Jalapeño cheddar cornbread is a cheesy and spicy way to jazz up cornbread. It gives it a bit of zip, which is awesome. I love traditional cornbread, yet this version is a nice little change. Plus, it makes it a delicious option for brunch. Let’s bake up.
Oh, and don’t let me forget to tell you that it’s gluten free. So good – and you can even make it into muffins. Add spice or any different cheeses and you’ll be all set. Okay – now, let’s bake up.
- Bob’s Red Mill Cornbread Mix
- stick of melted butter
- 1 1/2 cups of milk
- 2 eggs
- 1 cup of shredded cheddar cheese
- 12 picked jalapeño slices and juices
First, mix the gluten free cornbread mix with the melted butter, milk and eggs. Combine well. Then add in the cheddar cheese. Set the oven to 375 degrees. Mix in a bit of the jalapeño pickling juices. About a tablespoon.
Next, butter the baking dish and fill with the cornbread mix. Butter works best, but if you don’t have any left, feel free to spray with cooking spray.
Then, bake for 20-30 minutes. Since I’m using a smaller pan than a 9×9, it takes about 28-35 minutes for my cornbread to cook. Keep an eye on your cornbread and when a toothpick comes out clean, it’s done. Then, just make a note of how long it took so you’re not checking every 5 minutes the next time you bake it.
Done! Time to eat up and enjoy this jalapeño cheddar cornbread.
There you have it – a spicy pick-me-up on this classic gluten free cornbread recipe. Adding a bit of cheddar cheese makes it rich and flavourful.
Hope you’re having a great Saturday and enjoying the nice bright spring weather. It’s a beautiful sunny day here – time to get out and get some yard work done. See you again soon.