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- 1 cup cornmeal - 1 cup all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/4 teaspoon baking soda - 1 cup buttermilk (or milk with 1 tsp vinegar) - 1/4 cup unsalted butter, melted - 2 large eggs - 1 cup shredded sharp cheddar cheese - 1-2 jalapeños, finely chopped (remove seeds for less heat) - 1/4 cup honey (optional) Jalapeños add a nice kick to the cornbread. They give it warmth and flavor. If you want less heat, remove the seeds. Cheddar cheese brings a rich, savory taste. It melts beautifully, adding creaminess. The combination of these flavors makes for a unique cornbread. If you prefer dairy-free, you can use almond milk instead of buttermilk. Add a teaspoon of vinegar to mimic the acidity of buttermilk. For a gluten-free option, swap all-purpose flour with a gluten-free blend. You can even mix in different cheeses like mozzarella or pepper jack for a twist. Adjust the jalapeños based on your heat preference. {{ingredient_image_1}} Start by preheating your oven to 400°F (200°C). Grease an 8-inch square baking dish or a cast iron skillet. This will help your cornbread release easily after baking. In a large bowl, whisk together these dry ingredients: - 1 cup cornmeal - 1 cup all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/4 teaspoon baking soda Make sure they blend well. In another bowl, mix your wet ingredients: - 1 cup buttermilk (or substitute with milk and 1 teaspoon vinegar) - 1/4 cup melted unsalted butter - 2 large eggs If you want a touch of sweetness, add 1/4 cup honey to this mix. Whisk until everything is smooth. Now, pour the wet mixture into the dry ingredients. Stir gently until just combined. Be careful; over-mixing can make your cornbread tough. Next, fold in 1 cup of shredded sharp cheddar cheese and 1-2 finely chopped jalapeños. If you want less heat, remove the seeds from the jalapeños. Distribute them evenly in the batter. Pour the batter into your prepared dish or skillet. Smooth the top with a spatula. Bake in your preheated oven for 20-25 minutes. Look for a golden brown color. Also, stick a toothpick in the center. If it comes out clean, your cornbread is done. Let it cool for 5-10 minutes before slicing into squares. Always measure your ingredients carefully. Accurate measurements lead to better results. For the jalapeños, finely chop them for even heat distribution. If you want a milder flavor, remember to remove the seeds. If you use honey, warm it slightly. This helps it mix better with the wet ingredients. When shredding cheese, use a box grater for better texture. Freshly shredded cheese melts better than pre-packaged cheese. Keep your oven at 400°F (200°C) for the best results. Bake for 20-25 minutes. Check at 20 minutes to see if it’s done. Remember, every oven is different. Use a toothpick to test for doneness. If it comes out clean, you’re ready to enjoy your cornbread! To make the best Jalapeño Cheddar Cornbread, follow these tips: - Use fresh ingredients: Fresh cornmeal and cheese give the best flavor. - Measure correctly: Use the right measuring cups for dry and wet ingredients. - Preheat your oven: Always preheat to 400°F. This helps your cornbread rise. - Avoid over-mixing: Mix until just combined. Too much mixing makes it tough. - Check for doneness: Use a toothpick. It should come out clean when done. If your cornbread is dense, it may be due to over-mixing. Stop mixing when you see no dry flour. If it’s too dry, check your oven’s temperature. An oven that runs hot can dry it out. You can also try adding a splash more buttermilk next time. For a cornbread that sticks to the pan, ensure you grease it well before pouring in the batter. Serve your warm cornbread straight from the pan. Top it with a pat of butter for extra flavor. Pair it with chili or soup for a hearty meal. You can also enjoy it with honey on the side for sweetness. For a fun twist, sprinkle fresh cilantro on top before serving. This adds a nice touch and color. Pro Tips Use Fresh Jalapeños: Fresh jalapeños provide the best flavor and heat. Adjust the quantity based on your spice preference. Don’t Over-Mix: Mixing the batter too much can lead to tough cornbread. Stir until just combined for a light texture. Check for Doneness: Ovens can vary, so check your cornbread a few minutes early. It should be golden brown and a toothpick should come out clean. Serving Suggestions: Serve warm with butter and honey for a delightful contrast to the spicy jalapeños. {{image_2}} You can control the heat in your cornbread by adjusting the jalapeños. For a spicy kick, use two jalapeños with seeds. If you want less heat, remove the seeds and use just one. You can even skip the jalapeños altogether for a mild version. This makes your cornbread suitable for everyone. Feel free to get creative with add-ins! Adding fresh corn gives a sweet crunch. You can also mix in herbs like cilantro or chives for extra flavor. Different cheeses can change the taste too. Try pepper jack for more spice or a mild cheese for a softer flavor. Experimenting makes each batch unique! If you need gluten-free cornbread, swap the all-purpose flour for a gluten-free blend. For a vegan version, use plant-based milk and replace the eggs with flax eggs. Simply mix one tablespoon of flaxseed meal with three tablespoons of water for each egg. These adjustments keep your cornbread tasty while meeting your dietary needs. To keep your Jalapeño Cheddar Cornbread fresh, store it properly. You can refrigerate or freeze it. For refrigeration, wrap the cornbread in plastic wrap or place it in an airtight container. This keeps moisture in and prevents it from drying out. If you want to freeze it, slice the cornbread first. Wrap each slice in plastic wrap, then place them in a freezer bag. This method helps you grab a slice any time you crave it. When stored in the fridge, your cornbread lasts about 3 to 5 days. If you freeze it, it can last up to 3 months. Just remember to label the bag with the date. This helps you keep track of how long it's been stored. For the best taste, reheat your cornbread in the oven. Preheat the oven to 350°F (175°C). Place the cornbread on a baking sheet and cover it with foil to prevent drying. Heat for about 10-15 minutes or until it's warm throughout. You can also use a microwave if you're in a hurry. Place a slice on a microwave-safe plate and heat for 15-30 seconds. Just be careful not to overheat; you want it warm, not hot and chewy. Enjoy your cornbread fresh and tasty! You can use milk mixed with vinegar as a buttermilk substitute. To make one cup of buttermilk, add 1 teaspoon of vinegar to a cup of milk. Let it sit for about five minutes until it thickens slightly. This simple swap works well in the recipe. Check the cornbread after about 20 minutes. Insert a toothpick into the center. If it comes out clean, the cornbread is done. You want a golden-brown top and a firm texture. If it needs more time, bake for an extra 5 minutes. Yes, you can prepare the batter ahead of time. Mix the dry and wet ingredients and store them separately in the fridge. When ready, combine them and bake. You can also bake the cornbread a day ahead. Just store it in an airtight container at room temperature. Reheat it before serving for the best taste. This blog post covered every step to make jalapeño cheddar cornbread. We looked at key ingredients, cooking steps, and helpful tips. I shared ways to adjust flavors and diets, plus storage tricks. Remember, the right ingredients make a big difference. Follow the baking tips to avoid mistakes. Enjoy your cornbread warm with butter or alongside your favorite chili. I hope this makes your cooking fun and easy!

Spicy Jalapeño Cheddar Cornbread

A deliciously spicy cornbread featuring jalapeños and 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
  • 0.5 teaspoon salt
  • 0.25 teaspoon baking soda
  • 1 cup buttermilk (or substitute with milk + 1 tsp vinegar)
  • 0.25 cup unsalted butter, melted
  • 2 large eggs
  • 1 cup shredded sharp cheddar cheese
  • 1 to 2 jalapeños, finely chopped (remove seeds for less heat)
  • 0.25 cup honey (optional, for a touch of sweetness)

Instructions
 

  • Preheat your oven to 400°F (200°C). Grease an 8-inch square baking dish or cast iron skillet.
  • In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and baking soda until well combined.
  • In a separate bowl, mix the buttermilk, melted butter, and eggs together. If using honey, add it here and whisk until smooth.
  • Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid over-mixing.
  • Fold in the shredded cheddar cheese and chopped jalapeños, distributing them evenly through the batter.
  • Pour the batter into the prepared baking dish or skillet, smoothing the top with a spatula.
  • Bake in the preheated oven for 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 let it cool for 5-10 minutes before slicing into squares.

Notes

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