Jalepeno Cheesy Cornbread


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Chef: Thomas Gates



I've played around with several cornbread recipes and this is my favorite so far. Goes excellently with my turkey chili or by itself as a snack.


1.5 cup medium grind cornmeal
0.5 cup AP flour
1.5 tsp baking powder
1 tsp salt
1 tbsp sugar
1 egg
1.25 cup milk
1 tbsp butter
1 jalepeno pepper, cored and diced
1 cup shredded cheddar / jack cheese

Preheat the oven to 375 Combine dry ingredients cheese and pepper in a large stainless bowl Lightly beat egg and mix in milk and sugar Pour wet ingrediants over dry and mix together (use as few strokes as possible to prevent "tunneling" in the bread) Put a 10'' cast iron skillet over medium heat until hot Add the butter and make sure it coats the whole pan Add the batter and smooth out the top Put skillet in the oven and bake for 25 minutes The bread is done when it is golden brown and the sides have pulled away from the pan Brush the top of the bread with some butter and return to the over with the broiler set to high.
Watch carefully and pull the bread when it reaches the desired level of golden brown and delicious.