Jalapeño Cheddar Cornbread

Introduction

There’s something magical about the combination of cornbread and a little extra heat, and this Jalapeño Cheddar Cornbread hits all the right notes. The crispy edges, soft interior, and that perfect balance of spicy heat and creamy cheddar are a treat for the taste buds. The fresh jalapeños offer a mild but noticeable kick, and the cheddar melts beautifully into each bite, giving it that extra richness that elevates the flavor.

I love serving this cornbread alongside hearty chili or a rich bowl of soup. It’s the kind of dish that can transform a simple meal into something special. It also works great on its own, perhaps toasted with a pat of butter for a comforting snack. You can even serve it as a side for a barbecue or grilled meats, where the heat from the jalapeños provides a nice contrast to smoky flavors.

What’s great about this recipe is how flexible it is—feel free to play with the level of spice. If you’re not a fan of too much heat, you can remove the seeds from the jalapeños to tone it down a little, or add a bit more if you like your cornbread with a serious kick. Either way, you’ll have a flavorful, cheesy cornbread that’s sure to be a crowd-pleaser. Ready to bring the heat to your table? Let’s get baking!

Why You’ll Love This Recipe

• Perfectly Balanced: The sweetness of cornbread combined with the sharp cheddar and the spicy heat of jalapeños creates an irresistible flavor profile.
• Easy to Make: This cornbread comes together in no time with minimal effort, making it perfect for both everyday meals and special occasions.
• Crowd-Pleaser: Whether it’s for a family dinner, holiday feast, or potluck, this cornbread will be the first thing to disappear from the table.
• Customizable: Add more or less jalapeño to adjust the heat to your preference. You can even swap out the cheddar for another cheese if you prefer.

Preparation Time and Cook Time

• Total Time: 1 hour
• Preparation Time: 15 minutes
• Cook Time: 45 minutes
• Servings: 12 slices
• Calories per serving: Approximately 250 calories
• Key Nutrients: Protein: 7g, Carbohydrates: 30g, Fat: 12g, Fiber: 2g

Ingredients

Here’s what you’ll need to make this flavorful Jalapeño Cheddar Cornbread:

For the Cornbread:

• 1 1/2 cups cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2 large eggs
• 1 cup buttermilk
• 1/2 cup unsalted butter, melted
• 1 cup sharp cheddar cheese, shredded
• 2-3 fresh jalapeños, finely chopped (seeds removed for less heat)
• 1/2 cup milk

Ingredient Highlights

• Cornmeal: This is the key ingredient in cornbread, giving it its signature crumbly texture and sweet, slightly nutty flavor.
• Jalapeños: They add a wonderful heat to the cornbread without being overpowering. If you prefer less spice, you can remove the seeds before chopping them.
• Cheddar Cheese: Sharp cheddar gives this cornbread a rich, savory flavor that pairs beautifully with the sweet cornmeal and spicy jalapeños.
• Buttermilk: The tangy richness of buttermilk enhances the flavor and moisture of the cornbread, creating a soft, tender texture.

Step-by-Step Instructions

Here’s how to make this Jalapeño Cheddar Cornbread:

1. Preheat the Oven

Preheat your oven to 400°F (200°C). Grease an 8×8-inch baking dish or a similar-sized cast iron skillet for the perfect crispy edges.

2. Combine Dry Ingredients

In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.

3. Mix Wet Ingredients

In a separate bowl, whisk together the eggs, buttermilk, milk, and melted butter until smooth.

4. Combine Wet and Dry Ingredients

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix to ensure the cornbread remains light and fluffy.

5. Add Cheese and Jalapeños

Fold in the shredded cheddar cheese and finely chopped jalapeños, making sure they’re evenly distributed throughout the batter.

6. Pour and Bake

Pour the batter into the prepared baking dish or skillet, spreading it evenly with a spatula. Bake for 40-45 minutes, or until the cornbread is golden brown on top and a toothpick inserted into the center comes out clean.

7. Cool and Serve

Let the cornbread cool for about 10 minutes before slicing into squares. Serve warm with butter, honey, or your favorite chili or soup.

How to Serve

This Jalapeño Cheddar Cornbread is versatile and can be paired with many different dishes:

1. With Chili or Soup: It’s a classic side for a bowl of chili, stew, or even a hearty vegetable soup. The cheesy, spicy cornbread is perfect for dipping.
2. For Breakfast: Try it with a dollop of honey or jam for a quick and tasty breakfast. A side of eggs makes it a complete meal!
3. As a Snack: Enjoy it with a bit of butter as a savory snack or appetizer. It’s perfect for game day, parties, or just a cozy afternoon.

Additional Tips

Here are a few tips to get the best Jalapeño Cheddar Cornbread:

1. Don’t Overmix: When combining the wet and dry ingredients, mix gently to avoid tough cornbread.
2. Customize the Heat: Adjust the amount of jalapeños based on your spice preference. If you want it milder, use just one jalapeño or remove the seeds.
3. Use Fresh Jalapeños: Fresh jalapeños provide the best flavor. You can also try roasting them for an even deeper flavor.
4. Add More Cheese: Feel free to add a little extra cheese to the batter or sprinkle some on top before baking for an extra cheesy crust.

Recipe Variations

You can try a few variations of this Jalapeño Cheddar Cornbread to suit your tastes:

• Add Bacon: For a smoky flavor, add some cooked bacon bits to the batter.
• Add Corn Kernels: For extra sweetness and texture, stir in a handful of fresh or frozen corn kernels.
• Use Different Cheeses: Swap out the cheddar for other cheeses like Monterey Jack or Pepper Jack for a different flavor profile.
• Herb Infused: Add a teaspoon of dried thyme or rosemary for a savory herb twist.

Freezing and Storage

Here’s how to store or freeze your Jalapeño Cheddar Cornbread:

• Storage: Keep the cornbread in an airtight container at room temperature for up to 2-3 days. You can also refrigerate it for up to a week if you prefer.
• Freezing: You can freeze cornbread by wrapping individual slices tightly in plastic wrap and then placing them in a ziplock bag. Freeze for up to 3 months. To reheat, simply warm in the oven at 350°F (175°C) for about 10 minutes.

Special Equipment

You don’t need much special equipment to make this cornbread:

• Mixing Bowls: A large bowl for dry ingredients and a medium bowl for wet ingredients.
• Whisk: To blend the wet ingredients smoothly.
• Spatula: For folding in the cheese and jalapeños, and for spreading the batter in the pan.
• Baking Dish or Skillet: An 8×8-inch baking dish or a 9-inch cast iron skillet works perfectly for this recipe.

FAQ Section

Here are some frequently asked questions about Jalapeño Cheddar Cornbread, along with detailed answers to help you get the most out of this recipe:

• Can I make this cornbread gluten-free?
  • Yes, you can easily make this cornbread gluten-free by swapping out the all-purpose flour for a gluten-free flour blend. Be sure to check that your cornmeal is also gluten-free if necessary!
• Can I use frozen jalapeños instead of fresh?
  • While fresh jalapeños provide the best flavor and texture, you can use frozen jalapeños in a pinch. Just make sure to thaw and drain them thoroughly to avoid extra moisture in the batter.
• How can I make the cornbread spicier?
  • If you love heat, you can add extra jalapeños or even try including some serrano or poblano peppers for an added kick. For more intense heat, leave the seeds in the jalapeños.
• Can I freeze the cornbread?
  • Yes, you can freeze the cornbread. Wrap individual slices tightly in plastic wrap and store them in a ziplock bag for up to 3 months. Reheat in the oven at 350°F (175°C) for about 10 minutes for a fresh-from-the-oven taste.
• Can I use a different type of cheese?
  • Absolutely! While sharp cheddar cheese adds the perfect flavor, you can substitute it with other cheeses like Monterey Jack, Pepper Jack, or even a blend of cheeses for a unique twist.
• How long will this cornbread stay fresh?
  • The cornbread will stay fresh at room temperature for about 2-3 days when stored in an airtight container. If you prefer, you can refrigerate it for up to a week.

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Conclusion

Jalapeño Cheddar Cornbread is a bold twist on a classic favorite that adds a spicy kick and cheesy goodness to every bite. The combination of warm, buttery cornbread with the heat from jalapeños and the savory sharpness of cheddar cheese makes it a perfect side dish for just about any meal. Whether you’re serving it with a hearty chili, alongside a holiday feast, or enjoying a warm slice with butter for a snack, it’s sure to become a go-to recipe in your kitchen.

This cornbread is as easy to make as it is flavorful. The slight heat from the jalapeños balances beautifully with the richness of the cheddar, creating the perfect savory treat that everyone will love. So grab your ingredients and get ready to bake up a batch of this irresistible cornbread!

Don’t forget to snap a photo and tag me on social media – I love seeing your delicious creations! Enjoy!