Enough of this little rant; I have 4 jalapeno plants that are still producing many jalapenos...can't believe it. I pulled 7 off the plant two days ago, and there are still more growing. What to do with these jalapenos? I used 3 for the chili I made and decided to make some cornbread. Who doesn't like cornbread with chili? Since I still had 4 more left, I used 3 of them in the cornbread with some cheddar. I absolutely love jalapeno cornbread. And I figured that Chris would like the cornbread with the cheese more than without it.
This cornbread recipe is absolutely delicious, sweet and moist. Also, I added the jalapenos and cheddar to this recipe. And with the jalapenos you get sweet and spicy=perfect harmony! And my test for good cornbread is when you take a bite of cornbread or cut into it, it crumbles. This recipe definitely gives you crumbly cornbread....yum!
However, I can't remember where this recipe comes from unfortunately, probably from All Recipe or Cooks.com.
So enjoy this recipe!
Jalapeno Cheddar Cornbread:
- 1/2 cup butter, melted
- 2/3 cup sugar
- 2 eggs
- 1 cup buttermilk
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 3 jalapenos
- 1/2 cup shredded cheddar cheese
- Preheat oven 375 degrees.
- Melt butter and add sugar; beat together well. Remove from heat. Add eggs and beat until blended. Make sure that egg does not cook!
- In a separate bowl combine cornmeal through baking soda. Add egg/butter/sugar mixture and buttermilk and beat until mixed well.
- Add jalapenos and cheddar, and mix.
- Grease pan, pour cornbread batter into pan, and bake for 30-40 minutes.