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Cheddar Jalapeno Cornbread
Cornbread is the ultimate comfort food. Adding sharp cheddar cheese and a touch of jalapeño heat brings this traditional recipe to the next (delicious) level.
Updated
Ingredients
- 3 cups all-purpose flour (750 mL)
- 1 cup yellow cornmeal (250 mL)
- 1/4 cup granulated sugar (60 mL)
- 2 Tbsp baking powder (30 mL)
- 1 tsp salt (5 mL)
- 2 cups 2% milk (500 mL)
- 3 large eggs
- 1 cup canola oil (250 mL)
- 2 1/2 cups shredded old white cheddar cheese, divided (625 mL)
- 2 green onions, chopped, divided
- 1/4 cup seeded and finely chopped jalapeño pepper (60 mL)
Directions
- In a large bowl, whisk together flour, cornmeal, sugar, baking powder and salt.
- In a large bowl, whisk together milk, eggs, and canola oil. Stir wet ingredients into dry ingredients until just combined. Do not over mix.
- Mix in 1 1/2 cups of cheese (325 mL), half the green onions and jalapeño pepper. Allow the mixture to stand, covered, at room temperature for 20 minutes.
- Meanwhile, preheat oven to 350°F (180°C). Spray a 13 x 9 inch (22 x 33 cm) baking dish with canola oil cooking spray.
- Pour batter into baking dish and smooth the top. Sprinkle evenly with 1 cup cheese (250 mL) and remaining green onion.
- Bake for 35-40 minutes or until a toothpick inserted into centre of bread comes out clean. Cool on a wire rack.
- Cut into squares and serve warm or at room temperature.
* Add some jalapeño seeds to the cornbread if you would like extra heat.
Nutritional Analysis
| Calories | 379 |
|---|---|
| Total Fat | 23.3 g |
| Saturated Fat | 5.8 g |
| Cholesterol | 60 mg |
| Sodium | 466 mg |
| Carbohydrates | 32 g |
| Fiber | 1.4 g |
| Sugar | 5.5 g |
| Protein | 10 g |
| Potassium | 133 mg |
