One Bowl Jalapeno Cheddar Cornbread
One Bowl Jalapeno Cheddar Cornbread requires about 45 minutes from start to finish. For 84 cents per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 6. One portion of this dish contains roughly 13g of protein, 26g of fat, and a total of 527 cal
- Prep time
- 13 min
- Cook time
- 31 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
- 0.5 cup butter
- 0.6666667 cup sugar
- 2 eggs
- 1 cup buttermilk
- 0.5 teaspoon baking soda
- 1 cup cornmeal
- 1 cup flour
- 0.5 teaspoon salt
- 1 cup cheddar cheese
- 4 oz jalapenos
- 1 jalapeno
Instructions
- 1
Start by melting a stick of butter in a microwave safe bowl. Microwave the butter for 30 second intervals until the butter has completely melted.
- 2
Then whisk in some granulated sugar.
- 3
Next, whisk in two eggs.
- 4
Now you're going to mix together some buttermilk and baking soda and pour this into the mixture. Stir until well combined.
- 5
Lastly, pour in cornmeal, flour, salt, shredded cheddar cheese, and canned diced jalapenos! Make sure you mix this until the mixture is *just* combined. Don't over mix, or you'll end up with tough bread!
- 6
Preheat your oven to 375 degrees F and prepare a pan with cooking spray. I used a mini loaf pan very similar to this mini loaf pan, but an 8 x 8 pan would work, too! Although, the cooking time may vary. Spoon the batter into the prepared pan and top the batter with thinly sliced fresh jalapenos.
- 7
Bake for about 25 to 35 minutes - again, the cooking time may vary depending on the size of your pan.
- 8
Remove from the oven, and let the loaves cool in the pan for a few minutes.
- 9
Remove from the pan and let set on a cooling rack until you're ready to serve!