Super Simple Jalapeño Cheddar Cornbread

This is my go to cornbread recipe. Ever since I discovered this cornbread, I have never made store bought cornbread mix ever again! This recipe was just too easy and too delicious to make it any other way. It is always light, moist and bakes up perfectly. This time I decided to add some fresh jalapeño and Tillamook sharp cheddar to the mix. This took the cornbread to the next level!!!! I de-seeded the jalapeño so it wasn't spicy and it gave the cornbread a nice flavor, plus cheddar makes everything better, right?!?! So here is how you can make this super simple cornbread recipe from scratch.

You will need:

- 1 cup corn meal

- 1 cup AP Flour

- 1 tsp salt

- 2 eggs

- 1/2 cup vegetable oil

- 2 tsp baking powder

- 2 Tbsp Sugar

- 1 cup milk

- 1 jalapeno de-seeded, de-veined and chopped (if you want your cornbread to be spicy, then leave some of the seeds and veins)

- 1 cup shredded cheddar cheese

*This recipe makes 9 good size pieces of cornbread. Don't need that much? The recipe is easily halved and you can use a smaller glass dish and bake it for about 20-25 minutes. Just keep your eye on the oven because some oven's temperatures and times vary. 

Preheat Oven to 400 degrees Fahrenheit 

Begin by combining all of the dry ingredients (corn meal, flour, salt, sugar, powder) into one bowl and the wet (eggs, oil, milk)  ingredients into a separate bowl. Stir each until combined and then add the wet mixture to the dry ingredients. Stir together until there aren't any more dry spots. Then you will want to add the chopped jalapeño and shredded cheddar.  Stir to combine. 

Poor the mixture into a greased 8"x8"glass pan. I greased my pan with a little butter, but you can use cooking spray, coconut oil or whatever you normally use. 

                                 Bake in the oven for about 30-35 minutes or until golden brown. 
                You can also give it the toothpick test to make sure it is cooked all the way through. 
               Just stick a toothpick in the center and if it comes out clean then the cornbread is ready. 

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Now all thats left is to let the cornbread cool for about 10-15 minutes, slice and enjoy!

Peace.Love.Lauryn