TasteToronto | Cheesy Jalapeño Cornbread

Cheesy Jalapeño Cornbread

Easy

Cheesy Jalapeño Cornbread

Cheesy Jalapeño Cornbread

Method

Cheesy Jalapeño Cornbread 5 Steps

  • Step 1

    Preheat the oven to 400°F and spray a 12 piece muffin pan well with canola spray, set aside.

  • Step 2

    In a large mixing bowl, combine all of the dry ingredients: all-purpose flour, fine cornmealbaking powderkosher salt, baking soda and fresh cracked black pepper. Whisk until even.

  • Step 3

    In a medium bowl whisk the eggs and egg yolk, then add in the creamed corn, whole milk, sour cream, melted and cooled butter as well as honey. Whisk until even.

  • Step 4

    Make a well in the middle of the dry ingredients bowl and add in the wet ingredients, mix until smooth, then fold in the grated cheddar and chopped jalapeños.

  • Step 5

    Divide evenly among the pre-greased muffin tin and bake in the preheated oven for 20-22 minutes or until a toothpick inserted into the centre comes out clean. Remove from the oven and allow to cool another 5-7 minutes in the pan before removing. Serve immediately while still warm.

Tags:

Toronto Recipes

Best Cornbread Recipes

Cheesy Jalapeño Cornbread

Easy

Cheesy Jalapeño Cornbread

Vicky Tran
written by

Vicky Tran

Cheesy Jalapeño Cornbread

Yields:

Serves 12

Prep Time:

0 hours 30 mins

Cook Time:

0 hours 20 mins

0.0

Rate This Recipe

American

Bread

Ingredients

Dry Ingredients

  • 1 1/4 cups all-purpose flour

  • 1 cup fine cornmeal

  • 2 1/2 teaspoons baking powder

  • 2 teaspoons kosher salt

  • 1 teaspoon baking soda

  • Fresh cracked black pepper, to taste

Wet Ingredients

  • 2 whole large eggs

  • 1 egg yolk

  • 1 cup creamed corn

  • 2/3 cup whole milk

  • 1/2 cup sour cream

  • 1/2 cup unsalted butter, melted and cooled

  • 1/3 cup honey

Mix-ins

  • 1 cup grated cheddar

  • 1-2 jalapeños, seeded and chopped

Send list of ingredients to myself

Method

Cheesy Jalapeño Cornbread 5 Steps

  • Step 1

    Preheat the oven to 400°F and spray a 12 piece muffin pan well with canola spray, set aside.

  • Step 2

    In a large mixing bowl, combine all of the dry ingredients: all-purpose flour, fine cornmealbaking powderkosher salt, baking soda and fresh cracked black pepper. Whisk until even.

  • Step 3

    In a medium bowl whisk the eggs and egg yolk, then add in the creamed corn, whole milk, sour cream, melted and cooled butter as well as honey. Whisk until even.

  • Step 4

    Make a well in the middle of the dry ingredients bowl and add in the wet ingredients, mix until smooth, then fold in the grated cheddar and chopped jalapeños.

  • Step 5

    Divide evenly among the pre-greased muffin tin and bake in the preheated oven for 20-22 minutes or until a toothpick inserted into the centre comes out clean. Remove from the oven and allow to cool another 5-7 minutes in the pan before removing. Serve immediately while still warm.

Tags:

Toronto Recipes

Best Cornbread Recipes

Cheesy Jalapeño Cornbread