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To make this tasty jalapeño cheddar cornbread, you'll need: - 1 cup cornmeal - 1 cup all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/4 teaspoon freshly ground black pepper - 1 cup buttermilk (or regular milk mixed with a tablespoon of vinegar) - 1/4 cup vegetable oil (or melted butter) - 2 large eggs, at room temperature - 1 cup shredded sharp cheddar cheese - 1-2 jalapeños, finely chopped - 1 tablespoon honey (optional) You can swap out some ingredients if needed. Use regular milk instead of buttermilk. If you don’t have buttermilk, mix regular milk with vinegar. For the oil, melted butter gives a richer taste. Adjust the jalapeños based on your spice level. Removing seeds makes it milder. For cheese, sharp cheddar is best. You can mix in pepper jack for extra heat. If you want a creamier texture, try Monterey Jack cheese. For jalapeños, fresh ones are great, but you can also use pickled jalapeños for a tangy twist. {{ingredient_image_2}} 1. First, preheat your oven to 400°F (200°C). This helps the cornbread rise well. 2. Next, take a 9-inch cast-iron skillet or a square baking dish. Grease it lightly with oil or butter. This step keeps the cornbread from sticking. 3. In a large bowl, mix together these dry ingredients: - 1 cup cornmeal - 1 cup all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/4 teaspoon freshly ground black pepper Whisk them well to combine. 4. In another bowl, whisk these wet ingredients until smooth: - 1 cup buttermilk (or regular milk with a tablespoon of vinegar) - 1/4 cup vegetable oil (or melted butter) - 2 large eggs, at room temperature 5. Slowly pour the wet mix into the dry mix. Stir gently with a spatula until just combined. Be careful not to overmix. This keeps your cornbread light. 1. Fold in these flavorful add-ins carefully: - 1 cup shredded sharp cheddar cheese - 1-2 jalapeños, finely chopped (remove seeds for less heat) - 1 tablespoon honey (optional) 2. Transfer this batter into your greased skillet or baking dish. Spread it evenly. 3. Place it in the preheated oven and bake for 20-25 minutes. The top should turn a nice golden brown. - To check if your cornbread is done, insert a toothpick into the center. If it comes out clean, your cornbread is ready. - If it takes longer than 25 minutes, continue baking but check every few minutes. This ensures you don’t overbake it. Enjoy the warm, cheesy goodness of your freshly baked jalapeño cheddar cornbread! To boost the taste of your cornbread, try adding a tablespoon of honey. This adds a nice touch of sweetness. You can also mix in some cream corn for extra moisture and flavor. A pinch of smoked paprika gives a smoky hint that pairs well with the cheese and jalapeños. One big mistake is overmixing the batter. This can make your cornbread dense and tough. Always mix gently until just combined. Another mistake is not letting the jalapeños sit in salt for a few minutes. This draws out excess moisture, keeping your cornbread from getting soggy. Lastly, avoid skipping the greasing step for your skillet or pan. This ensures a perfectly cooked cornbread that won’t stick. For soft texture, use room temperature eggs and buttermilk. This helps blend the ingredients smoothly. Also, be sure to fold in the cheese and jalapeños gently. This keeps the air in the batter, making it light. When baking, watch for a golden top. A toothpick should come out clean when it’s ready. Letting it cool in the pan for just a few minutes helps it set properly, making slicing easier. Pro Tips Use Fresh Jalapeños: Fresh jalapeños provide the best flavor and heat. Choose firm peppers with smooth skin for the best results. Room Temperature Ingredients: Ensure your eggs and buttermilk are at room temperature for a smoother batter and a fluffier cornbread. Check for Doneness: To avoid overbaking, start checking for doneness a few minutes before the timer goes off. The cornbread should be golden brown and a toothpick should come out clean. Storage Tips: Store leftover cornbread in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness. Reheat in the oven for best texture. {{image_4}} You can play with flavors in your cornbread. For a sweet twist, add honey or maple syrup. This gives a nice contrast to the heat of the jalapeños. You can also toss in corn kernels for a burst of sweetness. If you love savory, try adding cooked bacon or chives. Both options create a delicious cornbread that fits your taste. Want a gluten-free version? Use gluten-free flour instead of all-purpose flour. For a vegan choice, swap buttermilk with almond or oat milk. Use flaxseed mixed with water instead of eggs. This mix will hold the batter together. You’ll still enjoy a tasty dish without any animal products. Cornbread varies by region. In the South, people often add sugar for a sweeter dish. Texan cornbread may include cheese and jalapeños, just like this recipe. In the Southwest, cooks might add green chilies for an extra kick. Each region offers its own twist. Explore these variations to find your favorite style. To keep your leftover cornbread fresh, wrap it tightly in plastic wrap or foil. You can also place it in an airtight container. Store it at room temperature for up to two days. If you want to save it longer, refrigeration is best for up to a week. To reheat cornbread, use an oven or microwave. For the oven, preheat to 350°F (175°C). Wrap the cornbread in foil to prevent it from drying out. Heat for about 10-15 minutes or until warm. In the microwave, place a slice on a plate and cover it with a damp paper towel. Heat for 15-30 seconds, checking to avoid sogginess. For long-term storage, cornbread freezes well. First, cut it into slices. Wrap each slice in plastic wrap, then place them in a freezer bag. Remove as much air as possible before sealing. It can last up to three months in the freezer. To enjoy, thaw in the fridge overnight, then reheat as directed. Yes, you can make this cornbread ahead of time. Bake it and let it cool completely. Store it in an airtight container at room temperature for up to two days. You can also refrigerate it for up to a week. To serve, simply reheat in the oven or microwave. This cornbread pairs well with many dishes. Here are some great options: - Chilli or stew for a hearty meal. - Grilled meats like chicken or steak. - A fresh salad for a light side. - A bowl of soup, especially creamy ones. Adjusting the heat is easy! You can: - Use fewer jalapeños for less spice. - Remove the seeds and ribs from the jalapeños to tone it down. - For more heat, add extra jalapeños or mix in some chopped serrano peppers. This article shared how to make jalapeño cheddar cornbread. You learned about key ingredients, substitutions, and cheese variations. I explained the preparation and baking steps to help you succeed. We covered tips for flavor and avoiding common mistakes. There are ways to customize the recipe with sweet or savory add-ins. Plus, we discussed how to store and reheat cornbread. With this knowledge, you can create tasty cornbread your friends and family will love. Enjoy experimenting with different flavors and making it your own.

Spicy Jalapeño Cheddar Cornbread

A flavorful cornbread infused with spicy jalapeños and sharp cheddar cheese, perfect as a side dish or snack.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American
Servings 8
Calories 200 kcal

Ingredients
  

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
  • 0.25 teaspoon freshly ground black pepper
  • 1 cup buttermilk (or regular milk mixed with a tablespoon of vinegar)
  • 0.25 cup vegetable oil (or melted butter)
  • 2 large eggs, at room temperature
  • 1 cup shredded sharp cheddar cheese
  • 1 to 2 jalapeños, finely chopped
  • 1 tablespoon honey (optional)

Instructions
 

  • Preheat your oven to 400°F (200°C). Prepare a 9-inch cast-iron skillet or a square baking dish by greasing it lightly with oil or butter.
  • In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, salt, and black pepper. Whisk these dry ingredients together until thoroughly mixed.
  • In a separate bowl, whisk together the buttermilk, vegetable oil (or melted butter), and eggs until smooth and well incorporated.
  • Gradually pour the wet mixture into the bowl with the dry ingredients. Gently stir until just combined; avoid overmixing.
  • Fold in the shredded cheddar cheese, chopped jalapeños, and honey (if using) until evenly distributed.
  • Transfer the batter into the prepared skillet or baking dish, spreading it evenly.
  • Bake in the preheated oven for 20-25 minutes until golden brown and a toothpick inserted into the center comes out clean.
  • Allow the cornbread to cool in the pan for about 5-10 minutes, then slice into wedges and serve warm.

Notes

Serve warm with extra cheddar cheese and honey for drizzling.
Keyword baking, cheddar, cornbread, jalapeno, spicy