Jalapeño Cheddar Cornbread

Jalapeño Cheddar Cornbread

Prep Time Prep: PT10M Cook Time Cook: PT18M Total Time Total: PT28M

Yield: 8

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Fresh jalapeño, cheddar cheese, and fresh grape tomatoes are baked right into this Jalapeño Cornbread making it just the right amount of extraordinary.

  • 2 jalapeños ($0.36)
  • 1.5 cups cheddar, shredded ($1.31)
  • 1 cup grape tomatoes ($1.25)
  • 1 cup cornmeal ($0.21)
  • 1 cup all-purpose flour ($0.15)
  • 2 Tbsp sugar ($0.10)
  • 4 tsp baking powder ($0.24)
  • 1/2 tsp salt ($0.02)
  • 1 cup milk ($0.31)
  • 1 large egg ($0.27)
  • 1/4 cup cooking oil ($0.16)
  1. Preheat the oven to 425ºF. Shred the cheddar cheese, if not purchased pre-shredded. Slice one of the jalapeños length-wise, scrape out the seeds, then dice into 1/4-inch pieces. Slice the second jalapeño into rounds, leaving the seeds intact. Slice the grape tomatoes in half.
  2. Add the cornmeal, flour, sugar, baking powder, and salt to a large bowl. Stir until they are well combined.
  3. In a separate bowl, whisk together the milk, egg, and cooking oil.
  4. Pour the liquid ingredients into the bowl of dry ingredients and stir just until a lumpy batter forms and no more dry flour remains on the bottom of the bowl. Do not over stir.
  5. Add 1 cup of the cheddar cheese and the diced jalapeños to the batter and gently fold until they are incorporated. Prepare a 8x8" casserole dish, a 9" pie plate, or a 10" cast-iron skillet by coating with non-stick spray or a smear of butter. Pour the batter into the dish. Sprinkle the tomato halves, the sliced jalapeño, and the remaining shredded cheddar over the top. 
  6. Bake the cornbread for 18-20 minutes in the preheated oven, or until the center is puffed up and the cheese on top is deep golden brown. Let cool for about 5 minutes, then slice into 8 pieces and serve. 

Ingredients

  • 2 jalapeños ($0.36)
  • 1.5 cups cheddar, shredded ($1.31)
  • 1 cup grape tomatoes ($1.25)
  • 1 cup cornmeal ($0.21)
  • 1 cup all-purpose flour ($0.15)
  • 2 Tbsp sugar ($0.10)
  • 4 tsp baking powder ($0.24)
  • 1/2 tsp salt ($0.02)
  • 1 cup milk ($0.31)
  • 1 large egg ($0.27)
  • 1/4 cup cooking oil ($0.16)

Instructions

  1. Preheat the oven to 425ºF. Shred the cheddar cheese, if not purchased pre-shredded. Slice one of the jalapeños length-wise, scrape out the seeds, then dice into 1/4-inch pieces. Slice the second jalapeño into rounds, leaving the seeds intact. Slice the grape tomatoes in half.
  2. Add the cornmeal, flour, sugar, baking powder, and salt to a large bowl. Stir until they are well combined.
  3. In a separate bowl, whisk together the milk, egg, and cooking oil.
  4. Pour the liquid ingredients into the bowl of dry ingredients and stir just until a lumpy batter forms and no more dry flour remains on the bottom of the bowl. Do not over stir.
  5. Add 1 cup of the cheddar cheese and the diced jalapeños to the batter and gently fold until they are incorporated. Prepare a 8x8" casserole dish, a 9" pie plate, or a 10" cast-iron skillet by coating with non-stick spray or a smear of butter. Pour the batter into the dish. Sprinkle the tomato halves, the sliced jalapeño, and the remaining shredded cheddar over the top. 
  6. Bake the cornbread for 18-20 minutes in the preheated oven, or until the center is puffed up and the cheese on top is deep golden brown. Let cool for about 5 minutes, then slice into 8 pieces and serve.