Ingredients
Scale
Dry Ingredients:
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 tablespoons sugar
Wet Ingredients:
- 1 cup milk
- 2 large eggs
- 1/2 cup melted butter
Add-ins:
- 1 cup shredded cheddar cheese
- 1–2 diced jalapeños (adjust for spice level)
- Optional: 1 cup corn kernels or diced bell peppers
Instructions
- Preheat the Oven: Preheat your oven to 400°F (204°C). Grease an 8×8-inch baking dish with butter or non-stick spray.
- Mix the Dry Ingredients: In a large mixing bowl, combine the flour, cornmeal, baking powder, salt, and sugar. Stir well to blend evenly.
- Combine the Wet Ingredients: In a separate bowl, whisk together the milk, eggs, and melted butter until smooth.
- Bring It All Together: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix.
- Fold in Add-ins: Gently fold in the shredded cheddar cheese, diced jalapeños, and optional add-ins like corn kernels or bell peppers.
- Bake: Pour the batter into the prepared baking dish. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the cornbread to cool for 5-10 minutes before slicing. Serve warm with butter or alongside your favorite chili or stew.
Notes
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: ~250 kcal per serving | Servings: 8
