The taste of cornbread is truly something special. Originally from the south, cornbread has always been a popular dish in the States and can be served as a warm meal or take a coveted spot on the breakfast table. Cornbread looks a bit like cake and tastes like heaven, and you can certainly spice things up if you like some variety.
In this recipe, we’ll take a look at how to make an incredibly tasty cornbread with cheddar cheese and jalapeños. It’s also very inexpensive and you’ll only need half an hour in total to cook it. Sounds good? Then let’s take a look at the ingredients next. The following measurements are calculated for eight servings.
What you’ll need
- 5 cups of shredded cheddar [$1.50]
- 1 cup of grape tomatoes [$1.25]
- 1 cup of cornmeal [$0.20]
- 1 cup of flour (all-purpose) [$0.15]
- 1 cup of milk [$0.35]
- 2 jalapeños [$0.50]
- 1 egg [$0.25]
- 2 tbsp. of sugar [$0.10]
- 4 tbsp. of baking powder [$0.20]
- ¼ cup of cooking oil [$0.20]
The total cost per serving is just a little under $0.59 and proves that tasty doesn’t have to equal expensive. You’ll need about ten minutes of preparation time and the cornbread needs to bake for 18 to 20 minutes, which makes for a total time of just under half an hour.
Cooking instructions
- First, preheat your oven to 425 degrees. If you didn’t get a bag of pre-shredded cheddar cheese, you can always shred a block of cheddar yourself. Cut open one of the jalapeños and remove all the seeds, and then slice them into smaller pieces of about a quarter inch. For some variety, we’ll slice the second jalapeño into circles including the seeds. Also, slice the grape tomatoes in halves.
- Gather the cornmeal, flour, sugar, baking powder and salt and stir well into a large bowl.
- Use another bowl to mix the milk, egg and cooking oil.
- Grab the two bowls you’ve just prepared and pour them together. Stir well until you can’t see any more flour at the bottom, but be careful not to stir too much. You’ll want a lumpy batter that isn’t extremely fluid.
- Add a single cup of the cheese to the mix along with the jalapeño that you diced into smaller pieces. Gently stir and look for a casserole, a pie plate or a cast-iron skillet to pour the mixture into. Use some butter at the bottom or a non-stick spray to make sure cornbread won’t be stuck after it’s done baking. You can sprinkle the rest of the ingredients right on the top of the mixture to your liking.
- It’s time to put the casserole into the oven, and let it bake for 18 to 20 minutes depending on your taste. You’ll know when it’s ready if the cheddar cheese you sprinkled on top has a distinct gold-brown color. Let it cool off for a bit and enjoy!
Please SHARE this with your friends and family.
