Roasted Jalapeno and Cheese Cornbread

READY IN: 45mins
Recipe by Elly in Canada

This cornbread is best served freshly baked. The roasted peppers provide a light heat, a good strong cheddar is best for full flavour. I sometimes add two tablespoons of finely chopped onion along with the peppers. Source: Homemakers magazine

Top Review by Jellyqueen

WOW great recipe....I do love this type of cornbread and this one works well. Thanks for the great recipe.

Ingredients Nutrition

Directions

  1. Prepare peppers: over grill or under broiler, roast peppers until skin is charred, transfer to covered bowl and let cool. Peel, seed and chop finely. Set aside.
  2. In 425 degree oven, heat 8 or 9 inch cast-iron skillet while you prepare the batter.
  3. Batter: in saucepan, bring milk to boil, stir in prepared peppers. Remove from heat and let stand until at room temperature, beat in egg and melted butter (or oil).
  4. In a large bowl, whisk together cornmeal, flours, sugar, baking powder, cumin and salt; stir in milk/pepper mixture until just blended.
  5. Fold in cheese.
  6. Remove heated skillet from oven and grease with a little oil, scrape in batter, smooth top.
  7. Return to oven and bake until golden brown on top and bottom, approximately 25 minutes.
  8. Let cool in skillet for 10 minutes, with offset spatula, loosen bottom of bread and remove from skillet. Serve warm. Enjoy! .

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