A bit spicy, a whole lot cheesy, you’re going to love our Jalapeno Cheddar Cornbread made with Duke’s Mayonnaise. Adapted from a recipe by Duke’s.
1–1/2 cups Yellow Cornmeal
1–1/2 cups Self Rising Flour
1/3 cup Granulated Sugar
1 cup Duke’s Mayonnaise
1–3/4 cups Buttermilk
2 cups Cheddar Cheese, shredded and divided
1/2 cup Jalapenos, diced ( about 3 medium)
1 Tablespoon Shortening
Preheat oven to 425F degrees.
Place a 10 inch cast iron skillet in oven while you make the batter.
Use gloves to prepare the peppers. Set aside.
Grate the cheese. Set aside.
Place the cornmeal in a large mixing bowl.
Add the flour.
Add the sugar. Whisk dry ingredients together and set bowl aside.
Place the buttermilk in a medium sized mixing bowl.
Add the mayonnaise.
Whisk the buttermilk and mayonnaise together.
Add the wet mixture to the dry mixture, stir to combine.
Add ONE cup of the cheddar cheese.
Add the diced Jalapenos.
Fold ingredients together until fully combined.
Carefully remove the hot skillet from the oven.
Add the shortening. Swirl shortening in pan until melted.
Pour batter into the skillet.
Sprinkle the remaining cup of cheese on top of the batter.
Bake for 30-40 minutes or until a toothpick inserted in the middle comes out clean.
Remove skillet from oven when bread is done. Set pan on wire rack to slightly cool.
This recipe is adapted from one provided by Duke’s Mayonnaise.
Keywords: jalapeno, cheddar, cornbread, Duke's mayonnaise, self-rising flour,