Name: Jalapeño Cheddar Cornbread
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 cup yellow cornmeal; 0.5 cup all-purpose flour; 0.75 cup shredded cheddar cheese; 4 tablespoons sugar; 2 teaspoons baking powder; 1 teaspoon salt; 1 cup milk; 1 large egg; 0.5 cup melted unsalted butter; 1 teaspoon jalapeños, minced

What’s that smell of cornbread that brings back memories? What are some of the strongest memories? For me, it’s the Grandma’s kitchen, Thanksgiving dinners, and the feeling of pure comfort. What do you want to do with your life?Jalapeo cheddar cornbreadWhat’s a cheesy twist on cornbread? What is better than Honey Butter?

What is a Jalapeo Cheddar Cornbread

Okay, let’s break it down.Jalapeo cheddar cornbreadis exactly what it sounds like. What are some good, savory cornbread recipes that include cheddar cheese and diced jalapeos? What is the difference between a traditional sweet cornbread and cheesy jalapeo bread? What is the perfect combination of Southern comfort food and Southwestern spice? It’s got that crumbly, slightly sweet cornbread base, but the cheddar adds a richness and the cheese is really good. Why do jalapeos bring heat? It’s surprisingly versatile too, but more on that later!

Why you’ll love this recipe?

What do you love about this book?Jalapeo cheddar cornbreadWhat makes a curry so good is the flavor. You get that classic cornbread sweetness, the salty, sharp cheddar, and that wonderful, subtle heat. What are the benefits of jalape Is this a flavor explosion in every bite? I’m talking one bowl kind of easy. Even on busy weeknights, I can whip this up without a fuss. What is the most cost-effective way to do business? Cornmeal, cheddar, jalapeos – these are pantry staples that won’t break the bank. How do I get maximum flavor with minimal effort and cost? What is the best part about cornbread? Can you serve it with chili, alongside BBQ, or even just as a snack with butter? I’ve even crumbled it on top of salads for a little added texture and flavor. What are the possibilities? Is this a recipe that reminds me of my Aunt Carol’s cheese biscuits? I like it better. (Don’t tell her I said that!).What is a jalapeWhat is a crowd pleaser?

How do I make Jalapeo Cheddar Cornbread?

Quick Overview

Making this Jalapeo cheddar cornbreadYou’ll start by mixing the dry ingredients, then the wet ingredients and then combining them. Next, stir in the cheddar and jalapeos. Serve immediately. If you have a large baking dish, pour the batter into it and bake until golden brown. What is the whole process of baking? Is it easier to make homemade biscuits?

Ingredients

For the Main Batter: What are some examples?
* 1 cup all-purpose flour: I always use unbleached for a slightly better flavor. * 1 cup yellow cornmeal: Make sure it’s fresh! * 1/4 cup granulated sugar: You can reduce this a bit if you prefer less sweet cornbread. * 1 tablespoon baking powder: This is what gives the cornbread its rise, so don’t skip it! * 1/2 teaspoon baking powder: Works with the baking soda for extra lift. * 1/4 teaspoon salt: * 1 cup buttermilk: Balances the sweetness and enhances other flavors. What is the secret to a tender, moist cornbread? If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice. How do you add vinegar to 1 cup of milk and let it sit for 5 minutes? * 1/4 cup vegetable oil: Adds moisture and richness. * 1 large egg: What is the bond between ingredients?

For the Filling:
* 1 cup shredded cheddar cheese: I prefer sharp cheddar for the best flavor, but you can use your favorite. * 1-2 jalapeos, seeded and diced: Adjust the amount based on your spice preference. Remember to wear gloves when handling jalapeos!

What are the steps and

Step 1: Preheat & Prep Pan

First, preheat your oven to 400°F (200°C). Grease and flour an 8×8 inch baking dish. I like to use cornmeal instead of flour for extra cornbread-y goodness. What are some ways to make cornbread crispy?

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Set aside. Make sure everything is well combined. What is the difference between baking powder and baking soda? More even rise.

Step 3: Mix Wet Ingredients

In a separate bowl, whisk together the buttermilk, oil, and egg. Set aside. Make sure the egg is fully incorporated. You want a smooth, even mixture here.

Step 4: Combine

How do you mix wet and dry ingredients together? How do you not overmix? Overmixing can develop the gluten in the flour, resulting in a tough cornbread. A few lumps are okay.

Step 5: Prepare Filling

Gently fold in the shredded cheddar cheese and diced jalapeos. Make sure they’re evenly distributed throughout the batter. If you’re using really juicy jalapeos, you might want to pat them dry with a paper towel first. How do you prevent cornbread from getting soggy?

Step 6: Layer & Swirl

How do you spread the batter in a baking dish? At this point, sometimes I like to sprinkle a little extra cheese on top for an extra cheesy crust. It’s totally optional but highly recommended!

Step 7: Bake

Bake for 20-25 minutes, or until toothpick inserted into the center comes out clean. How long does it take to bake a cake? You want it to be golden brown and slightly crispy around the edges.

Step 8: Cool & Glaze

Let the cornbread cool in the pan for a few minutes before slicing and serving. I love serving this warm with a pat of butter. Is it good to drizzle a little honey on top?

Step 9: Slice & Serve

Use a sharp knife to cut cornbread into wedges. Serve warm and enjoy! Can you store leftovers in an airtight container at room temperature? For a day or two.

What should I serve it with?

This Jalapeo cheddar cornbreadIs incredibly versatile and pairs well with so many things!For Breakfast:What are some of the best breakfasts? Is it good with a cup of coffee?For Brunch:What are some of the best ways to serve cornbread at brunch? What is a great addition to any brunch buffet?As Dessert:Can cornbread be served as a dessert? What are some of the best cheesy, spicy kicks in a bowl? Serve it with a scoop of vanilla Ice Cream for an extra special treat.For Cozy Snacks:Honestly, sometimes I just want a slice of this with sour cream for my snack. What is the best comfort food for a cold day?

How do I make a Jalapeo Cheddar Cornbread?

Over the years, I’ve made this.Jalapeo cheddar cornbread countless times, and I’ve learned a few tricks along the way.

Mixing Advice: The biggest mistake you can make is overmixing the batter. Remember, you want to mix until just combined. Overmixing develops the gluten in the flour and results in a tough cornbread.

Jalapeño Prep: If you’re sensitive to spice, make sure to remove the seeds and membranes from the jalapeños. That’s where most of the heat is! You can also wear gloves while handling jalapeños to avoid burning your skin.

Ingredient Swaps: If you don’t have buttermilk, you can use a buttermilk substitute. Just add 1 tablespoon of lemon juice or vinegar to 1 cup of milk and let it sit for 5 minutes before using.

Baking Tips: Keep an eye on the cornbread while it’s baking. Baking times can vary depending on your oven. You want it to be golden brown and slightly crispy around the edges. If it starts to brown too quickly, you can tent it with foil.

Cheese Choices: While I love sharp cheddar, you can experiment with other cheeses. Pepper jack would add even more heat, while Monterey Jack would be a milder option. Get creative and find your favorite combination!

Spice Level: Start with one jalapeño and taste the batter before adding the second. You can always add more, but you can’t take it away!

Storing and Reheating Tips

Here’s the lowdown on keeping your jalapeño cheddar cornbread fresh and delicious.

Room Temperature: You can store leftover cornbread at room temperature for a day or two. Just make sure to wrap it tightly in plastic wrap or store it in an airtight container to prevent it from drying out.

Refrigerator Storage: For longer storage, you can keep the cornbread in the refrigerator for up to a week. Again, make sure it’s well wrapped.

Freezer Instructions: If you want to freeze the cornbread, wrap it tightly in plastic wrap and then in foil. It can be stored in the freezer for up to 2-3 months.

Reheating: To reheat, simply wrap a slice of cornbread in foil and warm it in a 350°F (175°C) oven for about 10-15 minutes, or until heated through. You can also microwave it for a quick reheat, but it might not be as moist. A little pat of butter on top always helps!

Frequently Asked Questions

Can I make this gluten-free?

Yes, you can! Substitute the all-purpose flour with a gluten-free all-purpose blend. I’ve had great results with a 1:1 replacement. The texture might be slightly different, but the flavor will still be amazing.

Do I need to peel the jalapeños?

No, you don’t need to peel the jalapeños. Just make sure to remove the seeds and membranes if you want to reduce the heat.

Can I make this as muffins instead?

Absolutely! Just fill muffin tins about 2/3 full and bake for about 15-20 minutes, or until a toothpick inserted into the center comes out clean.

How can I adjust the sweetness level?

If you prefer a less sweet cornbread, you can reduce the sugar to 2 tablespoons. You can also use a natural sweetener like honey or maple syrup, but keep in mind that this will slightly change the flavor.

What can I use instead of buttermilk?

If you don’t have buttermilk on hand, you can easily make a substitute. Simply add 1 tablespoon of lemon juice or white vinegar to a cup of regular milk. Let it sit for about 5 minutes, and it’s ready to use! The acidity in the lemon juice or vinegar helps to tenderize the cornbread, mimicking the effect of buttermilk.

Final Thoughts

This jalapeño cheddar cornbread is one of those recipes that I keep coming back to again and again. It’s easy, delicious, and always a crowd-pleaser. The combination of sweet, savory, and spicy is simply irresistible. Whether you’re serving it with chili, BBQ, or just enjoying it as a snack, I guarantee you’ll love it! If you’re looking for other recipes with a similar kick, you might also enjoy my spicy black bean burgers or my jalapeño popper dip. Happy baking, and I can’t wait to hear how yours turns out! Don’t forget to leave a comment and let me know what you think, and share your own variations! I’d love to see what you come up with!