Fold in jalapeño, onion, ¼ cup cheddar cheese, corn and garlic. This jalapeño cornbread offers flavor, great texture, and just the right amount of heat. This recipe calls for canned or fresh jalapeño peppers, but other kinds of peppers can be substituted. If you don't like sweet cornbread, cut back on the sugar in this recipe. Bake for 20 minutes or until center of corn bread is solid. Top with remaining ¼ cup cheddar cheese and cook for an additional 5 … Allow batter to sit for 6 minutes before pouring into prepared 8x8-inch baking dish.



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