Ingredients
- 2 cups of White Lily cornmeal
- 2 jalapeño peppers
- 1/3 cup of shredded sharp cheddar cheese
- 1/2 cup of shredded pepper jack cheese
- 1 1/2 cups of buttermilk (or regular whole milk, whichever is your preference)
- 1/2 tbsp of salted butter
- 1 egg
Directions
Start by preheating your oven to 400 degrees. In a medium casserole dish, put your butter in the pan and place it in the oven. Allow your butter to melt and get hot in this time. You want a really buttery flavor to this – trust me .) In a medium mixing bowl, add in your milk, egg, and cornmeal and mix well. Dice your peppers really well and place them in the mixing bowl.
Add in your cheeses, and mix really well with a whisk. You want to make sure that there are no clumps of cornmeal in your mixture. Once your oven has completely preheated, pour your cornbread mix into your casserole dish. Cook for 30 to 45 minutes, until completely golden brown. Allow to cool completely before serving.
Enjoy with some yummy, warm potato, taco, or any type of soup. Good with chili too!
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Jalapeño Cheddar Mexican Cornbread
Ingredients
Method
- Preheat oven to 400 degrees.
- Put butter in a medium casserole dish; heat in the oven until melted and hot.
- Mix milk, egg, and cornmeal well in a medium bowl.
- Finely dice peppers; add to the bowl.
- Immediately wash your hands after adding peppers.
- Add cheeses; whisk thoroughly until no cornmeal clumps remain.
- Once the oven is preheated, pour batter into the casserole dish.
- Cook for 30 to 45 minutes until completely golden brown.
- Cool completely before serving.