Nothing pleases me more than finding a fresh reason to gather everyone around the table, and Cheesy Jalapeño Cornbread provides one. This is the kind of centerpiece that makes dinner feel complete without needing a crowded menu. There is something comforting about letting the oven take over while the table comes together.
Ingredients
- 1 cup yellow corn meal
- 1 cup all purpose flour
- 1 tbs baking powder
- 1/2 tsp salt
- 1/2 cup whole milk + 2-3 tbs
- 2 eggs lightly beaten
- 3 tablespoons avocado oil (substitute vegetable oil)
- 1 cup Oaxaca cheese shredded (substitute with cheddar)
- 1 cup whole corn kernel
- 1 whole jalapeño seeded and chopped
Instructions
- Preheat oven to 375 F.
- In a large bowl mix your dry ingredients (corn meal, flour, 1/2 teaspoon of salt, 1 tablespoon of baking powder).
- In another bowl beat the eggs lightly with the oil and milk don’t forget the extra tablespoons of milk depending on your dry ingredients.
- Add the wet ingredients to the dry ingredients (I forgot to mix the wet with the dry before adding everything else, but it worked out😉) then add the cheese, corn and jalapeño mix well you might need to use your hand.
- Spray an 8×8 baking dish with a baking spray and pat any excess oil with a paper towel.
- Add the cornbread batter to the baking dish and press down the top with a wet hand.
- Bake for 20 minutes and then under the broiler just to get golden.
- Take out and immediately rub the top with 2 tbs of salted butter or you can brush with melted butter.
- Enjoy with extra butter and a drizzle of honey.
- 🌽🌽🌽🌽🌽🌽🌽🌽🌽🌽🌽🌽🌽🌽🌽.