Kardea's Sweet Jalapeno Cheddar Cornbread
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 710
- Total Fat
- 45
- Saturated Fat
- 27
- Carbohydrates
- 63
- Dietary Fiber
- 2
- Sugar
- 26
- Protein
- 16
- Cholesterol
- 180
- Sodium
- 488
- Total: 1 hr 15 min (includes cooling time)
- Active: 15 min
Ingredients
1 cup yellow cornmeal
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
1 cup (2 sticks) unsalted butter
1/2 cup buttermilk
1/2 cup milk
1/2 cup honey
2 large eggs
1/4 cup chopped fresh jalapenos (about 2 medium)
2 tablespoons chopped green onions
1 1/2 cups grated Cheddar
Directions
- Preheat the oven to 375 degrees F.
- Combine the cornmeal, flour, baking soda, salt and garlic powder in a bowl. Mix well and set aside.
- Melt the butter in a large pan or cast-iron skillet over medium-high heat. Transfer the melted butter to a medium bowl, add the buttermilk, milk, honey and eggs and whisk until blended. Stir in the jalapenos, green onions and 1/2 cup of the Cheddar. Add the cornmeal mixture and beat until very few lumps remain.
- Pour the batter into the hot skillet and bake for 25 minutes. Sprinkle the cornbread with the remaining 1 cup Cheddar and continue to bake until a toothpick inserted in the center comes out clean, another 10 to 15 minutes. Transfer to a wire cooling rack and allow to cool before slicing.