Jalapeño Cheddar Cornbread

Ingredients

• 3 jalapeños (diced, seeds removed)
• 8 oz cheddar cheese (freshly shredded)
• 0.5 cup unsalted butter (1 stick, melted)
• 0.5 cup sugar
• 3 eggs
• 1 can jalapeño evaporated milk (12 oz can)
• 1 cup vegetable oil
• 1 cup cornmeal
• 1 cup all-purpose flour (transcript says teaspoon but visual/context implies cup for cornbread ratio)
• 1.5 tbsp baking powder
• 1 tsp salt
• butter (for topping after baking)

Steps

1. 1

   Dice 3 jalapeños, removing all the seeds first.

2. 2

   Shred 8 ounces of cheddar cheese and set aside.

3. 3

   In a large mixing bowl, combine 1 stick (1/2 cup) of melted butter, 1/2 cup of sugar, and 3 eggs. Whisk until well incorporated.

4. 4

   While whisking, slowly pour in one can of jalapeño evaporated milk.

5. 5

   Add 1 cup of vegetable oil and 1 cup of cornmeal to the wet mixture.

6. 6

   Add 1 cup of flour (noted as teaspoon in audio but corrected for recipe logic), 1.5 tablespoons of baking powder, and 1 teaspoon of salt. Mix until just combined.

7. 7

   Add the diced jalapeños and shredded cheddar cheese to the batter. Fold them in gently until evenly distributed.

8. 8

   Pour the batter into a greased baking dish.

9. 9

   Bake in a preheated oven at 350°F (175°C) for approximately 45 minutes.

10. 10

    Remove from the oven and let cool slightly. Spread additional butter over the top while warm before serving.

Notes

The author uses a specific 'Jalapeño Evaporated Milk' brand (Tini's own line). If unavailable, you can substitute with regular evaporated milk and add extra minced jalapeños or a dash of hot sauce. Note: The transcript mentions a 'teaspoon of flour', but based on standard cornbread ratios and the visual volume in the video, it is clearly 1 cup of flour.

Nutrition per serving

• main
• side dish
• cornbread
• spicy
• baked
• comfort food