Sweet Jalapeno Cheddar Cornbread
This Sweet Jalapeno Cheddar Cornbread is the perfect accompaniment to a bowl of white chicken chili or any other of your favorite soups! This recipe uses a 3 bowl method, but it is worth every single bit of the extra dishes. Also, please do not substitute for the fresh jalapeno. It absolutely MAKES this dish! I hope y’all love it as much as we do!
- 2/3 cups unsalted butter, softened
- 1 cup white sugar
- 2 cups cornmeal
- 1 1/3 cups all purpose flour
- 4 1/2 tsp baking powder
- 1 1/2 tsp salt
- 3 large eggs
- 1 2/3 cup whole milk
- 1 cup chopped fresh jalapenos, seeds and ribs removed
- 1 cup shredded sharp cheddar cheese
Preheat oven to 400 degrees F. Generously butter a 9×13 baking dish.
Beat butter and sugar together in a bowl until smooth. Combine cornmeal, flour, baking powder and salt in a second bowl. Stir eggs and milk in a third bowl. Pour 1/3 of the milk mixture and 1/3 of the flour mixture into the butter mixture. Whisk until just mixed then repeat with remaining ingredients. ( Careful not to over mix ) Fold in the jalapenos and cheddar cheese then spread mixture evenly into prepared baking pan.
Bake in preheated oven for 22 to 26 minutes or until a toothpick inserted comes out clean. Cool in the pan for 10 minutes before slicing. Enjoy!