Jalapeno Cheese Cornbread

Submitted by UT Theta Chef

"A great recipe that's quick and easy to make. I got it from a Merchant Mariner and have used it for years. Definitely a favorite and often asked for recipe."

 

• Ready In: 1hr 5mins
• Ingredients: 10
• Serves: 16

ingredients

• 1 1⁄2 cups cornmeal
• 2 1⁄2 cups flour
• 4 teaspoons baking powder
• 1⁄2 teaspoon salt
• 1⁄2 cup sugar
• 4 eggs
• 1⁄2 cup oil
• 2 1⁄2 cups milk
• 1⁄4 cup pickled jalapeno pepper, minced
• 1 cup cheddar cheese, shredded

directions

1. Mix first 5 ingredients in large bowl
2. Mix eggs, oil, and milk well in separate bowl.
3. Pour liquid into dry mixing lightly (batter will be very lumpy).
4. Add jalapeno and cheese mixing just until blended (batter should still be lumpy).
5. Pour into greased 13x9 baking dish.
6. Bake at 400 for 40 - 45 minute until golden brown and a toothpick comes out clean.

Reviews

[jennanana]

YUM!!<br/>I just made this and had to try some. DELICIOUS.<br/>These are the modifications I made and it is seriously awesome.<br/>- Halved the recipe - baked in a 8x8 pan<br/>- Instead of oil used melted butter<br/>- Used soymilk instead of regular milk (it's all I had)<br/>- Added about 2/3 cup frozen corn<br/><br/>I will definitely make these again!

 

[dormank2]

Easy to prepare, great texture, and delicious taste. A keeper!

 

[Kimberley R.]

Love this recipe. I always bake mine up in a cast iron skillet and it takes less time to make. I also did not have regular milk one evening and used buttermilk in its place and it was amazing.

 

[Kim~In~Canada]

Great. I did bake it in a hot,oiled cast iron skillet and it turned out beautiful.

 

[Nimz_]

Excellent cornbread. The texture was just perfect. I used 5 fresh jalapenos instead of the pickled and that worked well for us. Only used half the sugar because we prefer a less sweet cornbread and baked it in my large iron skillet. Excellent. Thanks for sharing. Made for PAC Spring 2010 :)