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Jalapeno-Cheddar Cornbread

December 30, 2016 by Leave a Comment

Jalapeno Cheddar Cornbread

This cornbread recipe may not have any of our veggies in it, but it’s still one of our favorites.  It’s perfect with our Super Hoppin’ John, but also makes a tasty accompaniment for any veggie-filled dinner…and the Tommy’s Superfoods team has been known to eat this cornbread as an afternoon snack, warmed with butter.  Homemade cornbread is a great way to make any meal feel spruced up – and it’s quick and easy to mix and bake, no box mix required!

Jalapeno-Cheddar Cornbread

Ingredients:

  • 1 2/3 cups All Purpose Flour
  • 1 2/3 cups Yellow Cornmeal
  • ½ cup Sugar
  • 2 tbsp Baking Powder
  • 1 tsp Salt
  • 1 2/3 cup Milk
  • 4 Large Eggs
  • ½ cup Butter, melted
  • 1 cup Sharp Cheddar
  • ½ cup Scallions, sliced
  • ½ cup Pickled Jalapenos, chopped (may substitute fresh)

Servings: 16

Prep Time: 40 minutes

This Recipe is: Nut Free, Vegetarian

Cook For:
Appetizer
Dinner
Lunch

Cuisine Type: Southern

Directions:

  1. Preheat oven to 375F.
  2. In a mixing bowl, combine the flour, cornmeal, sugar, baking powder, and salt. Mix well to combine. In a separate container, stir together the milk and eggs.
  3. Add the milk mixture all at once to the dry ingredients, mixing with a paddle attachment until a batter is formed, about 3 minutes.
  4. Gently fold in the butter, cheddar, scallions, and pickled jalapenos. Transfer the finished batter to two greased 9” pie plates.
  5. Bake at 375F until fully cooked with lightly browned edges, about 30 minutes.
  6. Allow the cornbread to cool for 15 minutes before slicing and serving. Pair with hearty soups, such as our Super Hoppin’ John, or any meal you like.
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