Jalapeno Cheddar Cornbread Recipe
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
This is a medium spicy cornbread that most folks love! The recipe makes about 4-6 servings.
1 Bag Altman Farm And Mill Cornbread Mix
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
Pre heat oven to 375 and put the skillet in while you are preparing the rest of the recipe
Melt 2 Tablespoons of butter and allow to cool for a couple minutes
Empty Altman Farm and Mill Cornbread Mix into mixing bowl
Add the milk, butter and egg into the mixing bowl and whisk until uniformly mixed
Add the jalapenos and cheese and fold in with a silicone spatula or spoon
Let the batter rest for 5 minutes
Remove the skillet from the oven and coat with butter or cooking spray
Pour in all the batter and spread evenly through the skillet
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.
Slice and enjoy with some honey butter
You can add more jalapenos if you want. I like spicy food so i usually do a half cup instead of a third.