Cheddar Jalapeño Cornbread Ingredients: 1 1/2 cups self-rising cornmeal mix (white or yellow) 1 1/2 tablespoons sugar 1/2 teaspoon salt 3/4 cup shredded cheddar cheese (mild, medium, or sharp) 1/2 cup vegetable oil 1/2 cup chopped onion 1 tablespoon diced jalapeño (seeds removed) 3/4 cup milk 1 egg 1/2 cup canned cream-style corn Instructions: Place a seasoned cast iron skillet (or 8-inch round cake pan) in the oven and preheat to 350°F. In a large bowl, mix together all ingredients. Pour 1 tablespoon of vegetable oil into the preheated skillet and swirl to cover the bottom. Pour the batter into the skillet and bake for 30-40 minutes, or until golden brown on top. Turn out onto a plate, cut, and serve.
We think you’ll love these