Jalapeno Cheddar Cornbread
Servings 8 pieces
Calories 340kcal
Equipment
- large mixing bowl
- medium mixing bowl
- 9-inch round cake pan, greased
Ingredients
- 1 cup corn meal
- 1 cup unbleached all-purpose flour
- ⅛ cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 cup plain yogurt or buttermilk
- 2 large eggs beaten
- 8 tablespoons unsalted butter melted
- 4 ounces extra sharp cheddar grated (divided)
- 1 jalapeno pepper seeded and chopped, or more to your taste
- 2 scallions white and green parts chopped (divided)
Instructions
- In the large mixing bowl, whisk together corn meal, flour, sugar, baking powder, and salt.
- In the medium mixing bowl, whisk together the yogurt, eggs, and melted butter. Stir yogurt mixture into the dry ingredients until you have no more lumps, but don’t overmix.
- Stir in ½ cup of the grated cheddar, the chopped jalapeno, and about ¾ of the chopped scallions. Set aside for about 20 minutes.
- While resting the batter, preheat the oven to 350° F/175° C.
- Pour the batter into the prepared pan and smooth the top. Sprinkle on the remaining cheddar and scallions. Bake in the preheated oven for about 25 minutes, until a toothpick comes out clean. Remove from pan and cool on a wire rack. Cut into wedges and serve.
Nutrition
Calories: 340kcal | Carbohydrates: 32g | Protein: 10g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 90mg | Sodium: 413mg | Potassium: 317mg | Fiber: 2g | Sugar: 5g | Vitamin A: 630IU | Vitamin C: 3mg | Calcium: 218mg | Iron: 2mg