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Name: Jalapeño cheddar cornbread
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 9
Cuisine: American
Ingredients: Jalapeno Pepper; Gold Medal All Purpose Flour with Resealable Bag; Arm & Hammer Fridge-N-Freezer Baking Soda; India Tree Bright White Sparkling Sugar; SIGNATURE SELECTS Baking Powder, Double Acting; Challenge Butter, Unsalted, European Style; Meadow Gold POG Dairy 1% Buttermilk, 8 Ounce; Morton Iodized Salt, 26 Ounce; Pepperidge Farm Sharp Cheddar Crackers; Bob's Red Mill Cornmeal, Medium Grind; Crunch Easter Flatback Egg

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Jalapeño cheddar cornbread

Serves 925 mins prep35 mins cook

Jalapeño cheddar cornbread just drizzle with some hot honey and enjoy!!

0 servings

What you need

jalapeno pepper

Gold Medal All Purpose Flour with Resealable Bag

cup all purpose flour

Arm & Hammer Fridge-N-Freezer Baking Soda

tsp baking soda

tbsp white sugar

SIGNATURE SELECTS Baking Powder, Double Acting

tsp baking powder

Challenge Butter, Unsalted, European Style

tbsp unsalted butter

Meadow Gold POG Dairy 1% Buttermilk, 8 Ounce

cup buttermilk

tsp salt

oz sharp cheddar

cup cornmeal

egg

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Instructions

Pre-heat the oven to 375° and rub a 8x8 baking dish with butter all over the bottom and up the sides. Combine dry ingredients in one bowl and whisk them well. Combine wet ingredients in another bowl and whisk until smooth. Slowly add dry ingredients into wet ingredient, whisking after each addition. Fold in shredded cheese and diced jalapenos until it’s evenly spread throughout. Let the batter sit for about 10 minutes and spread it evenly in the prepared baking dish. Bake for about 33-38 minutes. If the top is browning too fast, you may need to loosely cover the baking dish with aluminum foil for the last few minutes of baking. Optional: Drizzle with some hot honey and enjoy!

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