Jalapeno Cheddar Cornbread
Thanksgiving is my favorite holiday, EVER. I'm a little sad that I won't be here for Thanksgiving this year, but also really excited because we're going to Hong Kong! Bryan and I were originally planning on going alone, but my sister and brother agreed to come too, which is even better. I haven't gone on a trip with my siblings in a long time, so I can't wait to share this experience with them.
As I mentioned, I love Thanksgiving, so we are having it early this year. There is no way I'm missing mounds of mashed potatoes, turkey, and stuffing, drenched in gravy. Since we're doing thanksgiving so early, I will be able to post pictures and recipes online for you guys to possibly try for your Thanksgiving meal.
We've been making the same things for Thanksgiving for as long as I can remember. This cornbread recipe is super easy to make and you can omit the jalapeno and cheddar cheese if would like. You can also increase the sugar to 1 cup if you want to have a sweeter cornbread.
I usually double this recipe because I make a cornbread stuffing and leave out the cheddar and jalapeno.
INGREDIENTS
- 1 cup cornmeal
- 3 cups flour
- 1/4 cup sugar
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoon salt
- 3 eggs, beaten
- 2 sticks butter (1 cup)
- 2 cups buttermilk
- 1 cup grated cheddar cheese
- 1/2 cup chopped pickled jalapeño or 1/4 cup fresh jalapeño
DIRECTIONS
- Grease a 8 inch square baking dish and preheat your oven to 350 degrees F
- Mix together cornmeal, flour, sugar, baking powder, and baking soda, and salt in a large bowl
- Mx in the eggs, melted butter, and buttermilk into the dry ingredients
- Mix until batter just comes together
- fold in the cheddar cheese and jalapeno and pour into your prepared baking dish
- Bake for 30-35 minutes or until a toothpick is interested in the center and comes out clean.
