Jalapeno Cornbread with Cheddar

This jalapeno cornbread with cheddar is the perfect combination of spice and cheesy goodness. 

Whether you’re serving it alongside a hearty chili or enjoying it on its own, this cornbread adds a flavorful kick to any meal. 

Let’s dive into this easy, delicious recipe that’s sure to become a staple in your kitchen.

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Ingredients

Dry Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 tablespoon sugar (optional, for a hint of sweetness)

Wet Ingredients:

• 1 cup buttermilk
• 2 large eggs
• ¼ cup unsalted butter (melted and slightly cooled)

Add-Ins:

• 1 cup shredded sharp cheddar cheese
• 2–3 fresh jalapeños (seeded and finely chopped)
• ¼ cup canned corn (drained)

Instructions

Step 1: Preheat the Oven

Start by preheating your oven to 375°F (190°C). Grease a 9-inch cast-iron skillet or a square baking dish with butter or non-stick cooking spray to ensure the cornbread doesn’t stick.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, salt, and sugar. Ensure the ingredients are well combined to create a uniform base for your cornbread.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk together the buttermilk, eggs, and melted butter. Make sure the butter has cooled slightly before adding it to avoid cooking the eggs. Mix until smooth.

Step 4: Create the Batter

Gradually pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix, as this can lead to a dense cornbread. The batter should be slightly lumpy.

Step 5: Fold in the Add-Ins

Gently fold in the shredded cheddar cheese, chopped jalapeños, and canned corn. These add-ins will distribute throughout the batter, ensuring each bite is packed with flavor.

Step 6: Pour and Bake

Pour the batter into the prepared skillet or baking dish, spreading it out evenly. Place it in the preheated oven and bake for 25–30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Step 7: Cool and Serve

Once baked, remove the cornbread from the oven and let it cool in the skillet for about 10 minutes. Slice it into squares or wedges and serve warm. Pair it with your favorite soup, stew, or enjoy it on its own with a pat of butter.

Why You’ll Love This Recipe

1. Flavorful Combination: The heat from the jalapeños pairs perfectly with the richness of the cheddar cheese, creating a balanced, flavorful bite.
2. Versatile: This cornbread is a great side for various dishes, from chili and BBQ to soups and salads.
3. Easy to Make: With simple ingredients and straightforward steps, this recipe is perfect for both novice and experienced bakers.
4. Crowd-Pleaser: The unique twist on classic cornbread makes it a hit at potlucks, family dinners, or holiday gatherings.
5. Customizable: You can adjust the spice level by adding more or fewer jalapeños or experimenting with different types of cheese.

Storage Tips

Store any leftover cornbread in an airtight container at room temperature for up to two days. For longer storage, keep it in the refrigerator for up to a week. You can also freeze individual slices for up to three months; simply thaw and reheat before serving.

Pro Tips

1. Use Fresh Jalapeños: Fresh jalapeños provide the best flavor and heat. If you prefer a milder taste, remove the seeds and membranes before chopping.
2. Cheese Variation: Experiment with different cheeses like pepper jack or gouda for a unique twist.
3. Cast-Iron Skillet: Baking in a cast-iron skillet gives the cornbread a beautiful, crispy crust.

Meta Description

Spice up your meal with this jalapeño cornbread with cheddar! It’s easy to make, packed with flavor, and perfect as a side dish or snack. Enjoy the perfect blend of spicy and cheesy in every bite.