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- 1 cup cornmeal - 1 cup all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/4 teaspoon cayenne pepper (optional, for extra heat) - 2 large eggs - 1 cup buttermilk - 1/4 cup vegetable oil - 2 tablespoons honey - 1 cup sharp cheddar cheese, grated - 1/2 cup jalapeños, diced (fresh or pickled) This cornbread recipe uses simple yet flavorful ingredients. The cornmeal gives it a nice texture, while the flour helps it rise. The baking powder ensures your cornbread is fluffy. Salt brings out all the flavors. If you like spice, add cayenne pepper for a kick. The wet ingredients mix eggs, buttermilk, and oil. Eggs bond everything together. Buttermilk adds a slight tang and moisture. A touch of honey balances the heat from the jalapeños. For the fun part, we add sharp cheddar and jalapeños. The cheese melts and adds richness. The jalapeños bring heat and a crunchy texture. You can use fresh or pickled ones based on your taste. Each ingredient plays a key role in making this cornbread a comforting delight. It’s simple, tasty, and perfect for any meal. {{ingredient_image_1}} - Preheat your oven to 400°F (200°C). - Grease a 9-inch cast-iron skillet or baking dish with a little oil. This keeps the cornbread from sticking. - In a large bowl, combine 1 cup cornmeal, 1 cup all-purpose flour, and 1 tablespoon baking powder. - Add 1/2 teaspoon salt and 1/4 teaspoon cayenne pepper if you want extra heat. Whisk until everything is mixed well. - In another bowl, whisk together 2 large eggs, 1 cup buttermilk, 1/4 cup vegetable oil, and 2 tablespoons honey. - Make sure the mixture is smooth. This helps the cornbread rise nicely. - Pour the wet mixture into the dry mixture. - Stir gently until just combined. A few lumps are fine. Overmixing can make the cornbread tough. - Fold in 1 cup of grated sharp cheddar cheese and 1/2 cup diced jalapeños. - Do this gently to keep the cheese and jalapeños evenly spread throughout the batter. - Pour the batter into the prepared skillet. Smooth the top with a spatula. - Bake for 20-25 minutes. It’s done when the top is golden brown and a toothpick comes out clean. - Let it cool for a few minutes before slicing. To get the best texture, avoid overmixing your batter. When you mix, combine until just blended. A few lumps are fine. This keeps your cornbread light and fluffy. Use buttermilk to add moisture. It helps create a soft, tender crumb. Adjusting spice levels can change the whole dish. If you want more heat, add more jalapeños. You can also sprinkle in cayenne pepper. Start with a little, then taste. It’s easier to add than to take away. Consider herbs like cilantro or chives for added taste. They bring freshness and color. Serve your cornbread warm. Drizzle a little honey on top for sweetness. Garnish with sliced jalapeños or fresh herbs. This adds a nice touch. Pair cornbread with chili or soup. The warm flavors complement each other. You can also serve it with a side salad for a complete meal. Pro Tips Use Fresh Jalapeños: Fresh jalapeños will provide a vibrant flavor and crunchy texture. If you prefer a milder taste, remove the seeds and membranes before dicing. Experiment with Cheeses: While sharp cheddar is delicious, try mixing in other cheeses like pepper jack or feta for a different flavor profile. Let It Rest: After baking, let the cornbread rest for a few minutes. This helps to set the texture and makes it easier to slice. Serve with Toppings: Elevate your cornbread by serving it with toppings like butter, honey, or a dollop of sour cream to enhance the flavors. {{image_2}} You can make this cornbread gluten-free. Replace all-purpose flour with gluten-free flour blends. Almond flour or oat flour also works well. Just make sure to check your blend for baking powder. Want to change up the cheese? You can use pepper jack for a spicy twist. Monterey Jack gives a creamy texture. Gouda adds a smoky flavor. Try different cheeses to suit your taste! Adjust the heat by changing the jalapeño amount. If you prefer mild, use less or remove the seeds. For more heat, add more jalapeños or use fresh ones instead of pickled. You can also add cayenne pepper for extra spice. To keep your Cheddar Jalapeño Cornbread fresh, store it in an airtight container. Place it in the fridge if you have leftovers. This method helps keep the cornbread moist and tasty. You can also wrap it in plastic wrap or foil. Use it within three to four days for the best flavor. Freezing cornbread is simple. First, slice the cornbread into wedges. Wrap each piece in plastic wrap, then place them in a freezer bag. Make sure to remove as much air as possible. You can freeze cornbread for up to three months. To reheat, thaw it in the fridge overnight. Then, warm it in the oven at 350°F (175°C) for about 10 minutes. In the fridge, Cheddar Jalapeño Cornbread lasts for about four days. If you freeze it properly, it can stay fresh for up to three months. Always check for any signs of spoilage before eating. If it looks or smells off, it’s best to throw it away. Yes, you can use frozen jalapeños. They save time and keep well. When using frozen jalapeños, thaw them first. Drain any extra moisture to avoid sogginess. Chop them into small pieces before mixing them into the batter. This way, you still get that spicy flavor in every bite. To make this cornbread dairy-free, you can swap out buttermilk and cheese. Use almond milk or soy milk mixed with lemon juice instead of buttermilk. For cheese, try using dairy-free cheddar or nutritional yeast for flavor. This ensures you still get a tasty cornbread without the dairy. Cheddar jalapeño cornbread pairs well with many dishes. It is great with chili, soup, or a hearty stew. You can also serve it alongside grilled meats or a fresh salad. For a fun twist, try it with honey butter or a spicy dipping sauce. Enjoy the warm, comforting flavors! This blog post covered the key ingredients for Cheddar Jalapeño Cornbread and provided clear step-by-step instructions for making it. We looked at dry and wet ingredients, add-ins, baking tips, and storage information. With these tips, you can enjoy a flavorful and moist cornbread, tailored to your taste. Whether you choose to spice things up or keep it mild, your skills in the kitchen will shine. Enjoy your baking adventure!

Cheddar Jalapeño Cornbread

A deliciously spicy cornbread with sharp cheddar and jalapeños, 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 8
Calories 200 kcal

Ingredients
  

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 large eggs
  • 1 cup buttermilk
  • 1/4 cup vegetable oil
  • 1 cup sharp cheddar cheese, grated
  • 1/2 cup jalapeños, diced
  • 2 tablespoons honey

Instructions
 

  • Preheat your oven to 400°F (200°C) and grease a 9-inch cast-iron skillet or baking dish.
  • In a large mixing bowl, combine the cornmeal, flour, baking powder, salt, and cayenne pepper if using. Whisk these dry ingredients together until well incorporated.
  • In another bowl, whisk together the eggs, buttermilk, vegetable oil, and honey until smooth.
  • Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
  • Gently fold in the grated cheddar cheese and diced jalapeños until evenly distributed.
  • Pour the batter into the prepared skillet or baking dish, smoothing out the top with a spatula.
  • Bake for about 20-25 minutes, or until the cornbread is golden brown and a toothpick inserted in the center comes out clean.
  • Remove from the oven and allow the cornbread to cool for a few minutes before slicing into wedges.

Notes

Serve warm with extra honey and garnish with jalapeños or cilantro.
Keyword baking, cheddar, cornbread, jalapeño, spicy