Get ready to experience the perfect blend of spicy and savory flavors with this mouthwatering Jalapeño Cheddar Cornbread recipe. Whether you’re hosting a summer barbecue, bringing a dish to a potluck, or simply craving a comforting snack, this cornbread will surely steal the spotlight.
Introduction
Cornbread has deep roots in American Southern cuisine, offering a delightful mix of textures and flavors. This Jalapeño Cheddar Cornbread elevates the traditional recipe by adding the spicy kick of jalapeños and the rich, creamy taste of sharp cheddar cheese. Each bite offers a harmonious combination of tender cornmeal, melty cheese, and a touch of heat—perfect for any occasion.
My love for this recipe began at a family gathering, where the smoky aroma of cornbread baking in a cast-iron skillet filled the air. The surprise addition of jalapeños made it unforgettable, adding just the right amount of zest to complement the cheddar’s sharpness. Since then, it has been a staple in my kitchen, and now I’m thrilled to share it with you!
Ingredients
To prepare this comforting Jalapeño Cheddar Cornbread, you’ll need:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 cup shredded sharp cheddar cheese
- 1 cup fresh or frozen corn kernels
- 2 jalapeños, finely chopped (plus extra slices for topping)
- 2 tablespoons chopped fresh cilantro (optional for garnish)
This recipe is quite versatile. For instance, if you prefer a milder version, you can reduce the number of jalapeños or remove the seeds to tone down the heat. Additionally, for a dairy-free version, swap out the buttermilk with a plant-based alternative like almond milk mixed with a tablespoon of lemon juice, and replace the cheddar with a dairy-free cheese. Although these substitutions may slightly alter the flavor and texture, the result will still be delicious!
How to Make Jalapeño Cheddar Cornbread
Follow these steps to create your own delicious Jalapeño Cheddar Cornbread:
- Preheat the Oven: Start by preheating your oven to 375°F (190°C). Grease an 8-inch square baking pan or cast-iron skillet, which will give your cornbread that perfect golden crust.
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and baking soda. This dry mix forms the base of your cornbread, giving it its signature crumbly texture.
- Prepare Wet Ingredients: In a separate bowl, whisk together the buttermilk, eggs, and melted butter. The buttermilk adds a subtle tang and helps keep the cornbread moist, while the eggs and butter add richness.
- Combine and Stir: Next, pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this can make the cornbread dense.
- Add Flavorful Ingredients: Then, fold in the shredded cheddar cheese, corn kernels, and chopped jalapeños. These ingredients add texture, flavor, and that delightful kick of spice.
- Bake to Perfection: Pour the batter into the prepared pan and smooth the top with a spatula. Top with additional jalapeño slices for extra heat and bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Finally, allow the cornbread to cool slightly before garnishing with chopped cilantro, if desired. Serve warm and enjoy the blend of cheesy goodness and spicy jalapeño heat!
Helpful Tips
- Adjust the Spice Level: For a spicier cornbread, leave in the jalapeño seeds or add an extra jalapeño. On the other hand, to tone it down, remove the seeds and reduce the amount of jalapeños.
- Cheese Options: While sharp cheddar is recommended, you can experiment with other types of cheese like Monterey Jack, Gouda, or even a spicy pepper jack for an extra kick.
- Cornmeal Type: Using stone-ground cornmeal will give your cornbread a more rustic texture, whereas finer cornmeal results in a smoother consistency.
Serving Suggestions
This Jalapeño Cheddar Cornbread pairs beautifully with a variety of dishes. For instance, serve it alongside a hearty bowl of chili, a smoky barbecue spread, or a simple salad for a complete meal. You can also enjoy it on its own, perhaps with a dollop of honey butter for a sweet contrast to the spicy jalapeños.
For a breakfast twist, serve leftover cornbread with a fried egg on top, or crumble it over a salad for added crunch and flavor.
Nutritional Information
Short Nutritional Information:
This Jalapeño Cheddar Cornbread is not just delicious but also packs a punch in terms of nutritional value. It’s a good source of protein, thanks to the cheese and eggs, and provides a moderate amount of carbs and fats. Furthermore, the jalapeños add vitamin C, while the cornmeal brings in dietary fiber.
Nutritional Information (per serving)
- Calories: 230 kcal
- Carbohydrates: 25g
- Protein: 7g
- Fat: 11g
- Saturated Fat: 6g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 3g
- Trans Fat: 0g
- Cholesterol: 55mg
- Sodium: 320mg
- Potassium: 160mg
- Fiber: 2g
- Sugar: 4g
- Vitamin A: 300IU
- Vitamin C: 3mg
- Calcium: 150mg
- Iron: 1.5mg
This nutritional breakdown highlights the balanced nature of this cornbread. In addition, the fiber content supports digestion, and the cheese provides a good amount of calcium, essential for bone health.
Storage and Leftovers
Refrigerate: Store any leftover cornbread in an airtight container in the refrigerator for up to 4 days.
Reheat: To reheat, wrap the cornbread in foil and warm it in a 350°F (175°C) oven for about 10 minutes, or until heated through. You can also microwave individual slices for about 20-30 seconds.
Leftover cornbread is incredibly versatile. For example, crumble it over soups or salads, or use it as a base for stuffing. It can also be repurposed into cornbread croutons for an added crunch in your favorite dishes.
Frequently Asked Questions (FAQs)
- Can I use a different type of cheese?
Yes, feel free to experiment with cheeses like Monterey Jack, Gouda, or even a spicy pepper jack. - How can I make this cornbread gluten-free?
Simply substitute the all-purpose flour with a 1:1 gluten-free baking flour. Although the texture may differ slightly, it will still be delicious. - Can I make this recipe vegan?
Absolutely! Use a plant-based milk mixed with a tablespoon of lemon juice in place of buttermilk, and substitute the eggs with a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). Then, swap the cheddar with your favorite dairy-free cheese.
Related Recipes
If you loved this Jalapeño Cheddar Cornbread, be sure to check out these other delicious recipes:
Conclusion
In conclusion, I hope you enjoy making and devouring this Jalapeño Cheddar Cornbread as much as I do! It’s a versatile, crowd-pleasing recipe that can easily be customized to suit your taste. Whether you like it spicy or mild, cheesy or light, this cornbread is sure to become a favorite in your household.
Don’t forget to share your experience with this recipe and any creative twists you added. I love hearing from you and seeing how you make each dish your own!
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Jalapeño Cheddar Cornbread Recipe – Easy & Spicy Bread
Description
Hello, food enthusiasts! ????️ Are you ready to spice up your life with a delightful and savory treat? Whether you’re looking for a comforting side dish or a stand-alone snack, this Jalapeño Cheddar Cornbread is sure to hit the spot. It’s a perfect blend of moist, cheesy goodness with a spicy kick, making it a must-have for any meal.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 cup shredded sharp cheddar cheese
- 1 cup fresh or frozen corn kernels
- 2 jalapeños, finely chopped (plus extra slices for topping)
- 2 tablespoons chopped fresh cilantro (optional for garnish)
Instructions
- Preheat the oven to 375°F (190°C). Grease an 8-inch square baking pan or a cast-iron skillet to ensure your cornbread doesn’t stick.
- Mix the dry ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and baking soda. This dry mixture forms the base of your cornbread.
- Combine the wet ingredients: In a separate bowl, whisk together the buttermilk, eggs, and melted butter. Make sure the butter is melted but not hot, to avoid scrambling the eggs.
- Bring it all together: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this can make the cornbread tough.
- Add the delicious extras: Fold in the shredded cheddar cheese, corn kernels, and chopped jalapeños. These ingredients will infuse your cornbread with flavor and texture.
- Prepare to bake: Pour the batter into the prepared pan, smoothing the top with a spatula. For an extra kick, top with additional jalapeño slices.
- Bake to perfection: Place the pan 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.
- Cool and serve: Allow the cornbread to cool slightly before garnishing with chopped cilantro, if desired. Serve warm for the best flavor experience.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Temperature Matters: Always preheat your oven to ensure even baking. An oven thermometer can help you verify the correct temperature.
- Handling Jalapeños: When chopping jalapeños, be sure to remove the seeds if you prefer a milder heat. Remember to wash your hands thoroughly afterward, or better yet, wear gloves to avoid irritation.
- Texture Tip: If you like your cornbread extra moist, consider adding an extra tablespoon of melted butter to the batter.
