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Jalapeno Cheddar Cornbread Recipe

by Will Altman

Our Jalapeno Cheddar Cornbread recipe is a great go-to recipe for just about any time. It's quick and easy and universally beloved. Try it with soups or chili or by itself with some butter.

Jalapeno Cheddar Cornbread

Will Altman

Servings

4-6

Prep Time

15 minutes

Cook Time

20 minutes

Cuisine

Southern American

Category

Easy Recipe

This is a medium spicy cornbread that most folks love! The recipe makes about 4-6 servings. 

Jalapeno Cheddar Cornbread Recipe

Ingredients

  • 1 Bag Altman Farm And Mill Cornbread Mix
  • 1 egg
  • ½ cup milk
  • 2 tablespoons butter (melted and cooled)
  • ⅓ cup pickled diced jalapenos (drained) OR the same amount of seeded fresh diced jalapenos
  • 1 heaping cup of shredded cheddar cheese
  • Enough butter, bacon grease or cooking spray to coat bottom of 9 inch skillet or similar size dish

Directions

  1. Pre heat oven to 375 and put the skillet in while you are preparing the rest of the recipe

  2. Melt 2 Tablespoons of butter and allow to cool for a couple minutes

  3. Empty Altman Farm and Mill Cornbread Mix into mixing bowl

  4. Add the milk, butter and egg into the mixing bowl and whisk until uniformly mixed

  5. Add the jalapenos and cheese and fold in with a silicone spatula or spoon

  6. Let the batter rest for 5 minutes

  7. Remove the skillet from the oven and coat with butter or cooking spray

  8. Pour in all the batter and spread evenly through the skillet

  9. Place the skillet in the oven and bake at 375 degrees for 18-20 minutes or until a toothpick inserted in the middle comes out clean.

  10. Slice and enjoy with some honey butter
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