Jalapeño Cheddar Cornbread
Delicious cornbread with fresh jalapenos and cheddar cheese. A quick and easy side dish for a weeknight meal.
- 2 cup Self-rising yellow cornmeal
- 1 cup Self-rising flour
- 1.5 cups Milk
- 4 large Eggs
- 4 tablespoons Vegetable Oil
- 1 Jalapeño finely diced (you can save a few thin slices to decorate the top if you'd like)
- 1 cup Cheddar Cheese shredded
Preheat oven to 400 degrees F.
In a bowl combine self-rising yellow cornmeal and self-rising flour.
Add milk, eggs, and vegetable oil to the flour and stir to combine.
Fold in the shredded cheddar cheese and sliced jalapenos.
Pour cornbread batter into a greased 10-inch cast iron skillet.
Bake at 400 degrees F. for 20 minutes or until a knife inserted into muffin comes out clean.
When finished baking cut and serve with butter.
Serving: 1slice | Calories: 464kcal | Carbohydrates: 57g | Protein: 16g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 124mg | Sodium: 152mg | Potassium: 321mg | Fiber: 6g | Sugar: 3g | Vitamin A: 359IU | Vitamin C: 2mg | Calcium: 177mg | Iron: 3mg