Jalapeno Cheddar Cornbread

Yields: 8 Servings

Jalapeno Cheddar Cornbread

  • 1 1/4 cup All purpose flour
  • 1/4 cup sugar
  • 1 cup Cornmeal
  • 1 tbls Baking powder
  • 3/4 tsp Kosher Salt
  • 1/4 tsp Cinnamon
  • 1 cup Buttermilk
  • 2 large eggs
  • 1/4 cup Butter
  • 2 tablespoons butter
  • 3/4 tsp Vanilla extract
  • 2 fresh jalapenos
  • 1/2 cup Cheddar cheese
  • 2 tsp onions
  1. In a large bowl combine all ingredients.
  2. Stir until blended.
  3. Allow to sit about 5 minutes in bowl.
  4. Butter 9" round cake pan with 2 tbsp melted butter.
  5. Pour batter into pan.
  6. Bake in a 400* oven for 20-22 minutes.
  7. Serve immediately or cooled to room temperature.
  8. Best eaten in one-two days.

Nutrition

  • Calories: 0
  • Fat: 0 grams
  • Carbs: 0 grams
  • Protein: 0 grams