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Edit AI
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Thursday 05 November 2026 18:36:54 GMT
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yolita5957
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2026-11-08 00:02:46
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Remember how much you guys loved my traditional cornbread recipe? This Jalapeño Cheddar Cornbread is completely different—it’s thick, incredibly moist, loaded with sweet corn, sharp cheese, and a kick of fresh jalapeño and onion. Because it packs cream-style corn, whole kernel corn, cheese, and veggies right into the batter, it is heavy, hearty, and so filling you could practically eat it as a main meal.  Plus, baking it in a preheated cast iron skillet gives it that ultimate crispy, golden crust on the outside while keeping the inside melt-in-your-mouth tender.  Ingredients:  1 & 3/4 cups self-rising cornmeal  3 eggs  3/4 cup vegetable oil  1/2 cup milk  1 cup shredded cheese  1 can whole kernel corn, drained  1 can cream-style corn  1 onion, finely chopped  2 to 3 jalapeños, finely chopped  Instructions:  1. Lightly oil a cast iron skillet. Place the oiled skillet into your oven and preheat to 400°F.  2. Mix all of the ingredients together in a bowl.  3. Carefully remove the smoking-hot skillet from the oven and pour your cornbread batter straight into it (listen to that sizzle!).  4. Bake for 35–40 minutes until golden brown and cooked through.  Drop a 🌶️ in the comments if you’re ready to try this upgrade, and let me know: do you like your cornbread spicy or sweet?
Remember how much you guys loved my traditional cornbread recipe? This Jalapeño Cheddar Cornbread is completely different—it’s thick, incredibly moist, loaded with sweet corn, sharp cheese, and a kick of fresh jalapeño and onion. Because it packs cream-style corn, whole kernel corn, cheese, and veggies right into the batter, it is heavy, hearty, and so filling you could practically eat it as a main meal.  Plus, baking it in a preheated cast iron skillet gives it that ultimate crispy, golden crust on the outside while keeping the inside melt-in-your-mouth tender.  Ingredients:  1 & 3/4 cups self-rising cornmeal  3 eggs  3/4 cup vegetable oil  1/2 cup milk  1 cup shredded cheese  1 can whole kernel corn, drained  1 can cream-style corn  1 onion, finely chopped  2 to 3 jalapeños, finely chopped  Instructions:  1. Lightly oil a cast iron skillet. Place the oiled skillet into your oven and preheat to 400°F.  2. Mix all of the ingredients together in a bowl.  3. Carefully remove the smoking-hot skillet from the oven and pour your cornbread batter straight into it (listen to that sizzle!).  4. Bake for 35–40 minutes until golden brown and cooked through.  Drop a 🌶️ in the comments if you’re ready to try this upgrade, and let me know: do you like your cornbread spicy or sweet?

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