Jalapeno Chedder Corn Bread

I've been craving these for a while, So I whipped some up and of course had to make some changes along the way! Gotta make it your own!

What you need:
1 1/2 cups cornmeal
1/2 flour
7 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 eggs
1 cup milk
1/4 cup Vegetable oil
1/4 cup jalapeno peppers,  finely chopped
1 cup sharp cheddar cheese
1/2 cup cheddar cheese, for garnish

What you need to do:
Preheat oven to 400

Mix together all dry ingredients together in a bowl, stir to rid of lumps.

Stir in another bowl, eggs, milk and oil.

Slowly add in your wet mix in your dry mix, while stirring.

Once mixed until smooth, add Jalapenos.

And your cheese

Pour into cupcake pan or regular pan.

Bake at 400 for 12-15 minutes. Poke it with a toothpick to see if it comes out clean.
Once done, place a pinch of cheese on top!

P.S. I added a bit of honey on top, really made the jalapenos pop!

3 Lovely Thoughts:

Kim McCallie said...

These look delicious and I think I have all of the ingredients in my pantry and fridge right now. I might make these over the weekend. Thanks for sharing on A Well-Seasoned Life's Sweet Indulgences Sunday.

Amy said...

Wow, these look super delicious and satisfying! I love that you add honey on top! I love honey on corn bread. Gotta try your recipe soon.


Penny Pincher said...

Yum! Great idea to add the peppers into cornbread.
This would be a great addition to my Meatfree Mondays linky!

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