Jalapeño Popper Cornbread
Ingredients:
1 cup cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1/4 cup vegetable oil
2 large eggs
1 cup shredded cheddar cheese
1/2 cup diced jalapeños (fresh or pickled)
1/4 cup cream cheese, softened
Directions:
Preheat your oven to 400°F (200°C) and grease a 9-inch square baking dish or cast-iron skillet.
In a large bowl, combine cornmeal, flour, baking powder, and salt.
In another bowl, whisk together buttermilk, vegetable oil, and eggs until well blended.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Fold in the shredded cheddar cheese, diced jalapeños, and softened cream cheese, mixing until evenly distributed.
Pour the batter into the prepared baking dish or skillet, smoothing the top with a spatula.
Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow to cool for a few minutes before slicing and serving warm.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 210 kcal | Servings: 9 servings
