Jalapeno Cheddar Cornbread

Jalapeno Cheddar Cornbread

Photo by Trina F.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    Cup Bisquick

  • 2

    Cup cornmeal

  • 1

    Tablespoon sugar

  • 1

    Teaspoon salt

  • 2

    Cup milk

  • 1

    ⁄2 Cup vegetable oil

  • 4

    eggs

  • 2

    Cup cheddar cheese, shredded

  • 1

    Cup jalapeno, pickled and chopped

Directions

.Prepare two 8×8 cake pan with spray grease and set aside. 2.Preheat the oven to 400°. 3.Combine the Bisquick, cornmeal, sugar and salt together in a mixing bowl with a wooden spoon. 4.In another bowl combine the milk, oil, eggs, cheese and jalapeno together. 5.Add the wet ingredients to the dry ingredient and blend until just combined. 6.Pour the cornbread into the prepared pan and spread even. 7.Reduce the oven to 350° and bake in the center of the oven for about 20 minutes. 8.Gently touch the center of the bread or insert a wooden skewer into the center of the bread to check for doneness. 9.If the center is soft continue to bake for 5 minutes. 10.Check doneness the same way. 11.If the skewer comes out clean or the center is firm remove from the oven. 12.Serve immediately with melted butter or cool completely. 13.Wrap with plastic wrap and store in a refrigerator until needed.


Nutrition

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