Jalapeño Cheddar Cornbread
A moist, cheesy, and slightly spicy cornbread that’s naturally dairy-free optional! This easy Jalapeño Cheddar Cornbread pairs perfectly with chili, soup, or BBQ.
Equipment
- 1 Large Mixing Bowl
- measuring cups and spoons
- spatula
- square baking pan
Ingredients
Jalapeño Cheddar Cornbread Ingredients
- 1 ½ cup canned coconut milk
- ¼ cup melted butter regular or vegan
- ¼ cup cane sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup cornmeal
- 1 cup regular or gluten-free all purpose flour
- 1 cup cheddar cheese shreds regular or vegan
- ⅓ cup diced jalapeños we use the ones in a jar
Instructions
Jalapeño Cheddar Cornbread Instructions
- Preheat the oven to 350. Grease your metal baking pan or line it with parchment paper.
- In a large mixing bowl, mix together the coconut milk, melted butter, sugar, baking powder, and baking soda. Then, add your cornmeal and flour. Mix until a batter forms. Fold in the cheddar cheese and jalapeños.
- Transfer the mixture into the baking pan and bake in the oven for about 35 minutes or until the cornbread is golden brown around the edges and cooked through the center.
- Serve warm with butter and it tastes delicious with a little honey drizzled on top!
Video
Nutrition
Calories: 186kcalCarbohydrates: 18gProtein: 4gFat: 11gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 15mgSodium: 215mgPotassium: 111mgFiber: 2gSugar: 4gVitamin A: 208IUVitamin C: 1mgCalcium: 72mgIron: 1mg
Tried this recipe?Let us know how it was!