Jalapeño Cheddar Cornbread

Regular cornbread can get boring after a while, which is why I added an extra kick this year to jazz things up! Jalapeño Cheddar Cornbread, spicyness from the jalapeño and some sweetness from the corn, the perfect combination for this Thanksgiving dish!

My husband loves cornbread especially during Thanksgiving. It’s his favorite! For as long as we have been together, he always asks if there is cornbread. It has to be there!  But, I do have to say, as good as it is, its fun to change things up. With some jalapeños, cheddar, and onions, the cornbread comes to life. Also, the best part is that it’s so simple to make! You just have to add the ingredients into the batter and mix!

If you are avid Trader Joe’s shopper like me, you know how amazing they are with seasonal goods. They find ways to make life so much easier when it comes to cooking. With that said, their cornbread mix is so tasty! With bits of sweet corn kernels in the mix, every bite will leave you wanting more. The best part is that, everything is in the mix. You just have to add the oil, egg and milk! So, I included two ways to make this recipe! One recipe is for those who just have regular cornmeal and the second one is for those who just want the easy route and use Trader Joe’s Cornbread Mix! 🙂

Enjoy! Happy Thanksgiving!

Jalapeño Cheddar Cornbread

1 Tbsp Vegetable Oil
1 Jalapeno, diced
1 Medium Onion, diced
½ Tsp Kosher Salt
1 Cup All Purpose Flour
1 Cup Yellow Cornmeal

2 Tbsp Sugar
1 Tbsp Baking Powder
1 Tsp Salt
1 Cup Milk
1/3 Cup Vegetable Oil
1 Large Egg, whisked
1 Cup Cheddar Cheese, shredded

1. Preheat oven to 400 F.
2. Heat 1 tbsp of oil in a sauté pan over medium heat and sauté the jalapeno, onions, and salt for 5 minutes.
3. In a mixing bowl, combine the flour, cornmeal, sugar, baking powder, and salt.
4. In a separate bowl, whisk the milk, oil and egg.
5. Slowly add the dry ingredients into the wet until combined.
6. Mix in the onion mixture and shredded cheddar until incorporated.
7. Pour batter into a greased 8×8 dish and bake for 25-30 minutes or until a toothpick tester comes out clean.
8. Serve.

Make life easier, use Trader Joe’s Cornbread Mix:

1 Tbsp Vegetable Oil
1 Jalapeno, diced
1 Medium Onion, diced
½ Tsp Kosher Salt
1 Large Egg
½ Cup Vegetable Oil
¾ Cup Milk
1 Box Trader Joes Cornbread Mix
1 Cup Cheddar Cheese, shredded

1. Preheat oven to 350 F.
2. Heat 1 tbsp of oil in a sauté pan over medium heat and sauté the jalapeno, onions, and salt for 4 minutes.
3. In a mixing bowl, whisk the egg, oil and milk.
4. Slowly add  the Trader Joe’s Cornbread Mix into the wet ingredients until combined.
5. Mix in the onion mixture and shredded cheddar until incorporated.
6. Pour batter into a greased 8×8 dish and bake for 35-40 minutes or until a toothpick tester comes out clean.
7. Serve.

Chef Alina
Los Angeles, CA

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