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To make the best jalapeño cheddar cornbread, you need a few key ingredients: - 1 cup cornmeal - 1 cup all-purpose flour - 1/4 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon salt - 1 cup buttermilk (or 1 cup milk with 1 tablespoon lemon juice) - 1/4 cup vegetable oil - 2 large eggs - 1 cup shredded sharp cheddar cheese - 2 jalapeños, seeded and finely chopped - 1/2 cup corn kernels (fresh or frozen) These ingredients work together to create a moist and flavorful bread. The cornmeal gives it a nice texture while the cheese adds richness. To enhance the flavor even more, consider adding some of these ingredients: - Chopped green onions for a fresh bite - Cooked bacon for a smoky touch - Diced bell peppers for sweetness - Spices like cumin or paprika for depth These additions can make your cornbread even more special. Feel free to experiment! If you're missing an ingredient, don't worry! Here are some easy swaps: - Use whole wheat flour instead of all-purpose flour for a healthier option. - Replace buttermilk with regular milk if you prefer. - Use any cheese you like if sharp cheddar isn't available. - Try different peppers like serrano for extra heat. These substitutions can still give you a delicious cornbread. Just remember that each change may slightly alter the flavor. {{ingredient_image_2}} Start by preheating your oven to 400°F (200°C). This high heat helps the cornbread rise well. While the oven warms up, take an 8-inch square baking dish or a cast-iron skillet. Lightly grease it with butter or oil. This step stops the cornbread from sticking. In a large bowl, mix the dry ingredients. Combine 1 cup of cornmeal, 1 cup of all-purpose flour, 1/4 cup of granulated sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Use a whisk to blend these ingredients well. Make sure there are no lumps. In another bowl, whisk together the wet ingredients. Pour in 1 cup of buttermilk, or mix 1 cup of milk with 1 tablespoon of lemon juice as a substitute. Add 1/4 cup of vegetable oil and 2 large eggs. Whisk until the mixture is smooth and creamy. Now, pour the wet mixture into the dry ingredients. Use a spatula or wooden spoon to mix them. Stir gently until just combined. It’s okay if the batter is a bit lumpy; don’t overmix! Next, fold in the tasty extras. Carefully add 1 cup of shredded sharp cheddar cheese, 2 finely chopped jalapeños, and 1/2 cup of corn kernels into the batter. Make sure these ingredients are evenly spread through the mixture without overworking it. Pour the cornbread batter into your prepared baking dish. Use a spatula to smooth the top. Place the dish in the preheated oven. Bake for 20-25 minutes. You’ll know it’s done when the top is golden brown, and a toothpick comes out clean when inserted in the center. When the cornbread is done, take it out of the oven. Let it cool in the pan for about 10 minutes. This cooling step helps it firm up. After that, slice the cornbread into squares. Enjoy serving it warm! To get the best texture in your Jalapeño Cheddar Cornbread, use fresh ingredients. Make sure your baking powder is not expired. This helps the cornbread rise well. Mix the dry and wet ingredients gently. Overmixing can make the cornbread tough. Aim for a few lumps in the batter. This step keeps it light and fluffy. A common mistake is not measuring your flour correctly. Too much flour can lead to dry cornbread. Use the spoon-and-level method for accuracy. Another mistake is using cold buttermilk. Always use room temperature buttermilk or milk. This helps the batter combine well. Lastly, don’t skip the cooling time. Letting it cool helps the flavors set. For a beautiful serving, cut the cornbread into equal squares. Serve warm in a basket lined with a cloth napkin. This keeps it cozy and inviting. To add flair, sprinkle more shredded cheddar on top. Thin slices of jalapeño also make a nice garnish. This adds color and shows off the spicy kick. Enjoy the vibrant look and delicious aroma! Pro Tips Use Fresh Jalapeños: For the best flavor and heat, opt for fresh jalapeños rather than canned. Adjust the quantity based on your spice preference. Don't Overmix: When combining wet and dry ingredients, stir just until incorporated. Overmixing can lead to a dense cornbread. Let it Cool: Allow the cornbread to cool slightly in the pan before slicing. This helps it set and makes for cleaner cuts. Serve Warm: For the ultimate experience, serve the cornbread warm with butter or honey. It enhances the flavors and texture beautifully. {{image_4}} To boost the heat in your cornbread, add more jalapeños. You can include fresh, diced serrano peppers for a different flavor. If you want even more spice, try adding a teaspoon of cayenne pepper to the dry mix. This adds a nice kick without changing the texture. While sharp cheddar is tasty, you can switch it up! Try pepper jack for a creamy heat. Crumbled feta adds a tangy twist, while smoked gouda brings a rich, smoky flavor. Mixing cheeses can also create a unique taste that surprises your guests. Add fresh herbs for a burst of flavor. Chopped cilantro or chives pairs well with the corn and cheese. You can also add sautéed onions or bell peppers for extra texture and taste. Adding spinach can boost nutrition without altering the flavor much. Just be sure to chop everything finely so it blends well into the batter. To keep your Jalapeño Cheddar Cornbread fresh, you should store it properly. First, let the cornbread cool completely. Once cool, wrap it tightly in plastic wrap or foil. This helps keep it moist. Place the wrapped cornbread in an airtight container. Store it at room temperature for up to 2 days. If you need to keep it longer, the fridge is not the best option. It can dry out the cornbread. When it’s time to enjoy leftovers, reheating is easy. Preheat your oven to 350°F (175°C). Place the cornbread on a baking tray. Cover it with foil to prevent it from drying out. Heat for about 10-15 minutes. You can also use a microwave. Just place a slice on a plate and heat for 20-30 seconds. Enjoy it warm for the best taste. You can freeze Jalapeño Cheddar Cornbread for later enjoyment. Start by slicing it into squares. Wrap each piece in plastic wrap. Then, place the wrapped pieces in a freezer bag or container. Be sure to remove as much air as you can. This helps prevent freezer burn. Cornbread can stay frozen for up to 3 months. When you want to eat it, thaw it in the fridge overnight and reheat as mentioned above. The best way to serve Jalapeño Cheddar Cornbread is warm. Slice it into squares and place it in a basket lined with a cloth napkin. This keeps it warm and adds a nice touch. You can sprinkle extra cheddar cheese and thin jalapeño slices on top for a pop of color and flavor. It pairs well with chili, soups, or a simple salad. Yes, you can make this cornbread ahead of time. Bake it and let it cool completely. Once cooled, wrap it tightly in plastic wrap and store it in the fridge for up to three days. Reheat it in the oven or microwave before serving for the best taste. The spice level depends on the jalapeños you use. If you remove the seeds and membranes, the heat is milder. For more spice, leave some seeds in. Generally, this cornbread has a nice kick without being overwhelming, making it enjoyable for most people. Yes, you can use regular milk instead of buttermilk. To make a buttermilk substitute, mix 1 cup of milk with 1 tablespoon of lemon juice. Let it sit for a few minutes until it thickens slightly. This will help achieve a similar texture and flavor. You can tell the cornbread is done when the top is golden brown. Insert a toothpick into the center; if it comes out clean, it’s ready. The baking time is usually 20-25 minutes at 400°F (200°C). Keep an eye on it, as ovens vary. Jalapeño cheddar cornbread is a great mix of flavors and textures. We covered essential and optional ingredients, along with helpful tips. You can try variations to spice things up. To keep it fresh, learn the best storage methods. Remember, serving this cornbread hot enhances its taste. Now, get ready to impress with your new baking skills! Enjoy every bite and share with others.

Jalapeño Cheddar Cornbread

A spicy and cheesy cornbread that is 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 9
Calories 200 kcal

Ingredients
  

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 quarter cup granulated sugar
  • 1 tablespoon baking powder
  • 1 half teaspoon salt
  • 1 cup buttermilk (or substitute with 1 cup milk combined with 1 tablespoon lemon juice)
  • 1 quarter cup vegetable oil
  • 2 large eggs
  • 1 cup shredded sharp cheddar cheese
  • 2 jalapeños, seeded and finely chopped
  • 1 half cup corn kernels (can be fresh or frozen)

Instructions
 

  • Preheat the Oven: Begin by preheating your oven to 400°F (200°C). Lightly grease an 8-inch square baking dish or a cast-iron skillet to prepare for the cornbread.
  • Mix Dry Ingredients: In a large mixing bowl, combine the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt. Using a whisk, stir these dry ingredients together until they are well incorporated and free of lumps.
  • Combine Wet Ingredients: In another bowl, whisk together the buttermilk (or milk and lemon juice mixture), vegetable oil, and eggs until the mixture is smooth and creamy.
  • Combine Wet and Dry Ingredients: Gently pour the wet mixture into the bowl with the dry ingredients. Stir together using a spatula or wooden spoon until they are just combined. Be careful not to overmix; a few lumps are perfectly fine.
  • Add Cheese, Jalapeños, and Corn: Carefully fold in the shredded cheddar cheese, finely chopped jalapeños, and corn kernels into the batter, ensuring they are evenly distributed without overworking the mixture.
  • Transfer to Baking Dish: Pour the cornbread batter into the prepared baking dish or skillet. Use a spatula to smooth the top for even baking.
  • Bake: Place the dish in the preheated oven, and bake for 20-25 minutes. The cornbread is done when the top is golden brown and a toothpick inserted in the center comes out clean.
  • Cool and Slice: After baking, remove the cornbread from the oven and let it cool in the pan for about 10 minutes. Then, slice into squares for serving.

Notes

For a delightful presentation, slice the cornbread into squares and serve it warm in a basket lined with a cloth napkin. Garnish with additional shredded cheddar cheese and thin slices of jalapeño.
Keyword baking, cheddar, cornbread, jalapeño