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To make great Jalapeño Cheddar Cornbread, you need some basic ingredients. These core items form the base of your bread. - 1 cup cornmeal - 1 cup all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/4 teaspoon black pepper Cornmeal gives your cornbread a nice texture. All-purpose flour helps with the structure. Baking powder makes it rise, while salt and black pepper add flavor. Next, you’ll need some dairy and eggs for moisture and richness. These ingredients help create a soft, fluffy cornbread. - 1 cup buttermilk (or plant-based milk) - 1/3 cup vegetable oil - 2 large eggs Buttermilk, or a plant-based option, keeps the bread moist. Vegetable oil adds richness and helps with texture. Eggs bind everything together, giving a nice crumb. Now comes the fun part—adding flavor! These ingredients make your cornbread stand out. - 1 cup shredded sharp cheddar cheese - 1-2 fresh jalapeños, finely chopped (seeds removed for less heat, if desired) - 1/4 cup honey (optional for a touch of sweetness) Sharp cheddar cheese brings a bold taste. Fresh jalapeños add spice and a bit of heat. If you like a hint of sweetness, honey is a great choice! {{ingredient_image_1}} 1. Start by preheating your oven to 400°F (200°C). This step is crucial for the perfect rise. 2. Prepare a 9-inch square baking pan or a cast-iron skillet. Grease it well with cooking spray or butter. 3. In a large mixing bowl, gather the dry ingredients. Combine 1 cup of cornmeal, 1 cup of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Whisk them together until they blend well. 1. In another bowl, whisk together 1 cup of buttermilk, 1/3 cup of vegetable oil, and 2 large eggs. Mix until smooth. 2. If you like a touch of sweetness, add 1/4 cup of honey to the wet mix and stir well. 1. Gradually pour the wet ingredients into the dry ingredients. Stir gently until just combined. It’s okay if there are a few lumps. 2. Now, fold in 1 cup of shredded sharp cheddar cheese and 1-2 finely chopped fresh jalapeños. Distribute them evenly in the batter. 3. Transfer the batter to your prepared baking dish. Use a spatula to smooth the top if needed. 1. Bake the cornbread for 20-25 minutes. Check for doneness by inserting a toothpick in the center. It should come out clean. 2. Once baked, let the cornbread cool for about 10 minutes in the pan. This helps it set and makes slicing easier. To make the best jalapeño cheddar cornbread, avoid overmixing the batter. Mix just until the wet and dry ingredients blend. A few lumps are okay; they help keep the cornbread light and fluffy. You can also adjust ingredients to fit your needs. If you don't have buttermilk, use plant-based milk. You can swap vegetable oil for melted butter. Both work wonderfully! Serve your cornbread warm with a pat of butter on top. The buttery flavor pairs well with the spicy jalapeños and sharp cheddar. For extra flavor, add toppings like sliced jalapeños or fresh cilantro. A sprinkle of smoked paprika can also bring a nice touch. To keep leftovers fresh, store them in an airtight container. Place the container in the fridge where they will last about 3 to 4 days. When reheating, the oven is best. Preheat it to 350°F (175°C). Wrap the cornbread in foil to keep it from drying out. Bake for 10 to 15 minutes until warm. You can also use the microwave. Just heat in short bursts to avoid making it tough. Pro Tips Use Fresh Jalapeños: For the best flavor and heat, opt for fresh jalapeños. Roast them slightly before adding to enhance their taste. Let It Rest: Allow the cornbread to sit for a few minutes after baking. This helps improve texture and makes it easier to slice. Cheese Variety: Experiment with different cheese types. Pepper Jack adds extra heat, while Gouda offers a smoky flavor. Storage Tips: Store leftover cornbread in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness. {{image_2}} To change the spice level, you can adjust the jalapeños. If you want more heat, add extra jalapeños. For less heat, use fewer or remove the seeds. You can also experiment with other peppers. Try poblano or banana peppers for milder flavor. For a real kick, add serrano peppers. You don't have to stick to sharp cheddar. Pepper jack cheese adds spice and creaminess. Mozzarella gives a softer texture and milder taste. Feel free to mix different cheeses. Combining cheddar and gouda creates a rich flavor. You can play with sweetness by adding honey or sugar. If you want a savory twist, add herbs like thyme or rosemary. A touch of garlic powder can enhance the flavor too. This way, you can make cornbread fit any meal. To keep your leftover cornbread fresh, wrap it tightly in plastic wrap. You can also place it in an airtight container. This method helps keep moisture in and prevents drying out. Store the cornbread in the refrigerator. It will last about 3 to 5 days. If you want to enjoy it longer, consider freezing it. Freezing cornbread is simple. First, let the cornbread cool completely. Then, cut it into individual pieces for easy thawing. Wrap each piece in plastic wrap and place them in a freezer bag or container. Make sure to remove as much air as possible. This will help prevent freezer burn. Cornbread can be frozen for up to 3 months without losing its taste. To thaw, remove the desired amount from the freezer. You can let it sit in the fridge overnight or choose the quick method. Microwave it on low power for 30 seconds to 1 minute. This keeps the cornbread soft. When reheating cornbread, you have two main options: oven or microwave. If you use the oven, preheat it to 350°F (175°C). Wrap the cornbread in foil to keep it moist. Heat it for about 10-15 minutes. For the microwave, place the cornbread on a microwave-safe plate. Add a small cup of water next to it. This helps keep the cornbread from drying out. Heat on low for about 30 seconds. Check if it's warm enough. If not, heat in short bursts. This way, you can enjoy your cornbread just as tasty as when it was fresh! Yes, you can make Jalapeño Cheddar Cornbread ahead of time. Bake the cornbread, then let it cool. Wrap it tightly in plastic wrap. Store it in the fridge for up to three days. For longer storage, freeze it for up to three months. Thaw it in the fridge overnight before serving. This cornbread pairs well with many dishes. Serve it with chili for a cozy meal. It also goes great with soups, like a hearty vegetable or chicken soup. You can enjoy it alongside grilled meats, like burgers or BBQ chicken. For a simple snack, add butter or honey on top. To change the heat level, adjust the jalapeño amount. For mild heat, use one jalapeño and remove the seeds. For more spice, include two jalapeños with seeds. You can also use different peppers, like poblano or serrano, for varied flavors. Always taste the batter before baking to ensure it meets your spice preference. Yes, you can easily make this cornbread dairy-free. Use plant-based milk, like almond or oat milk, instead of buttermilk. Replace the buttermilk with a mix of plant-based milk and vinegar. For eggs, use flaxseed meal or applesauce as a substitute. This way, you can enjoy the cornbread without dairy. Jalapeño Cheddar Cornbread stays fresh for about three days in the fridge. Keep it in an airtight container to maintain its moisture. If frozen, it lasts up to three months. Just make sure to wrap it well to avoid freezer burn. Enjoy it warm for the best flavor! Jalapeño cheddar cornbread is an easy, tasty dish made with simple ingredients. You mix dry and wet items, then blend in flavorful additions like cheese and jalapeños. Remember to avoid overmixing for the best texture. Enjoy it warm with butter or try new flavors by swapping ingredients. Proper storage keeps leftovers fresh, while these tips make reheating easy. This cornbread adds a fun twist to any meal and satisfies everyone. I hope you’re excited to bake and enjoy this cornbread masterpiece!

Jalapeño Cheddar Cornbread

A savory cornbread with a kick from jalapeños and richness from sharp cheddar cheese.
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 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup buttermilk (or plant-based milk)
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1 cup shredded sharp cheddar cheese
  • 1-2 fresh jalapeños, finely chopped (seeds removed for less heat, if desired)
  • 1/4 cup honey (optional for a touch of sweetness)

Instructions
 

  • Preheat your oven to 400°F (200°C). Grease a 9-inch square baking pan or a cast-iron skillet with cooking spray or butter.
  • In a large mixing bowl, combine the cornmeal, flour, baking powder, salt, and black pepper. Whisk together until well mixed.
  • In another bowl, whisk together the buttermilk, vegetable oil, and eggs until smooth. If you are using honey, mix it in at this stage.
  • Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix; a few lumps are okay.
  • Fold in the shredded cheddar cheese and chopped jalapeños, distributing them evenly through the batter.
  • Pour the cornbread batter into the prepared baking dish or skillet, smoothing the top with a spatula if needed.
  • Bake for 20-25 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
  • Allow the cornbread to cool for about 10 minutes in the pan before slicing and serving.

Notes

Serve warm with a dollop of butter on top. Garnish with extra jalapeño slices or a sprinkle of fresh cilantro for a pop of color!
Keyword baking, cheddar, cornbread, jalapeño