A flavorful twist on classic cornbread, featuring jalapeños and cheddar cheese for a spicy, cheesy delight.
Preheat your oven to 400°F (200°C) and grease a 9x9 baking dish.
Greasing the dish ensures the cornbread doesn't stick and makes cleanup easier.
In a large mixing bowl, combine the cornmeal, flour, baking powder, salt, and sugar.
Mixing the dry ingredients thoroughly ensures even distribution of leavening agents.
In a medium mixing bowl, whisk together the eggs, milk, and vegetable oil.
Whisking the wet ingredients well helps to create a smooth batter.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter will be lumpy.
Avoid overmixing to keep the cornbread tender.
Fold in the jalapeños and cheddar cheese until evenly distributed.
Ensure the jalapeños and cheese are evenly spread for consistent flavor.
Pour the batter into the prepared baking dish and spread it out evenly.
Leveling the batter ensures even baking.
Bake in the preheated oven for 40-45 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Check the cornbread a few minutes before the end of the baking time to avoid overbaking.
Let the cornbread cool slightly before serving. Enjoy warm or at room temperature.
Serving the cornbread warm enhances its flavor and texture.
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