This Spicy Jalapeno Cheddar Cornbread is no joke. My boyfriend likes everything hot and I made the mistake of letting him go to the store for groceries. Well he came back with 12 jalapenos for this recipe and insisted upon making it with all 12. I made this cornbread with the intent to make cornbread stuffing for Thanksgiving so I put 6 jalapenos in this recipe and 6 more into the actual stuffing. Needless to say it was hot and delicious. Perfect for jalapeno cheddar cornbread stuffing or for a bowl of chili on a cold winter day.
2 cups Yellow Corn Meal
2 cups All-Purpose Flour
1/2 cup Sugar
2 tablespoons Baking Powder
1 tablespoon Salt
2 cups Milk
2/3 cups Vegetable Oil
2 whole Eggs, lightly beaten
2 cups Sharp Cheddar Cheese
6 whole Jalapenos, seeded and diced
Butter, for greasing
Preheat your oven to 400 degrees F.
Grease a 13 x 9 inch baking pan with softened butter. In a bowl combine corn meal, flour, sugar, baking powder and salt. In a separate bowl combine milk, oil, eggs, cheese and jalapenos.
Add the liquid mixture to the dry mixture. Stir until just combined.
Pour batter into prepared pan. Bake for 25 minutes or until a toothpick comes out clean after inserted in the middle.