KARDEA'S SWEET JALAPENO CHEDDAR CORNBREAD
Provided by Kardea Brown
Categories side-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- Combine the cornmeal, flour, baking soda, salt and garlic powder in a bowl. Mix well and set aside.
- Melt the butter in a large pan or cast-iron skillet over medium-high heat. Transfer the melted butter to a medium bowl, add the buttermilk, milk, honey and eggs and whisk until blended. Stir in the jalapenos, green onions and 1/2 cup of the Cheddar. Add the cornmeal mixture and beat until very few lumps remain.
- Pour the batter into the hot skillet and bake for 25 minutes. Sprinkle the cornbread with the remaining 1 cup Cheddar and continue to bake until a toothpick inserted in the center comes out clean, another 10 to 15 minutes. Transfer to a wire cooling rack and allow to cool before slicing.
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Ahmad Samir Noori
[email protected]Meh.
Olufunmilola Olufisola
[email protected]Easy to make and delicious! I added some diced red onion and it gave the bread a nice crunch. Will definitely be making this again.
Nott.Liam_
[email protected]This cornbread was a hit at my last potluck! I used fresh jalapenos from my garden and sharp cheddar cheese. The bread was moist and flavorful, with just the right amount of heat from the peppers. Even my friends who don't usually like cornbread love