Jalapeno Cheddar Cornbread
This kickin' cornbread is packed with plenty of jalapeno heat and loaded with lots of melty cheddar cheese---perfect alongside hot bowls of chili for the Superbowl!
Servings 12 servings
Ingredients
- 1-1/2 cups white whole wheat flour
- 1 cup yellow cornmeal
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup frozen sweet corn thawed
- 1/4 cup honey
- 1 cup buttermilk
- 1/4 cup sour cream
- 2 large eggs
- 1/4 cup melted butter
- 1 jalapeno pepper seeded and finely minced
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 400F. Line an 8-in baking pan with tin foil and lightly grease. Set aside.
- In a large bowl, whisk flour, cornmeal, baking powder, baking soda, and salt.
- Place thawed corn and honey in a food processor. Pulse several times until smooth (mixture will still be slightly chunky) Add buttermilk, sour cream, and eggs to mixture and pulse several times until combined.
- Make a well in the center of dry ingredients and add liquid mixture. Gently fold several times until smooth. Fold in melted butter, jalapeno pepper, and cheese.
- Spread batter evenly into prepared pan. Bake cornbread at 400F 20-25 minutes or until a toothpick comes out clean. Cool cornbread slightly on a wire cooling rack before cutting into squares. Serve warm with honey if desired.
Notes
Store cornbread in an airtight container at room temperature up to 4 days.