Jalapeno Cornbread With Cheddar Cheese

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Jalapeno Cornbread With Cheese

Diana Rattray

This is a great cornbread to serve with a bowl of hot and spicy beef chili. Or, serve it with a plate of baked beans, soup, or just about any meal.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Jalapeno Cornbread With Cheddar Cheese

Ingredients:

• Vegetable oil for the pan
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 3 to 4 tablespoons sugar, optional
• Dash ground chipotle chile pepper or cayenne pepper
• 1/4 cup fresh finely chopped jalapeno pepper
• 1 cup (4 ounces) shredded Mexican blend of cheeses, Cheddar Jack, or sharp Cheddar cheese
• 1 cup canned corn kernels, optional
• 8 ounces sour cream
• 3/4 cup milk
• 1 large egg, beaten
• 4 tablespoons melted butter

Preparation:

Coat a heavy 10-inch skillet or 9-inch square baking pan with vegetable oil and set aside. Heat oven to 400°.

In a large bowl, combine the cornmeal, flour, baking powder, soda, salt, sugar, chipotle or cayenne pepper, chopped jalapeno peppers, cheese, and corn kernels.

Heat the skillet or pan in the oven or on the stovetop.

Whisk together the sour cream, milk, egg, and melted butter. Stir the wet mixture into the dry ingredients. Spread in the hot greased skillet or baking pan.

Bake for 25 to 30 minutes, until set and lightly browned around the edges. Cool in the pan on a rack; cut into squares or wedges.

* By Diana Rattray

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