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Jalapeño Cheddar Cornbread Simple and Savory Recipe

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To make Jalapeño Cheddar Cornbread, you need the following items: - 1 cup cornmeal - 1 cup all-purpose flour - 1/4 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon salt - 1 cup buttermilk (or 1 cup milk with 1 tablespoon lemon juice added) - 1/4 cup vegetable oil - 2 large eggs - 1 cup shredded sharp cheddar cheese - 2 jalapeños, seeded and finely chopped - 1/2 cup corn kernels (fresh or frozen) You can swap some ingredients if needed. Here are a few ideas: - Instead of buttermilk, use regular milk with lemon juice. - If you don’t have cornmeal, use more flour. - For cheese, try pepper jack or a mild cheddar. - Use olive oil instead of vegetable oil for a different flavor. Each ingredient plays a key role in the flavor and texture of the cornbread: - Cornmeal gives a hearty base and a slight crunch. - All-purpose flour helps bind the mix and adds softness. - Baking powder makes the cornbread rise and stay fluffy. - Cheddar cheese adds richness and a sharp flavor that pairs well with jalapeños. - Jalapeños bring heat and a fresh taste, making the dish exciting. - Corn kernels add sweetness and texture, enhancing every bite. Understanding these ingredients helps you make the best cornbread. Each one contributes to that perfect blend of savory and sweet. {{ingredient_image_1}} First, gather all your ingredients. You need cornmeal, flour, sugar, baking powder, salt, buttermilk, vegetable oil, eggs, cheese, jalapeños, and corn. Preheat your oven to 400°F (200°C). Next, grease an 8-inch square baking dish or a cast-iron skillet. This prevents the cornbread from sticking. In a big bowl, mix the cornmeal, flour, sugar, baking powder, and salt. Whisk them together until they look nice and even. In another bowl, whisk the buttermilk, vegetable oil, and eggs. Make sure it’s smooth before you move on. Now, pour your wet mix into the dry mix. Stir them together gently but don’t overmix. This helps keep your cornbread light. After that, fold in the cheese, chopped jalapeños, and corn. Do this until everything is mixed well. Pour the batter into your greased baking dish or skillet. Smooth the top with a spatula for a nice finish. Place it in your preheated oven. Bake for 20-25 minutes. You want the top to be golden brown. Insert a toothpick in the center; it should come out clean if it's done. Once baked, take it out of the oven. Let it cool in the pan for about 10 minutes. This makes it easier to slice. Cut it into squares and serve warm. You can put it in a basket lined with a cloth napkin. For a lovely touch, add more cheese and jalapeño slices on top. Enjoy your savory treat! To get the best texture, blend your dry and wet ingredients well. Mix until just combined to keep the cornbread light. Overmixing can make it dense. Use sharp cheddar cheese for a bold taste. The cheese adds creaminess and flavor. One common mistake is forgetting to preheat your oven. If the oven isn’t hot, the cornbread won’t rise well. Also, don’t skip greasing your baking dish. This helps the cornbread come out easily. Finally, don’t ignore the cooling time. Letting it cool helps it set properly. If you want more heat, add an extra jalapeño or use a spicier variety. You can also mix in some cayenne pepper or crushed red pepper flakes. For a fun twist, try adding diced poblano peppers for a smoky flavor. Adjust the spice to fit your taste buds. Pro Tips Use Fresh Jalapeños: Fresh jalapeños provide the best flavor and heat. Adjust the amount according to your heat preference. Let It Rest: Allow the cornbread to rest for 10 minutes after baking. This helps it set and makes slicing easier. Experiment with Cheese: Try different types of cheese, like pepper jack or gouda, for a unique twist on flavor. Serve with Butter: For extra richness, serve warm slices with a pat of butter or a drizzle of honey. {{image_2}} You can switch things up by adding mixed peppers. Use red, green, and yellow bell peppers for a colorful twist. Chop them finely and mix them in with the jalapeños. This adds sweetness and crunch. It also makes the cornbread vibrant and fun. If you need a gluten-free option, use gluten-free flour instead of all-purpose flour. You can find many good blends at the store. This swap keeps the cornbread light and fluffy. Just be sure to check the labels for any hidden gluten. Some people love a sweet cornbread. To make it sweet, add more sugar. You can also put in a touch of honey or maple syrup. For a savory kick, try adding more jalapeños or spices like cumin. This choice lets you create a cornbread that fits your taste. Once your jalapeño cheddar cornbread cools, store it properly. Place the leftovers in an airtight container. This keeps the bread moist and fresh. You can also wrap it tightly in plastic wrap. Store it at room temperature for up to three days. To reheat your cornbread, use an oven or microwave. If using an oven, preheat it to 350°F (175°C). Wrap the cornbread in foil to keep it from drying out. Heat for about 10-15 minutes or until warm. If you choose the microwave, heat one piece at a time for 20-30 seconds. Check to see if it’s warm enough. You can freeze jalapeño cheddar cornbread for later. First, slice it into squares. Wrap each piece in plastic wrap, then place them in a freezer bag. Remove as much air as possible before sealing. You can freeze it for up to three months. To enjoy, thaw overnight in the fridge and reheat in the oven. Yes, you can use frozen corn in this recipe. Just take the corn from the freezer and let it thaw. Drain any extra water before mixing it into the batter. This keeps your cornbread from getting too wet. Frozen corn still gives great flavor and texture. To make your cornbread spicier, add more jalapeños. You can also keep the seeds in for extra heat. If you want a different kick, try adding a dash of cayenne pepper or chili powder. Mixing in diced serrano peppers can also spice things up nicely. Jalapeño Cheddar Cornbread goes well with many dishes. It’s great with chili, soups, or stews. You can serve it alongside grilled meats or barbecued foods. It also works well with salads, adding a nice crunch and flavor. Enjoy it with a side of butter or honey for a treat! To sum up, we explored key ingredients for Jalapeño Cheddar Cornbread. Knowing how to change them lets you adapt to your taste. We walked through easy prep and baking steps. Perfect texture and flavor come from practice and using the right tips. Don’t forget the fun variations you can try. Store your cornbread properly to enjoy later. With these insights, you’re ready to bake and impress. Cornbread can be more than a side; it can be a star. Enjoy your cooking journey!

WANT TO SAVE THIS RECIPE?

If you’re craving a warm, savory treat, this Jalapeño Cheddar Cornbread recipe is for you! It’s easy to make and bursting with flavor. Whether you’re a beginner or a seasoned cook, you can whip up this tasty dish in no time. I’ll share all the must-have ingredients, step-by-step instructions, and tips to perfect it. Get ready to impress your family and friends with this delightful cornbread!

Why I Love This Recipe

  1. Perfect Balance of Flavors: The combination of spicy jalapeños and sharp cheddar cheese creates a delightful contrast with the sweetness of the cornbread.
  2. Easy to Make: This cornbread recipe is straightforward and requires minimal prep time, making it perfect for both novice and experienced bakers.
  3. Versatile Side Dish: Whether you’re serving it with chili, barbecue, or just butter, this cornbread complements a variety of meals beautifully.
  4. Great for Any Occasion: From family dinners to potlucks, this cornbread is always a hit and sure to impress your guests.

Ingredients

List of Ingredients

To make Jalapeño Cheddar Cornbread, you need the following items:

– 1 cup cornmeal

– 1 cup all-purpose flour

– 1/4 cup granulated sugar

– 1 tablespoon baking powder

– 1/2 teaspoon salt

– 1 cup buttermilk (or 1 cup milk with 1 tablespoon lemon juice added)

– 1/4 cup vegetable oil

– 2 large eggs

– 1 cup shredded sharp cheddar cheese

– 2 jalapeños, seeded and finely chopped

– 1/2 cup corn kernels (fresh or frozen)

Ingredient Substitutions

You can swap some ingredients if needed. Here are a few ideas:

– Instead of buttermilk, use regular milk with lemon juice.

– If you don’t have cornmeal, use more flour.

– For cheese, try pepper jack or a mild cheddar.

– Use olive oil instead of vegetable oil for a different flavor.

Importance of Ingredients

Each ingredient plays a key role in the flavor and texture of the cornbread:

– Cornmeal gives a hearty base and a slight crunch.

– All-purpose flour helps bind the mix and adds softness.

– Baking powder makes the cornbread rise and stay fluffy.

– Cheddar cheese adds richness and a sharp flavor that pairs well with jalapeños.

– Jalapeños bring heat and a fresh taste, making the dish exciting.

– Corn kernels add sweetness and texture, enhancing every bite.

Understanding these ingredients helps you make the best cornbread. Each one contributes to that perfect blend of savory and sweet.

Step-by-Step Instructions

Preparation Steps

First, gather all your ingredients. You need cornmeal, flour, sugar, baking powder, salt, buttermilk, vegetable oil, eggs, cheese, jalapeños, and corn. Preheat your oven to 400°F (200°C). Next, grease an 8-inch square baking dish or a cast-iron skillet. This prevents the cornbread from sticking.

In a big bowl, mix the cornmeal, flour, sugar, baking powder, and salt. Whisk them together until they look nice and even. In another bowl, whisk the buttermilk, vegetable oil, and eggs. Make sure it’s smooth before you move on.

Now, pour your wet mix into the dry mix. Stir them together gently but don’t overmix. This helps keep your cornbread light. After that, fold in the cheese, chopped jalapeños, and corn. Do this until everything is mixed well.

Baking Process

Pour the batter into your greased baking dish or skillet. Smooth the top with a spatula for a nice finish. Place it in your preheated oven. Bake for 20-25 minutes. You want the top to be golden brown. Insert a toothpick in the center; it should come out clean if it’s done.

Cooling and Serving

Once baked, take it out of the oven. Let it cool in the pan for about 10 minutes. This makes it easier to slice. Cut it into squares and serve warm. You can put it in a basket lined with a cloth napkin. For a lovely touch, add more cheese and jalapeño slices on top. Enjoy your savory treat!

Tips & Tricks

Perfecting Texture and Flavor

To get the best texture, blend your dry and wet ingredients well. Mix until just combined to keep the cornbread light. Overmixing can make it dense. Use sharp cheddar cheese for a bold taste. The cheese adds creaminess and flavor.

Common Mistakes to Avoid

One common mistake is forgetting to preheat your oven. If the oven isn’t hot, the cornbread won’t rise well. Also, don’t skip greasing your baking dish. This helps the cornbread come out easily. Finally, don’t ignore the cooling time. Letting it cool helps it set properly.

Enhancing the Spiciness

If you want more heat, add an extra jalapeño or use a spicier variety. You can also mix in some cayenne pepper or crushed red pepper flakes. For a fun twist, try adding diced poblano peppers for a smoky flavor. Adjust the spice to fit your taste buds.

Pro Tips

  1. Use Fresh Jalapeños: Fresh jalapeños provide the best flavor and heat. Adjust the amount according to your heat preference.
  2. Let It Rest: Allow the cornbread to rest for 10 minutes after baking. This helps it set and makes slicing easier.
  3. Experiment with Cheese: Try different types of cheese, like pepper jack or gouda, for a unique twist on flavor.
  4. Serve with Butter: For extra richness, serve warm slices with a pat of butter or a drizzle of honey.

Variations

Cheddar Cornbread with Mixed Peppers

You can switch things up by adding mixed peppers. Use red, green, and yellow bell peppers for a colorful twist. Chop them finely and mix them in with the jalapeños. This adds sweetness and crunch. It also makes the cornbread vibrant and fun.

Gluten-Free Jalapeño Cheddar Cornbread

If you need a gluten-free option, use gluten-free flour instead of all-purpose flour. You can find many good blends at the store. This swap keeps the cornbread light and fluffy. Just be sure to check the labels for any hidden gluten.

Sweet vs. Savory Versions

Some people love a sweet cornbread. To make it sweet, add more sugar. You can also put in a touch of honey or maple syrup. For a savory kick, try adding more jalapeños or spices like cumin. This choice lets you create a cornbread that fits your taste.

Storage Info

Storing Leftovers

Once your jalapeño cheddar cornbread cools, store it properly. Place the leftovers in an airtight container. This keeps the bread moist and fresh. You can also wrap it tightly in plastic wrap. Store it at room temperature for up to three days.

Reheating Tips

To reheat your cornbread, use an oven or microwave. If using an oven, preheat it to 350°F (175°C). Wrap the cornbread in foil to keep it from drying out. Heat for about 10-15 minutes or until warm. If you choose the microwave, heat one piece at a time for 20-30 seconds. Check to see if it’s warm enough.

Freezing Instructions

You can freeze jalapeño cheddar cornbread for later. First, slice it into squares. Wrap each piece in plastic wrap, then place them in a freezer bag. Remove as much air as possible before sealing. You can freeze it for up to three months. To enjoy, thaw overnight in the fridge and reheat in the oven.

FAQs

Can I use frozen corn for this recipe?

Yes, you can use frozen corn in this recipe. Just take the corn from the freezer and let it thaw. Drain any extra water before mixing it into the batter. This keeps your cornbread from getting too wet. Frozen corn still gives great flavor and texture.

How do I make this cornbread spicier?

To make your cornbread spicier, add more jalapeños. You can also keep the seeds in for extra heat. If you want a different kick, try adding a dash of cayenne pepper or chili powder. Mixing in diced serrano peppers can also spice things up nicely.

What dishes pair well with Jalapeño Cheddar Cornbread?

Jalapeño Cheddar Cornbread goes well with many dishes. It’s great with chili, soups, or stews. You can serve it alongside grilled meats or barbecued foods. It also works well with salads, adding a nice crunch and flavor. Enjoy it with a side of butter or honey for a treat!

To sum up, we explored key ingredients for Jalapeño Cheddar Cornbread. Knowing how to change them lets you adapt to your taste. We walked through easy prep and baking steps. Perfect texture and flavor come from practice and using the right tips. Don’t forget the fun variations you can try. Store your cornbread properly to enjoy later. With these insights, you’re ready to bake and impress. Cornbread can be more than a side; it can be a star. Enjoy your cooking journe

To make Jalapeño Cheddar Cornbread, you need the following items: - 1 cup cornmeal - 1 cup all-purpose flour - 1/4 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon salt - 1 cup buttermilk (or 1 cup milk with 1 tablespoon lemon juice added) - 1/4 cup vegetable oil - 2 large eggs - 1 cup shredded sharp cheddar cheese - 2 jalapeños, seeded and finely chopped - 1/2 cup corn kernels (fresh or frozen) You can swap some ingredients if needed. Here are a few ideas: - Instead of buttermilk, use regular milk with lemon juice. - If you don’t have cornmeal, use more flour. - For cheese, try pepper jack or a mild cheddar. - Use olive oil instead of vegetable oil for a different flavor. Each ingredient plays a key role in the flavor and texture of the cornbread: - Cornmeal gives a hearty base and a slight crunch. - All-purpose flour helps bind the mix and adds softness. - Baking powder makes the cornbread rise and stay fluffy. - Cheddar cheese adds richness and a sharp flavor that pairs well with jalapeños. - Jalapeños bring heat and a fresh taste, making the dish exciting. - Corn kernels add sweetness and texture, enhancing every bite. Understanding these ingredients helps you make the best cornbread. Each one contributes to that perfect blend of savory and sweet. {{ingredient_image_1}} First, gather all your ingredients. You need cornmeal, flour, sugar, baking powder, salt, buttermilk, vegetable oil, eggs, cheese, jalapeños, and corn. Preheat your oven to 400°F (200°C). Next, grease an 8-inch square baking dish or a cast-iron skillet. This prevents the cornbread from sticking. In a big bowl, mix the cornmeal, flour, sugar, baking powder, and salt. Whisk them together until they look nice and even. In another bowl, whisk the buttermilk, vegetable oil, and eggs. Make sure it’s smooth before you move on. Now, pour your wet mix into the dry mix. Stir them together gently but don’t overmix. This helps keep your cornbread light. After that, fold in the cheese, chopped jalapeños, and corn. Do this until everything is mixed well. Pour the batter into your greased baking dish or skillet. Smooth the top with a spatula for a nice finish. Place it in your preheated oven. Bake for 20-25 minutes. You want the top to be golden brown. Insert a toothpick in the center; it should come out clean if it's done. Once baked, take it out of the oven. Let it cool in the pan for about 10 minutes. This makes it easier to slice. Cut it into squares and serve warm. You can put it in a basket lined with a cloth napkin. For a lovely touch, add more cheese and jalapeño slices on top. Enjoy your savory treat! To get the best texture, blend your dry and wet ingredients well. Mix until just combined to keep the cornbread light. Overmixing can make it dense. Use sharp cheddar cheese for a bold taste. The cheese adds creaminess and flavor. One common mistake is forgetting to preheat your oven. If the oven isn’t hot, the cornbread won’t rise well. Also, don’t skip greasing your baking dish. This helps the cornbread come out easily. Finally, don’t ignore the cooling time. Letting it cool helps it set properly. If you want more heat, add an extra jalapeño or use a spicier variety. You can also mix in some cayenne pepper or crushed red pepper flakes. For a fun twist, try adding diced poblano peppers for a smoky flavor. Adjust the spice to fit your taste buds. Pro Tips Use Fresh Jalapeños: Fresh jalapeños provide the best flavor and heat. Adjust the amount according to your heat preference. Let It Rest: Allow the cornbread to rest for 10 minutes after baking. This helps it set and makes slicing easier. Experiment with Cheese: Try different types of cheese, like pepper jack or gouda, for a unique twist on flavor. Serve with Butter: For extra richness, serve warm slices with a pat of butter or a drizzle of honey. {{image_2}} You can switch things up by adding mixed peppers. Use red, green, and yellow bell peppers for a colorful twist. Chop them finely and mix them in with the jalapeños. This adds sweetness and crunch. It also makes the cornbread vibrant and fun. If you need a gluten-free option, use gluten-free flour instead of all-purpose flour. You can find many good blends at the store. This swap keeps the cornbread light and fluffy. Just be sure to check the labels for any hidden gluten. Some people love a sweet cornbread. To make it sweet, add more sugar. You can also put in a touch of honey or maple syrup. For a savory kick, try adding more jalapeños or spices like cumin. This choice lets you create a cornbread that fits your taste. Once your jalapeño cheddar cornbread cools, store it properly. Place the leftovers in an airtight container. This keeps the bread moist and fresh. You can also wrap it tightly in plastic wrap. Store it at room temperature for up to three days. To reheat your cornbread, use an oven or microwave. If using an oven, preheat it to 350°F (175°C). Wrap the cornbread in foil to keep it from drying out. Heat for about 10-15 minutes or until warm. If you choose the microwave, heat one piece at a time for 20-30 seconds. Check to see if it’s warm enough. You can freeze jalapeño cheddar cornbread for later. First, slice it into squares. Wrap each piece in plastic wrap, then place them in a freezer bag. Remove as much air as possible before sealing. You can freeze it for up to three months. To enjoy, thaw overnight in the fridge and reheat in the oven. Yes, you can use frozen corn in this recipe. Just take the corn from the freezer and let it thaw. Drain any extra water before mixing it into the batter. This keeps your cornbread from getting too wet. Frozen corn still gives great flavor and texture. To make your cornbread spicier, add more jalapeños. You can also keep the seeds in for extra heat. If you want a different kick, try adding a dash of cayenne pepper or chili powder. Mixing in diced serrano peppers can also spice things up nicely. Jalapeño Cheddar Cornbread goes well with many dishes. It’s great with chili, soups, or stews. You can serve it alongside grilled meats or barbecued foods. It also works well with salads, adding a nice crunch and flavor. Enjoy it with a side of butter or honey for a treat! To sum up, we explored key ingredients for Jalapeño Cheddar Cornbread. Knowing how to change them lets you adapt to your taste. We walked through easy prep and baking steps. Perfect texture and flavor come from practice and using the right tips. Don’t forget the fun variations you can try. Store your cornbread properly to enjoy later. With these insights, you’re ready to bake and impress. Cornbread can be more than a side; it can be a star. Enjoy your cooking journey!

Jalapeño Cheddar Cornbread

A spicy and cheesy cornbread perfect for any meal.
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 quarter cup granulated sugar
  • 1 tablespoon baking powder
  • 1 half teaspoon salt
  • 1 cup buttermilk (or 1 cup milk with 1 tablespoon lemon juice added)
  • 1 quarter cup vegetable oil
  • 2 large eggs
  • 1 cup shredded sharp cheddar cheese
  • 2 jalapeños, seeded and finely chopped
  • 1 half cup corn kernels (fresh or frozen)

Instructions
 

  • Preheat the oven to 400°F (200°C). Grease an 8-inch square baking dish or a cast-iron skillet.
  • In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Whisk until well mixed.
  • In a separate bowl, whisk together the buttermilk, vegetable oil, and eggs until smooth.
  • Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  • Gently fold in the shredded cheddar cheese, chopped jalapeños, and corn kernels until evenly distributed.
  • 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 top is golden brown and a toothpick inserted into the center comes out clean.
  • Once baked, remove from the oven and let it cool in the pan for 10 minutes before slicing.

Notes

Slice the cornbread into squares and serve warm in a basket lined with a cloth napkin. Garnish with additional shredded cheddar and slices of jalapeño on top for an appealing look.
Keyword baking, cheddar, cornbread, jalapeno

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