  • 1 jalapeño pepper finely diced
  • 1 1/2 cups yogurt room temperature
  • 4 tablespoons unsalted butter melted and cooled
  • One egg beaten, room temperature
  • Avocado oil spray
  • 2 tsp Lakota brown sugar or honey optional

Instructions


Preheat oven to 400°F. Grease a 12 inch cast iron skillet and/or muffin tins and set it aside.
In a large bowl, place the cornmeal, baking powder, baking soda and salt. Whisk to combine well. In separate bowl, place the yogurt, butter, egg and whisk to combine well. Stir in the diced Jalapeno.
Pour the wet ingredients into the dry ingredients. Mix until just combined. Then stir in the cheese cubes. The mixture will be relatively thick. Spoon the mixture into the prepared pan (s).
Bake for 15 to 20 minutes until lightly golden. Note that the cast iron pan will take less time than if using the muffin pan.
Remove to a cooling rack. Can be frozen once cool.

Tips

  • Be sure to cut the cheese into cubes.

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