Jalapeno Cheddar Cornbread

This Jalapeno Cheddar Cornbread is moist and buttery, cheesy with amount of jalapeno peppers.

Ingredients:

• 1 cup Self Rising Flour

• 1 cup Cornmeal

• 2 tbsp. Granulated Sugar

• 3/4 cup Sour Cream

• 1/2 cup Buttermilk

• 4 tbsp. Butter, softened

• 2 Eggs

•1 cup Shredded Cheddar Cheese

• 2 Jalapeno Peppers, remove seeds, stem and sliced

Instructions:

  1. Preheat oven to 350 degrees and grease a cast iron skillet with cooking spray.
  2. In a large mixing bowl, add in flour, cornmeal, sugar, butter and sour cream, buttermilk, mix well.
  3. Add in the jalapeno peppers and cheese, stir well until combined.
  4. Pour the batter into greased cast iron skillet and bake for 20 minutes until light golden brown.

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