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Jalapeno Cheddar Cornbread
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Jalapeno Cheddar Cornbread

Course Breads and Muffins
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Author Pam - For the Love of Cooking

Equipment

  • 8x8-inch Baking Pan
  • Large Bowl
  • Wire Cooling Rack

Ingredients

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • ½ tsp salt
  • ½ tsp baking soda
  • ¼ tsp garlic powder
  • ½ cup sour cream or Greek yogurt
  • ½ cup milk
  • 1 tbsp vinegar
  • ½ cup unsalted butter melted
  • ½ cup white sugar
  • 2 large eggs room temperature
  • ½ cup sharp cheddar cheese grated
  • ¼ cup fresh jalapenos diced small
  • 2 tbsp green onion sliced

Instructions

  • Preheat oven to 375 degrees.  Grease an 8×8-inch square with butter.
  • Combine cornmeal, flour, baking soda, garlic powder, and salt. Mix well and set aside.
  • Whisk the sour cream, milk, and vinegar in a small bowl. Mix and set aside.
  • Whisk the melted butter and sugar in a large bowl until well combined.
  • Add the eggs and whisk until well combined.
  • Whisk in the sour cream mixture.
  • Stir in the cheddar cheese, jalapenos, and green onion.
  • Gradually stir in the cornmeal mixture until very few lumps remain.
  • Pour into the prepared baking dish.
  • Place in the oven to bake for 30-40 minutes, or until a wooden skewer inserted in the center comes out clean.
  • Place on a wire cooling rack and allow to cool before slicing and serving. Enjoy!