Cheddar Jalapeño Cornbread
Servings: 10
Ingredients
- 1 c unbleached all purpose flour
- 1 c cornmeal
- ¼ c whole wheat flour
- 2 ½ teaspoon baking powder
- 1 teaspoon sea salt
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon dry sage
- 3 eggs
- 1 c whole milk
- ¼ c butter melted
- 2 Tb honey
- 1 c frozen whole kernel corn
- 1 c sharp cheddar cheese grated
- 1 jalapeño pepper deseeded and minced
- ½ c onion finely diced
For the Skillet
- 1 Tb butter
Instructions
- To begin, preheat your oven to 375°(F).
- Grease a 10 inch cast iron skillet with a good layer of butter. Set aside for now.
- In a mixing bowl, combine all purpose flour, cornmeal, whole wheat flour, baking powder, salt, and seasonings. Stir together and set aside for now.
- In another bowl, beat your eggs.
- Add in the milk, butter, and honey,
- Add the egg mixture to the bowl of dry ingredients and stir until the ingredients are just mixed.
- Stir in the corn kernels, onion, jalapeño pepper, and shredded cheese.
- Spread the mixture in your prepared skillet.
- Bake for 35-40 minutes, or until the cornbread is lightly golden around the edges and tests done in the center with a wooden pick.
- Allow it to rest for 10 minutes before cutting into it.
- Enjoy!
See This Recipe:
https://cosmopolitancornbread.com/cheddar-jalapeno-cornbread/Equipment Used
Nutrition
Calories: 277kcal | Carbohydrates: 32g | Protein: 9g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 79mg | Sodium: 515mg | Potassium: 185mg | Fiber: 2g | Sugar: 5g | Vitamin A: 491IU | Vitamin C: 4mg | Calcium: 185mg | Iron: 2mg
