"To dip or not to dip? That is the question, however you eat your chili & cornbread, you’re going to love this recipe!"
Jalapeño Cornbread
4
- ★★
- ★★
- ★★
- ★★
- ★★
A Note from Feedfeed
Jump to Section
- Recipe Card
Prep time 8mins
Cook time 30mins
Serves or Makes: 8
Recipe Card
ingredients
- 1 cup fine cornmeal
- 1 cup all-purpose flour
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 1 tablespoon olive oil
- 3/4 cups Greek yogurt, at room temperature
- 1/2 cup almond milk, at room temperature
- 5 tablespoons unsalted butter, melted and cooled
- 1/2 cup sliced fresh jalapeños
- 1/2 cup shredded cheddar cheese
Method
Step 1
Preheat oven to 400 degrees F. Spray a 9-inch loaf pan with non-stick cooking spray.
Step 2
In a small bowl, whisk together cornmeal, flour, baking soda, and salt. In a separate, large bowl combine olive oil, yogurt, almond milk, and melted butter.
Step 3
Add dry mixture to wet ingredients & mix until well combined.
Step 4
Pour batter into prepared loaf pan. Top with sliced jalapeños & grated cheddar cheese. Place in oven for 25-30 minutes or until the edges are golden brown. Let cool 10-15 minutes before serving.