When soups or chili are served, cornbread is a wonderful side. Plain, with butter & honey is delicious, but a spicy, tangy & creamy cornbread is amazing – this Jalapeno Cheddar Cornbread is an excellent choice.
1 1/2 cup cornmeal
2 1/2 cup milk (I used almond)
2 cups flour
1 tablespoon baking powder
2 teaspoon salt
1/2 cup oil
1 jalapeno, seeded & finely diced
1 can cream corn (I know Green Giant & Del Monte both are safe)
1 cup cheddar shreds (I combined Daiya & Follow Your Heart)
Preheat oven to 400°F.
Combine cornmeal & milk; set aside for 5 minutes.
Whisk again & add eggs, oil, cream corn & jalapenos; set aside.
In a separate bowl, whisk flour, baking powder, salt and cheddar shreds.
Combine dry with wet & whisk until well combined.
Pour into 9 inch x 13 inch baking pan & bake 35-40 minutes or until knife, inserted in center, comes out clean.
Slide knife around edges of pan to separate cornbread. Set aside to cool.
What do you like on or with your cornbread? Comment & let me know.