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To make Jalapeño Cheddar Cornbread, you'll need these key items: - 1 cup cornmeal - 1 cup all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1 cup buttermilk - 2 large eggs - 1/4 cup vegetable oil - 1 cup shredded sharp cheddar cheese - 2-3 jalapeños, finely chopped - 2 tablespoons honey (optional) You can enhance your cornbread with these fun extras: - Chopped green onions for a fresh taste - Crumbled bacon for a smoky flavor - Diced red bell peppers for sweetness If you lack an ingredient, here are smart swaps: - Use regular milk mixed with 1 tablespoon vinegar instead of buttermilk. - Substitute olive oil for vegetable oil for a richer flavor. - If you want a milder cornbread, remove the seeds from the jalapeños. These tips make it easy to customize your cornbread. Enjoy the process and make it yours! {{ingredient_image_2}} Start by preheating your oven to 400°F (200°C). Grease an 8-inch square baking pan lightly. You can also line it with parchment paper for easy removal. 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 black pepper Whisk these together until no clumps remain. This step is key for a smooth batter. In another bowl, whisk together: - 1 cup buttermilk (or milk with vinegar) - 2 large eggs - 1/4 cup vegetable oil - 2 tablespoons honey (optional) Make sure everything blends well. This wet mix adds moisture and flavor. Now, pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined. Then, fold in: - 1 cup shredded sharp cheddar cheese - 2-3 finely chopped jalapeños Be gentle! You want a fluffy cornbread, not a dense one. Transfer the batter to your prepared pan and smooth the top. Bake for 20-25 minutes. Check for doneness with a toothpick—it should come out clean when done. Let the cornbread cool in the pan for about 10 minutes. Then, move it to a wire rack to cool completely. Serve it warm, cut into squares. A drizzle of honey on top adds a nice touch! Consider offering butter on the side for spreading. Fresh jalapeño slices make a great garnish. Enjoy your flavorful creation! To get that ideal cornbread texture, use the right cornmeal. I often prefer a coarse grind. It adds a nice crunch. When mixing, combine your dry ingredients well. This prevents clumps. Avoid over-mixing the wet and dry mixes. A few lumps are okay. This keeps your cornbread light and fluffy. Do you want more heat? Add extra jalapeños. If you prefer less spice, remove seeds and membranes. You can also use milder peppers, like poblanos. For a sweet-spicy balance, include honey. It adds a nice contrast to the heat. Cornbread pairs well with many dishes. I love serving it with chili or soup. You can also enjoy it with BBQ. For a fun twist, top it with butter and honey. It’s great warm or at room temperature. You can even add a sprinkle of cheese or sliced jalapeños on top for extra flair! Pro Tips Use Fresh Ingredients: Always check the freshness of your baking powder and ingredients to ensure the best rise and flavor in your cornbread. Room Temperature Eggs: Using room temperature eggs helps to create a smoother batter and promotes even baking, resulting in a fluffy texture. Don't Overmix: Mixing the batter just until combined is key. Overmixing can lead to dense cornbread instead of light and airy. Customize Heat Level: Adjust the number of jalapeños based on your heat preference. Removing the seeds and membranes will also reduce the spiciness. {{image_4}} You can switch up the cheese in this cornbread. Instead of sharp cheddar, try pepper jack. It adds a nice kick. Monterey Jack melts well, too, making the bread extra gooey. For a milder flavor, use mozzarella. Its creaminess blends perfectly with the jalapeños. If you love blue cheese, crumble some in for a bold taste. Feel free to play with spices! Add smoked paprika for a rich, smoky flavor. You can use cayenne pepper if you want more heat. For a fresh twist, add chopped cilantro or green onions. These herbs brighten the dish and add a fresh taste. If you prefer a more complex flavor, consider adding cumin. It gives a warm, earthy note to the cornbread. This cornbread can be both sweet and savory. If you like it sweet, add more honey or brown sugar. This balances the heat from the jalapeños. You can also mix in corn kernels for a sweeter bite. On the savory side, try adding crumbled bacon or diced ham. These savory additions make the cornbread heartier and richer. To keep your Jalapeño Cheddar Cornbread fresh, wrap it tightly in plastic wrap. You can also place it in an airtight container. Store it at room temperature for up to two days. If you want to keep it longer, refrigerate it for up to one week. Be sure to let it cool completely before storing. This avoids sogginess and keeps the texture nice. When you're ready to enjoy your cornbread again, preheat your 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 for quick reheating. Just wrap a slice in a damp paper towel and heat for 20-30 seconds. Freezing is a great way to save your cornbread for later. Cut it into squares and wrap each piece in plastic wrap. Then, place them in a freezer bag or airtight container. Label the bag with the date. You can freeze cornbread for up to three months. To enjoy it, thaw it in the fridge overnight before reheating. This keeps the cornbread moist and delicious. Yes, you can use regular milk. To mimic buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar. Let it sit for 5 minutes. This helps add some tanginess to your cornbread. To boost the jalapeño flavor, try using roasted jalapeños. Roasting adds depth and a smoky taste. You may also leave some seeds in the peppers for extra heat. Another option is to use jalapeño powder for a more intense flavor. Jalapeño Cheddar Cornbread pairs well with chili, soups, or barbecued meats. It also goes nicely with a fresh salad. For breakfast, serve it with eggs or as a side with your favorite jam. The cornbread is done when its top is golden brown. Insert a toothpick in the center. If it comes out clean, your cornbread is ready. You can also gently press on the top; it should spring back. You now have all the tips and steps to make delicious Jalapeño Cheddar Cornbread. We covered the essential and optional ingredients and how to use them. I shared a clear guide for prepping, mixing, baking, and cooling your cornbread. You learned how to adjust spice levels and store leftovers too. Follow these steps and tips, and your cornbread will impress everyone. Enjoy your baking and the tasty results!

Jalapeño Cheddar Cornbread Delight

A deliciously moist cornbread infused with sharp cheddar cheese and spicy jalapeños, perfect as a side dish or snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Servings 9
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
  • 2 large eggs
  • 0.25 cup vegetable oil
  • 1 cup shredded sharp cheddar cheese
  • 2 3 jalapeños, finely chopped
  • 2 tablespoons honey

Instructions
 

  • Preheat your oven to 400°F (200°C). Prepare an 8-inch square baking pan by greasing it lightly or lining it with parchment paper for easy removal after baking.
  • In a large mixing bowl, thoroughly combine the cornmeal, all-purpose flour, baking powder, salt, and black pepper. Whisk together to ensure there are no clumps.
  • In a separate medium bowl, whisk together the buttermilk, eggs, vegetable oil, and honey (if using). Mix until well blended.
  • Gradually pour the wet mixture into the bowl of dry ingredients. Stir gently with a spatula or wooden spoon until just combined—be careful not to over-mix as this will keep the cornbread light and fluffy.
  • Carefully fold in the shredded cheddar cheese and finely chopped jalapeños, ensuring they are evenly distributed throughout the batter without overworking the mixture.
  • Transfer the cornbread batter to the prepared baking pan, using a spatula to smooth the top for even baking.
  • Place the pan 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.
  • Allow the cornbread to cool in the pan for about 10 minutes before carefully transferring it to a wire rack to cool completely.

Notes

Serve warm with honey and butter for added flavor.
Keyword baking, cheddar, cornbread, jalapeño