Cheese Stuffed Jalapeno Cornbread
Welcome in the cooler weather with a batch of this Cheese Stuffed Jalapeno Cornbread!
Servings: 8 servings
Calories: 317kcal
Ingredients
- 1 cup buttermilk
- 2 Tbsp vegetable oil
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 eggs lightly beaten
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 2 jalapenos ribbed and seeded, diced
- 1 jalapeno ribbed and seeded, sliced
- 3 Tbsp unsalted butter divided
- 6 oz. pepperjack cheese cut into ½” cubes
Instructions
- Using a medium bowl, add buttermilk, oil, cornmeal, and flour; stir until well combined. Let sit for 15-20 minutes.
- Meanwhile, preheat oven to 425°F with 9-10” cast iron pan in the oven.
- Once the cornmeal mixture has rested, add eggs, baking powder, baking soda, salt, diced jalapenos, and 2 Tbsp of melted butter. Stir until well combined.
- Carefully remove the cast iron pan from the oven and grease the bottom and sides with remaining 1 Tbsp of butter.
- Reduce oven temperature to 375°F.
- Pour half of batter into skillet. Sprinkle cubed pepperjack cheese on top of batter. Pour remaining batter on top of cheese. Lay sliced jalapenos on top.
- Bake at 375°F for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool for 5 minutes before slicing.
Nutrition
Calories: 317kcal | Carbohydrates: 29g | Protein: 11g | Fat: 18g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 523mg | Potassium: 269mg | Fiber: 2g | Sugar: 2g | Vitamin A: 460IU | Vitamin C: 6mg | Calcium: 248mg | Iron: 2mg
