Manchego Jalapeño Cornbread

"Spicy, cheesy, and moist! I love this cornbread for dinner on a warm summer night, whether with barbecued meats or just a big old salad. If you don’t have Manchego, you can substitute cheddar, Monterey Jack, or Gouda." Modified from Epicurious June '09, credited to Karen Busen.

Ready In:
30mins
Serves:
Yields:
Units:

ingredients

directions

  • Preheat the oven to 400°F Grease an 8-inch-square baking pan. Combine the cornmeal, flour, 4 ounces of the grated Manchego, the sugar, baking powder, and salt in a medium bowl.
  • Mince 1 tablespoon of the jalapeños and combine it with the milk, oil, and eggs in a small bowl; mix well.
  • Add the milk mixture to the flour mixture and stir just until blended. Pour into the prepared pan.
  • Lay the remaining jalapeño slices on top of the batter approximately 3 inches apart (the idea is for each piece of cornbread to get a slice of jalapeño on top) and sprinkle with the remaining 2 ounces of Manchego. Bake for 20 to 25 minutes, or until a wooden pick inserted into center comes out clean.
  • Serve warm.
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RECIPE MADE WITH LOVE BY

@alligirl
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@alligirl
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""Spicy, cheesy, and moist! I love this cornbread for dinner on a warm summer night, whether with barbecued meats or just a big old salad. If you don’t have Manchego, you can substitute cheddar, Monterey Jack, or Gouda." Modified from Epicurious June '09, credited to Karen Busen."
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  1. Susie D
    Tasty & tender cornbread! Other than baking in a muffin pan & using cheddar no changes were made. I liked that this recipe used pickled jalapenos. They added a zing. Thank you for sharing the recipe!
    Reply
  2. alligirl
    "Spicy, cheesy, and moist! I love this cornbread for dinner on a warm summer night, whether with barbecued meats or just a big old salad. If you don’t have Manchego, you can substitute cheddar, Monterey Jack, or Gouda." Modified from Epicurious June '09, credited to Karen Busen.
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