Cheesy Jalapeno Cornbread

Total Time:
1 hr
Prep:
30 min
Cook:
30 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 1 cup yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 tablespoon baking powder
  • Pinch of salt
  • 1 cup buttermilk
  • 1/2 cup milk
  • 1 whole egg
  • 1/2 teaspoon baking soda
  • 1 cup grated Cheddar
  • 1/4 cup shortening
  • 2 tablespoons butter
  • 1 red bell pepper, finely diced
  • 1 fresh jalapeno, seeded and diced
  • 1/2 onion, diced
Directions
Watch how to make this recipe.
  • Preheat the oven to 425 degrees F.

  • Combine the cornmeal, flour, baking powder and salt in a bowl. Stir together.

  • Measure the buttermilk and milk in a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir. Pour the milk mixture into the dry ingredients. Stir with a fork until combined. Fold in the cheese. Set aside.

  • In a small bowl, melt the shortening in the microwave. Slowly add the melted shortening to the batter, stirring until just combined.

  • In an iron skillet, melt the butter over medium heat. Saute the peppers and onions until soft, 4 to 5 minutes. Pour the batter into the hot skillet with the veggies. Spread to even out the surface. (Batter should sizzle.)

  • Cook for 1 minute, and then transfer to the oven and bake until golden brown, for 20 to 25 minutes.


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    This recipe is featured in:

    Cinco de Mayo