Jalapeño Cheddar Cornbread with Miso is a moist and tender cheesy side with umami flavor. It’s a little sweet, has a hint of spicy, and goes perfectly with a cozy bowl of chili or soup.
1tablespoonjalapeñoschopped, plus more for garnish
1egg
Instructions
Heat oven to 400°F. Line an 8x8" square pan or 9" round baking pan with parchment paper or grease the pan.
In a large mixing bowl, beat egg, milk, butter, and miso paste. Add in flour, cornmeal, baking powder, baking soda, sugar, and brown sugar and use a spatula to fold in ingredients just until mixed. Fold in grated cheese and jalapeños.
1 cup cornmeal, 1 cup all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ cup butter, 1 cup milk, 1 tablespoon miso paste, 1 egg, ¼ cup brown sugar
Pour batter into baking pan and gently smooth with an offset spatula or spoon. Add additional grated cheese and place jalapeño slices if desired.
½ cup grated cheddar, 1 tablespoon jalapeños
Place in oven and bake for 20-25 minutes, or until the top of the bread is golden brown. Remove from the oven. Allow the bread to cool and slice into 9 squares.
Notes
Storage
Store the leftover cornbread in an air-tight container for up to 3 days. The air-tight container retains the cornbread's moisture. To reheat, place on a sheet pan or a baking sheet and warm at 300 degrees Fahrenheit for 8 minutes or until warmed.
Top Tips
Be sure to fluff the flour before you measure it so you don't use too much.
Do not overmix the cornbread or it could get dense.