Recipe courtesy of B. Smith

Jalapeno Cornbread

  • Yield: 12 servings
  • Total: 1 hr 20 min
  • Prep: 30 min
  • Cook: 50 min
Advertisement

Ingredients

2 cups yellow cornmeal

1 cup all-purpose flour

1 1/2 tablespoons baking powder

1 1/2 teaspoons salt

2 tablespoons dark brown sugar

3 large eggs

1 1/3 cups milk

1/2 cup unsalted butter, melted

1 cup sweet corn kernels, canned and drained (if you are using frozen corn, make sure it is thawed)

1/2 cup grated cheddar cheese

1/2 cup grated carrots

1/2 cup grated onion

1/4 cup finely chopped fresh jalapeno pepper

Directions

  1. Preheat the oven to 400 degrees F. Grease a 10-inch cast iron skillet.
  2. In a large bowl, stir together the cornmeal, flour, baking powder, salt, and brown sugar. Whisk the eggs, milk and melted butter in a medium size bowl, and stir this into the dry ingredients. Add the corn, cheese, carrots, onion, and jalapeno pepper, and stir to thoroughly combine.
  3. Pour the batter into the skillet and bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool.

Let's Get Cooking!

Sign up for the Recipe of the Day newsletter to receive editor-picked recipes,tips and videos delivered to your inbox daily. Privacy Policy

Thanks for subscribing to the Recipe of the Day newsletter. Check out all our other great newsletters from Easy Recipes, Healthy Eating Ideas and Chef Recipe Videos.

We're sorry, there was an error signing you up. Please try again later.

Advertisement