jalapeño cheese cornbread

Jan 9, 2011 by

the perfect compliment to gumbo is this cornbread.  this is another dish where tom and i had to negotiate.  i love sweet cornbread; tom calls sweet cornbread “cupcakes” and asks for a side of frosting.  i cut back on the sugar in the recipe and added cheese…  two kinds!  definitely a win-win for the shoemaker household.

slightly adapted from: allrecipes.com

  • 1 1/2 c cornmeal
  • 1/2 c flour
  • 2 tbsp sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • 3 jalapeño peppers, seeded and finely chopped.  (leave the seeds and the white parts in for kicked up cornbread)
  • 2 eggs
  • 1 1/2 c buttermilk
  • 1/4 c evoo
  • 1 1/2 c shredded cheese (i used mild cheddar and pepper jack)
  1. in a bowl, combine the first seven ingredients.  in another bowl, whisk the eggs, buttermilk and oil.  add to the dry ingredients and stir until just moistened.  fold in the cheese.  pour into a greased 9″ square baking dish or a muffin pan, divided in 12 parts.
  2. bake at 400° for 15 min (muffins), or 20 min (square pan) or until a toothpick inserted near the center comes out clean.


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