Jalapeño-Cheddar Cornbread

Name: Jalapeño-Cheddar Cornbread
Yield: Serves 8
Ingredients: 1½ cups (7½ ounces), yellow cornmeal; 1 cup (5 ounces), all-purpose flour; 2 tablespoons, sugar; 1½ teaspoons, baking powder; ½ teaspoon, baking soda; 1½ teaspoons, salt; 1¼ cups, whole milk; 2 , large eggs; 6 tablespoons, unsalted butter, melted; 6 ounces, extra-sharp cheddar cheese, shredded (1½ cups); 4 , jalapeño chiles, stemmed, seeded, and minced (¾ cup)

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Appears in Cook's Country October/November 2017

Desserts or Baked Goods

Quick Breads

We’re saving a place at the table for this cheesy, spicy side.

SERVES8

TIME1¼ hours, plus 1 hour cooling

WHY THIS RECIPE WORKS

Making cornbread from a box is easy, sure, but it is also limiting. Making cornbread from scratch really isn’t much harder, and it opens up a vast world of cornbread varieties, including adding spicy jalapeño chiles and cheddar cheese. For ...

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