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To make your Jalapeño Cheddar Cornbread, you will need: - 1 cup cornmeal - 1 cup all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1 cup buttermilk - 1/4 cup vegetable oil - 2 large eggs - 1 cup shredded sharp cheddar cheese - 1-2 jalapeños, finely chopped - 1 tablespoon honey (optional) - Cornmeal: Use yellow or white cornmeal for texture. - All-purpose flour: This gives a light and fluffy cornbread. - Baking powder: Ensure it’s fresh for good rise. - Salt: Balance the flavors. - Black pepper: Adds a subtle heat. - Buttermilk: This keeps the bread moist and adds tang. - Vegetable oil: Helps keep the cornbread tender. - Eggs: Bind the ingredients together. - Cheddar cheese: Use sharp cheddar for a bold flavor. - Jalapeños: Adjust according to your heat preference. - Honey: A touch of sweetness that complements the heat. You can make a few changes if needed: - Gluten-free: Substitute the all-purpose flour with a gluten-free blend. - Cheese variations: Try pepper jack or mozzarella for different flavors. - Sweetness: Use maple syrup instead of honey for a unique taste. - Spice level: Add more jalapeños or try other peppers like poblano or serrano. Each ingredient plays a role in creating a moist, flavorful cornbread that you'll love. Adjusting these can help you make the dish your own! {{ingredient_image_1}} Start by heating your oven to 400°F (200°C). This step is key for a golden crust. Grease a 9-inch cast-iron skillet or baking dish. Greasing prevents sticking and helps with browning. In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, and black pepper. This mix makes the base of your cornbread. The baking powder helps it rise, while the salt and pepper add flavor. In another bowl, mix the buttermilk, vegetable oil, and eggs. Whisk until it’s well combined. This step adds moisture and richness. The buttermilk gives a slight tang, elevating the flavor. Next, slowly pour the wet mix into the dry mix. Stir gently until just combined; avoid overmixing. Then, fold in the shredded cheddar cheese and finely chopped jalapeños. This adds a nice kick and creaminess. Pour the batter into your prepared skillet. Smooth the top for an even bake. Place it in the oven and bake for 20-25 minutes. Check if it's done by inserting a toothpick into the center. It should come out clean. Let the cornbread cool for a few minutes before slicing. Enjoy warm! To get the best texture, use a cast-iron skillet. It gives a nice crust. Mix the dry and wet ingredients just enough to combine. Overmixing makes it dense. Aim for a smooth batter with some lumps. This helps keep it light and fluffy. Want it spicier? Add more jalapeños. Start with one and taste the batter. If you prefer less heat, remove the seeds and ribs. For a milder version, try using bell peppers instead. You can even add a sprinkle of smoked paprika for a smoky flavor. Serve the cornbread warm for the best taste. Slice it into wedges and top with extra cheese or jalapeños. A drizzle of honey adds a sweet touch. This cornbread pairs well with chili, soups, or grilled meats. Enjoy it as a side or snack! Pro Tips Use Fresh Jalapeños: Fresh jalapeños add a vibrant flavor and heat to your cornbread. If you can, choose firm ones without blemishes for the best taste. Experiment with Cheese: While sharp cheddar is delicious, feel free to mix in other cheeses like pepper jack or Monterey Jack for a unique twist on the flavor profile. Don't Overmix: Overmixing the batter can result in dense cornbread. Mix just until combined for a light and fluffy texture. Let it Cool Slightly: Allowing the cornbread to cool for a few minutes before slicing helps it set and makes serving easier. {{image_2}} If you like a sweet touch, try adding honey. Just one tablespoon can do the trick. The honey adds a nice balance to the heat of the jalapeños. You can also use maple syrup for a different flavor. This mix makes the cornbread soft and sweet. Don’t feel stuck with cheddar. You can try other cheeses for new tastes. Pepper jack adds spice and creaminess. Gouda will give a smoky flavor. Feta adds a salty zing that works well. Mix and match to find your favorite blend. Get creative with veggies and spices. Corn kernels add sweetness and texture. Chopped bell peppers can give a fresh crunch. You can also add herbs like chives or cilantro for flavor. Fresh or dried spices, like cumin or paprika, can change the whole dish. Experiment and discover what you love! To keep your jalapeño cheddar cornbread fresh, place it in an airtight container. Let it cool completely before storing. This helps maintain the cornbread's moist texture. You can also wrap it tightly in plastic wrap. Store it in the fridge for up to five days. If you like it warm, you can reheat it later. To reheat your cornbread, preheat the oven to 350°F (175°C). Place the cornbread on a baking sheet. Cover it with foil to prevent it from drying out. Heat for about 10-15 minutes, or until warmed through. You can also use a microwave. Heat individual pieces for 15-30 seconds. Keep an eye on it to avoid overcooking. Freezing is a great option for leftovers. Cut the cornbread into wedges, making it easy to thaw later. Wrap each piece in plastic wrap, then place them in a freezer bag. Be sure to remove as much air as possible. Your cornbread can stay good in the freezer for up to three months. When you're ready to enjoy it, thaw it in the fridge overnight before reheating. Yes, you can use regular milk. To make it taste like buttermilk, add vinegar or lemon juice. Just mix one tablespoon of either into one cup of milk. Let it sit for five minutes. This trick helps with the cornbread's rise and taste. To make gluten-free cornbread, swap the all-purpose flour for a gluten-free blend. Many brands offer a one-to-one substitute, which works well. Just ensure that the blend has no added gum. This keeps the texture light and fluffy. This cornbread pairs well with many dishes. Here are some ideas: - Chili: The heat and creaminess complement each other. - Soup: A warm bowl of soup makes a great match. - Grilled meats: The cornbread adds a nice crunch to your meal. - Salads: A fresh salad pairs nicely with the rich flavor. Try serving it warm, topped with extra cheese or a drizzle of honey. This blog post covered all you need to know about making Jalapeno Cheddar Cornbread. We explored ingredients, mixing, and baking steps. I shared tips for the perfect texture and serving ideas. You also learned how to try new flavors and store leftovers. Now, it’s time for you to get baking. Enjoy each bite of this warm, cheesy treat!

Jalapeño Cheddar Cornbread

A savory cornbread with a kick of jalapeño and rich cheddar cheese, perfect as a side dish or snack.
Print Recipe Save 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 black pepper
  • 1 cup buttermilk
  • 0.25 cup vegetable oil
  • 2 large eggs
  • 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). Grease a 9-inch cast-iron skillet or baking dish.
  • In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and black pepper.
  • In another bowl, mix the buttermilk, vegetable oil, and eggs until well combined.
  • Slowly pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix.
  • Fold in the shredded cheddar cheese, chopped jalapeños, and honey (if using), ensuring an even distribution of ingredients.
  • Pour the batter into the prepared skillet or baking dish and smooth the top.
  • Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  • Let the cornbread cool for a few minutes before slicing and serving warm.

Notes

Serve warm, garnished with extra cheddar and jalapeños, with honey on the side for drizzling.
Keyword baking, cheddar, cornbread, jalapeño