Short Description

This Jalapeño Cheddar Cornbread is a delightful twist on a classic comfort food. The combination of sharp cheddar cheese and spicy jalapeños elevates the traditional cornbread to a new level, making it a perfect side dish for barbecues, chili, or even as a savory snack. The moist and tender crumb, coupled with the cheesy, spicy kick, will have everyone asking for seconds!

Ingredients:

1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup granulated sugar
1 cup buttermilk
2 large eggs
1/4 cup unsalted butter, melted
1 cup grated sharp cheddar cheese
2-3 jalapeños, seeded and finely chopped (adjust for desired heat)
Optional: Additional sliced jalapeños and cheddar for topping

Preparation:

Step 1: Preheat Oven

Preheat your oven to 400°F (200°C). Grease or line an 8×8-inch baking dish or cast-iron skillet. This step ensures that your cornbread will bake evenly and not stick to the pan.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar until well combined. Whisking ensures that there are no lumps and that the leavening agents are evenly distributed.

Step 3: Combine Wet Ingredients

In a separate bowl, whisk together the buttermilk, eggs, and melted butter until smooth. Buttermilk adds a tangy flavor and helps to keep the cornbread moist.

Step 4: Combine Wet and Dry Ingredients

Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined; avoid over-mixing. Over-mixing can develop the gluten in the flour, resulting in a tough cornbread.

Step 5: Add Cheese and Jalapeños

Fold in the grated cheddar cheese and chopped jalapeños. Mix until evenly distributed throughout the batter. Adjust the amount of jalapeños to suit your desired level of spiciness.

Step 6: Pour and Prepare for Baking

Pour the batter into the prepared baking dish or skillet. Smooth the top, and if desired, top with additional sliced jalapeños and a sprinkle of cheddar cheese for garnish.

Step 7: Bake

Bake in the preheated oven for about 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Check for doneness by inserting a toothpick into the center; if it comes out clean, the cornbread is ready.

Step 8: Cool and Serve

Allow the cornbread to cool slightly in the pan before slicing and serving. Enjoy warm with butter or your favorite toppings.

Why You’ll Love This Recipe

This Jalapeño Cheddar Cornbread is more than just a side dish; it’s a flavor explosion. The sweetness of the cornmeal is perfectly balanced by the sharpness of the cheddar and the kick of the jalapeños. It’s incredibly moist, thanks to the buttermilk, and has a wonderful crumbly texture. Plus, it’s easy to make, requiring minimal effort and readily available ingredients. It’s a guaranteed crowd-pleaser for any occasion.

Serving Suggestions:

Serve warm with a pat of butter or a drizzle of honey.
Pair it with chili, barbecue ribs, or pulled pork.
Enjoy it as a savory snack with a dollop of sour cream or guacamole.
Crumble it over salads for added texture and flavor.
Use it to make delicious cornbread stuffing for Thanksgiving.

Tips:

For a richer flavor, use freshly grated cheddar cheese instead of pre-shredded.
If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
Adjust the amount of jalapeños to control the spiciness. Remove the seeds and membranes for a milder flavor.
For a crispier crust, bake the cornbread in a cast-iron skillet.
Store leftover cornbread in an airtight container at room temperature for up to 3 days.

Preparation Time:

15 minutes

Cook Time:

20-25 minutes

Total Time:

35-40 minutes

Nutrition Information:

(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)

Calories: Approximately 250-300 per serving

Protein: 8-10 grams per serving

Sodium: 300-400mg per serving

Conclusion

This Jalapeño Cheddar Cornbread recipe is a must-try for anyone who loves a little spice and a lot of flavor. It’s easy to make, versatile, and always a hit. Whether you’re serving it as a side dish or enjoying it as a snack, this cornbread is sure to become a family favorite. So, gather your ingredients, preheat your oven, and get ready to enjoy a taste of cheesy, spicy goodness!

Questions and Answers About This Recipe

Q1: Can I make this cornbread ahead of time?

A: Yes, you can! The cornbread can be baked a day in advance. Allow it to cool completely, then wrap it tightly in plastic wrap or store it in an airtight container. Reheat gently in a warm oven or microwave before serving.

Q2: Can I freeze this cornbread?

A: Absolutely! Allow the cornbread to cool completely, then wrap it tightly in plastic wrap and place it in a freezer-safe bag or container. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

Q3: I don’t have jalapeños. Can I use something else?

A: Certainly! You can substitute the jalapeños with other peppers, such as poblano peppers or even a pinch of red pepper flakes for a milder heat. You can also omit the peppers altogether if you prefer a non-spicy version.

Q4: Can I use self-rising cornmeal mix instead of cornmeal, flour, baking powder, and baking soda?

A: Yes, but you’ll need to adjust the recipe accordingly. Omit the baking powder, baking soda, and salt from the recipe. Use 2 cups of self-rising cornmeal mix instead of the cornmeal and flour.

Q5: Can I add other ingredients to this cornbread?

A: Absolutely! Feel free to customize this recipe to your liking. You can add ingredients such as cooked bacon, creamed corn, or different types of cheese for added flavor and texture.