Jalapeno-Cheddar Cornbread

By

We developed this recipe using fine-ground cornmeal. Our favorite is Arrowhead Mills Organic Yellow Cornmeal; however, more commonly available Quaker Yellow Cornmeal will work just fine here. Do not use coarse-ground cornmeal. Do not use mild or regular sharp cheddar cheese in this recipe, as its flavor doesn’t stand out like that of extra-sharp cheddar. You can use an 8-inch square baking pan instead of a 9-inch round cake pan. If you use a dark-colored cake pan, reduce the baking time in step 3 to 30 to 35 minutes.

View complete recipe

  • 8

Ingredients

  • 1 1/2 1 1/2 1/2 cups (7 1/2 ounces) yellow cornmeal
  • 1 1 1 cup (5 ounces) all-purpose flour
  • 2 2 2 tablespoons sugar
  • 1 1/2 1 1/2 1/2 teaspoons baking powder
  • 1/2 1/2 1/2 teaspoon baking soda
  • 1 1/2 1 1/2 1/2 teaspoons salt
  • 1 1/4 1 1/4 1/4 cups whole milk
  • 2 2 2 large eggs
  • 6 6 6 tablespoons unsalted butter, melted
  • 6 6 1/2 ounces extra-sharp cheddar cheese, shredded (1 1/2 cups)
  • 4 4 4 jalapeño chiles, stemmed, seeded, and minced (3/4 cup)

Preparation

Step 1

1. Adjust oven rack to middle position and heat oven to 400 degrees. Grease light-colored 9-inch round cake pan, line with parchment paper, and grease parchment.

2. Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt together in large bowl. Whisk milk, eggs, and melted butter together in second bowl. Stir milk mixture into cornmeal mixture until just combined. Stir in 1 cup cheddar and jalapeños until just combined. Transfer batter to prepared pan, smooth top with spatula, and sprinkle with remaining ½ cup cheddar.

3. Bake until cornbread is deep golden brown, top is firm to touch, and paring knife inserted in center comes out clean, 35 to 40 minutes, rotating pan halfway through baking. Let cornbread cool in pan on wire rack for 10 minutes. Remove cornbread from pan, discarding parchment, and let cool completely, about 1 hour. Serve.

NUTRITIONAL INFORMATION:
Per Serving (Serves 8)
Calories 385 Cholesterol 94 mg Fat 18 g Sodium 323 mg Saturated 10 g Carbs
41 g Trans 0 g Dietary Fiber 1 g Monounsaturated 4 g Sugar 5 g Polyunsaturated
1 g Protein 11 g

View complete recipe