Cheesy Jalapeño Cornbread Tasty and Simple Recipe

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup whole milk
• 1 third cup vegetable oil
• 2 large eggs
• 1 cup shredded cheddar cheese
• 1 fourth cup pickled jalapeños, diced
• 1 tablespoon honey (optional)
• 1 bunch fresh cilantro, for garnish (optional)

Instructions

1. Preheat your oven to 400°F (200°C). Grease a 9-inch square baking dish or cast-iron skillet with cooking spray or a bit of oil.
2. In a large mixing bowl, whisk together the cornmeal, flour, baking powder, and salt until well combined.
3. In another bowl, combine the milk, vegetable oil, and eggs. If you’re using honey for a slight sweetness, whisk it in here.
4. Pour the wet ingredients into the dry ingredients. Stir until just combined; it’s fine if there are a few lumps.
5. Gently fold in the shredded cheddar cheese and diced jalapeños until evenly distributed.
6. Pour the batter into the prepared baking dish or skillet, spreading it out evenly.
7. Bake for 20-25 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
8. Let the cornbread cool slightly in the pan before slicing.