Jalapeño Cheddar Cornbread
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.
Servings: 8 people
Ingredients
- 1 bag Bob's Red Mill Cornbread mix
- 1 stick melted butter
- 1 1/2 cups of milk
- 2 eggs
- 1 cup of shredded cheddar cheese
- 12 picked jalapeño slices and juices
Instructions
- First, mix the gluten free cornbread mix with the melted butter, milk and eggs. Combine well.
- Set the oven to 375 degrees.
- Then add in the cheddar cheese.
- 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.