Learn how to make a Texas favorite recipe, Cheddar Jalapeño Cornbread! SUBSCRIBE for Tex-Mex Recipes every Tuesday: YouTube.com/ILoveFlavor.com
Recorded LIVE #TexMexTuesday Show at Blab.im/MissJennyKelley on October 27, 2015.
Cheddar Jalapeño Cornbread Recipe
Inspired and Adapted from Treebeards’ Jalapeño Cornbread Recipe on Epicurious.com
1 1/4 teaspoon baking powder
1/2 teaspoon Texas Pecan Oil or vegetable oil
2 1/2 cups grated cheddar cheese (4 oz shredded or 1/2 block grated)
2 1/2 cups yellow cornmeal
3/4 cup creamed corn (1/2 can)
1/4 cup white or sweet onion, finely diced
1/4 cup pickled jalapeno peppers, slice and finely diced
3 tablespoons sugar
1 1/4 cups milk, whole
non-stick cooking spray, oil or grease for pan
1. Preheat oven to 375 degrees.
2. In large mixing bowl, combine and stir together: baking powder, salt, and oil. Add remaining ingredients. Mix together until just combined, but do not OVER-mix or cornbread will be tough! Pour mixture into a greased 9×9″ or 8×8″ baking pan.
3. Bake cornbread for about 1 hour, but start checking at 45 minutes. Bread is done when knife blade inserted in center comes out clean. When in doubt, cook it longer – the crustier the better!
4. Cool for at least 5 minutes to avoid crumbling. Slice into 9 pieces, serve and enjoy with chili, tomato soup, butter, or just by itself! Enjoy 🙂
NOTE: To prepare ahead, mix all ingredients except baking powder. Cover and refrigerate. Next day, add baking powder and bake.
Have a flavorful day!