Cheesy Jalapeno Cornbread
Cheesy Jalapeno Cornbread. Make it in a baking dish, loaf pan or muffin pan.
Servings 6
Equipment
- 8 x 8 glass baking dish or muffin pan
Ingredients
- 1¼ cups medium ground cornmeal
- 1 cup all-purpose flour
- ⅙ cup organic granulated sugar
- 2½ tsp baking powder
- 1 tsp baking soda
- 1½ tsp black pepper
- 1 tsp Kosher salt
- ⅔ cup milk
- ½ cup unsalted butter 1 stick
- ½ cup sour cream
- 2 large eggs
- 4 Tbsp fresh chives finely chopped
- 3 Tbsp fresh jalapeno pepper seeded and minced plus extra thin sliced rounds for garnish
- 2 Tbsp chiles in adobo seeded and minced
- 1½ cup sharp cheddar cheese shredded
- extra butter fo greasing the pan
- honey and whipped butter, for serving
Instructions
- Pre-heat the oven to 400°. Generously grease the bottom and sides of an 8 x 8 glass baking dish or cups of a 12-cup muffin pan.
- In a large bowl, mix dry ingredients. Cornmeal, flour, sugar, baking powder, baking soda, pepper and salt.
- In a small saucepan, melt 1/2 cup butter over low heat. Set aside to cool slightly for a few minutes. In another large bowl, whisk together the milk, sour cream, eggs. Add the melted butter and the minced chipotle chiles.
- Pour the wet ingredients into the dry ingredients, and stir until almost combined but with some lumps. Fold in the Cheddar and scallions, and stir slightly until just combined.
- Spoon the batter in 1/4-cup portions into the prepared muffin pan or pour into greased 8 x 8 glass baking dish. Top each muffin with a jalapeño slice for garnish, and bake until the tops are golden and the muffins are cooked through, about 18 minutes. If baking cornbread, allow to bake for 20 - 25 minutes, until golden brown. Let cool 5 minutes before transferring to a wire rack. Serve warm or at room temperature, with butter and honey.