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To make Jalapeño Cheddar Cornbread, gather these items: - 1 cup cornmeal - 1 cup all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 cup buttermilk (or milk with 1 tablespoon vinegar) - 2 large eggs - 1/4 cup honey - 1/4 cup melted butter - 1 cup shredded sharp cheddar cheese - 2 jalapeños, finely chopped (remove seeds for less heat if you want) - Optional: 1/4 cup corn kernels (fresh or frozen) If you need to make changes, consider these options: - Use whole wheat flour instead of all-purpose flour for more fiber. - Almond milk or soy milk works well if you need a dairy-free option. - For a sweeter cornbread, add a little extra honey or maple syrup. - You can swap jalapeños for diced bell peppers if you prefer no heat. - Try different cheeses, like pepper jack or mozzarella, for unique flavors. To ensure your cornbread tastes great, pick fresh ingredients: - Choose cornmeal that feels dry and has a clean smell. - Look for flour that is free of lumps and stored in a cool place. - Select buttermilk with a good sell-by date for freshness. - When buying jalapeños, pick ones that are firm and bright green. - If using corn, opt for fresh kernels if possible; frozen works too. These tips will help your Jalapeño Cheddar Cornbread shine with flavor! {{ingredient_image_1}} To start, gather your ingredients. You need cornmeal, flour, baking powder, baking soda, salt, buttermilk, eggs, honey, melted butter, cheddar cheese, and jalapeños. If you want a sweet touch, add corn kernels. 1. Preheat your oven to 400°F (200°C). Grease a 9-inch square baking dish or a cast-iron skillet. 2. In a large bowl, mix the cornmeal, flour, baking powder, baking soda, and salt. Whisk them together until they are well combined. 3. In a different bowl, whisk the buttermilk, eggs, honey, and melted butter until smooth. 4. Pour the wet mix into the dry mix. Fold gently until they just come together. Don't worry if there are a few lumps. 5. Now, fold in the shredded cheddar, chopped jalapeños, and corn if you choose to use it. Next, pour the batter into your greased dish or skillet. Spread it evenly to ensure it bakes well. - Bake for 20 to 25 minutes. - The top should be golden brown when it is ready. - To check doneness, insert a toothpick in the center. If it comes out clean, you're good to go! After baking, take the cornbread out of the oven. Let it cool in the pan for 10 minutes. This cooling time helps it set properly. When you're ready to serve, slice it into squares. I love to add a dollop of butter on top. For a touch of color, sprinkle chopped cilantro or green onions. This cornbread pairs well with chili or soup, making a hearty meal. Enjoy! To get that perfect cornbread texture, you need to mix carefully. Start with the dry and wet mixes. When you pour the wet mix into the dry one, fold them gently. This keeps the cornbread light and fluffy. It’s okay to have some lumps; don’t overmix! The goal is a moist, tender bite that isn’t too dense. If you love heat, add more jalapeños. For a milder version, remove the seeds and ribs. The seeds hold most of the spice. You can also use less jalapeño or swap them for mild peppers, like bell peppers. This way, you control how spicy your cornbread will be. Each bite can be just how you like it! Want to boost the flavor? Try adding spices like smoked paprika or cumin. You can also mix in some corn kernels for extra sweetness and texture. Fresh herbs, like cilantro or chives, can add a nice touch. Experiment with different cheeses too! A little bit of crumbled feta or pepper jack can change the taste. Have fun with it! Pro Tips Use Fresh Ingredients: Fresh jalapeños and high-quality cheddar cheese will elevate the flavor of your cornbread, making it more vibrant and delicious. Don’t Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to a dense cornbread instead of a light and fluffy texture. Experiment with Add-ins: Feel free to include additional ingredients like diced bell peppers, green onions, or even cooked bacon for added flavor and texture. Serve Warm: This cornbread is best served warm. Consider reheating leftovers in the oven or microwave for a comforting, fresh taste. {{image_2}} You can switch out the cheddar for other cheeses. Pepper jack adds heat and flavor. For a milder taste, try mozzarella or gouda. Each cheese brings a new twist to your cornbread. Experiment with different blends to discover your favorite mix. Adding vegetables or meats can boost flavor and texture. Consider adding corn for sweetness or bell peppers for color. You can also mix in cooked bacon or sausage for a savory touch. These additions make your cornbread heartier and more satisfying. If you need a gluten-free option, use gluten-free flour instead of all-purpose flour. Make sure your baking powder is gluten-free as well. The texture might change slightly, but it will still taste great. Enjoy your cornbread without worry! To store leftover Jalapeño Cheddar Cornbread, let it cool first. Once cool, wrap it in plastic wrap or place it in an airtight container. This keeps it fresh and moist. You can keep it at room temperature for up to two days. For longer storage, move it to the fridge. In the fridge, it will last about a week. When you want to enjoy the cornbread again, reheating is easy. Preheat your oven to 350°F (175°C). Place the cornbread on a baking sheet. Cover it with foil to keep it from drying out. Heat for about 10-15 minutes, or until warm. You can also use the microwave. Place a slice on a plate and cover it with a damp paper towel. Heat it in 30-second bursts until warm. Freezing cornbread is a great way to save it for later. First, let it cool completely. Then, slice the cornbread into pieces. Wrap each piece in plastic wrap, then foil. This helps prevent freezer burn. You can freeze it for up to three months. When you're ready to eat, thaw it in the fridge overnight and reheat as mentioned above. Enjoy that warm, cheesy goodness anytime! Yes, you can use regular milk. Just add one tablespoon of vinegar to it. Let it sit for five minutes. This will mimic the tanginess of buttermilk. The flavor and texture will still be good, but buttermilk gives a richer taste. Store your cornbread in an airtight container. Let it cool completely before sealing. It stays fresh for up to three days at room temperature. If you need to keep it longer, place it in the fridge for up to a week. For best results, wrap it tightly in plastic wrap. Jalapeño Cheddar Cornbread pairs well with many dishes. It is great with chili, soups, or stews. You can also serve it with grilled meats for a tasty meal. A dollop of butter on top adds a nice touch. Enjoy it warm for the best flavor! In this post, I shared the key ingredients for Jalapeño Cheddar Cornbread, plus how to prepare it. I highlighted tips for choosing fresh ingredients and offered clever substitutions. You learned step-by-step instructions for making the perfect cornbread and discovered ways to enhance its texture and flavor. I also discussed variations to suit different tastes, along with storage and reheating methods. With these insights, you can create a delicious dish that fits your needs. Enjoy making this cornbread and sharing it with others!

Spicy Jalapeño Cheddar Cornbread Delight

A deliciously spicy cornbread infused with jalapeños and sharp cheddar cheese, perfect as a side dish or snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 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 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk (or milk with 1 tablespoon vinegar)
  • 2 large eggs
  • 1 4 cup honey
  • 1 4 cup melted butter
  • 1 cup shredded sharp cheddar cheese
  • 2 jalapeños, finely chopped (seeds removed for less heat if desired)
  • 1 4 cup corn kernels (fresh or frozen, optional)

Instructions
 

  • Preheat your oven to 400°F (200°C) and grease a 9-inch square baking dish or a cast-iron skillet.
  • In a large bowl, combine the cornmeal, all-purpose flour, baking powder, baking soda, and salt. Whisk together until well mixed.
  • In another bowl, whisk together the buttermilk, eggs, honey, and melted butter until smooth.
  • Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix; a few lumps are okay.
  • Stir in the shredded cheddar cheese, finely chopped jalapeños, and corn kernels if using, until evenly distributed throughout the batter.
  • Pour the batter into the prepared baking dish or skillet, spreading it evenly.
  • Bake in the preheated oven for 20-25 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
  • Remove from the oven and let it cool in the pan for 10 minutes before slicing.

Notes

Serve warm with a dollop of butter and a sprinkle of chopped fresh cilantro or green onions. Pairs well with chili.
Keyword baking, cheddar, cornbread, jalapeno, spicy