Cheesy Jalapeño Cornbread
For the full experience, make this recipe with the Drop Recipes app.
recipe by Caoimhe at Drop https://getdrop.com/
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- Total Time
- 30mins
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- Serves
- 8
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- Calories
- 317
With just the right amount of heat thanks to our pals the jalapeños, this crumbly cornbread is a cheesy delight that'll send you back to the pan for more.
Inspired by: https://www.budgetbytes.com/2017/05/jalapeno-cheddar-cornbread/recipe updated Oct 14, 2020
Ingredients
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- Jalapeño pepper
- 30 g
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- Cheddar cheese
- 160 g
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- Cherry tomatoes
- 200 g
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- Cornmeal
- 175 g
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- All purpose flour
- 130 g
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- Granulated sugar
- 1 tablespoon
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- Sea salt
- ½ teaspoon
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- Baking powder
- 4 teaspoons
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- Egg
- 1
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- Milk
- 240 ml
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- Vegetable oil
- 60 ml
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- Jalapeño pepper
- as needed
Tools
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Oven
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Whisk
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Wooden spoon
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Medium cast iron skillet
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Large mixing bowl
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Step preview
- Pre-heat oven - 218°C, middle rack
- Add cornmeal, all purpose flour, granulated sugar, sea salt and baking powder to a clean large mixing bowl
- Stir carefully until combined then set aside
- Add egg, milk and vegetable oil to a clean large mixing bowl
- Whisk carefully until combined then set aside
- Pour wet ingredients into mixture gradually
- Stir gently until just combined then set aside
- Add jalapeño pepper and cheddar cheese to the large mixing bowl
- Stir gently until combined
- Grease a clean medium cast iron skillet
- Transfer mixture to medium cast iron skillet
- Sprinkle with cheddar cheese
- Garnish with jalapeño pepper
- Arrange cherry tomatoes in the medium cast iron skillet
- Bake evenly until golden brown and let cool - 20 min, 218°C, middle rack