12 Bones Smokehouse Cheddar Jalapeño Cornbread Recipe
12 Bones Smokehouse's Cheddar Jalapeño Cornbread combines smoky flavors with sharp cheddar and spicy jalapeños for a savory Southern twist on a classic favorite. Make our 12 Bones Smokehouse Cheddar Jalapeño Cornbread Recipe at home. With our Secret Restaurant Recipe your Cheddar Jalapeño Cornbread will taste just like 12 Bones Smokehouse.
Ingredients
- 1/2 cup Vegetable Oil + 2 tablespoons
- 1 1/2 cups plain Cornmeal + 1/4 cup
- 1 tablespoon Baking Powder
- 1 teaspoon Kosher Salt
- 3 tablespoons Sugar
- 4 Eggs
- 1 cup Sour Cream
- 1 cup Creamed Corn
- 1 cup Extra Sharp Cheddar grated
- 1 small Onion finely diced
- 4 Jalapeños seeded and finely diced
- 1/4 cup Fresh Cilantro chopped (optional)
- 1 tablespoon Honey optional
Instructions
- Preheat oven to 425°F.
- Pour 2 tablespoons vegetable oil into a 10-inch cast iron skillet or cake pan. Use a paper towel to spread the oil evenly over the bottom and sides of the pan.
- Dust the entire pan with 1/4 cup cornmeal, discarding any excess.
- In a small bowl, whisk together 1 1/2 cups cornmeal, baking powder, salt and sugar. Set aside.
- In a medium bowl, whisk together eggs, sour cream, creamed corn, cheddar, onion and jalapeños until smooth.
- Fold dry mixture into wet mixture until fully combined.
- Pour batter into the prepared pan and smooth the top.
- Place in preheated oven and bake for 15 minutes.
- Lower the temperature to 350°F and continue baking for an additional 20 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
- Remove from oven and allow cornbread to cool for 30 minutes before slicing.
- Optional: Drizzle with honey and sprinkle cilantro before serving for a touch of sweetness and freshness.