Cheddar Jalapeño Cornbread is a flavorful twist on the classic cornbread, adding the richness of sharp cheddar cheese and the spicy kick of fresh jalapeños. This cornbread is moist, savory, and perfect as a side dish for barbecues, chili, or any Southern-inspired meal. The combination of cheddar and jalapeño gives this dish just the right balance of cheesy goodness and spice, making it a favorite for gatherings or cozy family dinners.
Table of Contents
- Ingredients
- Instructions
- Tips for Perfect Cheddar Jalapeño Cornbread
- Recipe Variations
- FAQs
- Serving Suggestions
- Conclusion
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup shredded sharp cheddar cheese
- 1-2 jalapeño peppers, seeded and finely chopped
- 1/2 cup corn kernels (fresh, canned, or frozen)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Grease a 9-inch cast iron skillet or a baking dish.
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- Combine Wet Ingredients: In another bowl, whisk together the buttermilk, melted butter, and eggs until well combined.
- Mix the Batter: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Add Cheese, Jalapeño, and Corn: Gently fold in the shredded cheddar cheese, chopped jalapeños, and corn kernels until evenly distributed throughout the batter.
- Pour and Bake: Pour the batter into the prepared skillet or baking dish, spreading it evenly. 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.
- Cool and Serve: Allow the cornbread to cool for a few minutes before slicing and serving. Enjoy warm.
Tips for Perfect Cheddar Jalapeño Cornbread
- Adjust the Spice Level: For less heat, use only one jalapeño or remove all the seeds. For more spice, leave some seeds or add an extra jalapeño.
- Use a Cast Iron Skillet: Baking in a cast iron skillet helps create a crispy crust, which adds great texture to the cornbread.
- Don’t Overmix: Mix the batter until just combined to keep the cornbread tender and avoid it becoming dense.
Recipe Variations
- Bacon Cheddar Cornbread: Add 1/2 cup of cooked, crumbled bacon to the batter for a smoky flavor.
- Honey Jalapeño Cornbread: Drizzle honey over the top of the cornbread before serving for a sweet and spicy combination.
- Mexican Cornbread: Add 1/4 teaspoon of cumin and 1/4 teaspoon of chili powder to the dry ingredients for a Mexican-inspired flavor.
FAQs
Q: Can I make this cornbread without jalapeños?
A: Absolutely! If you prefer a milder version, simply omit the jalapeños, and you’ll have a delicious cheddar cornbread.
Q: How do I store leftover cornbread?
A: Store leftover cornbread in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat in the oven or microwave before serving.
Q: Can I freeze cornbread?
A: Yes, you can freeze cornbread. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw at room temperature before reheating.
Serving Suggestions
- With Chili: Serve a slice of cheddar jalapeño cornbread alongside a bowl of hearty chili for the ultimate comfort meal.
- With BBQ: Pair this cornbread with your favorite barbecue dishes, such as pulled pork or ribs.
- With Butter and Honey: Spread butter and drizzle honey over a warm slice for a sweet and savory treat.
Cheddar Jalapeño Cornbread is a delicious and easy way to add a little spice to your meal. The combination of sharp cheddar, spicy jalapeños, and sweet corn makes this cornbread a flavorful side dish that pairs perfectly with a variety of mains. Whether you’re making it for a family dinner, a potluck, or just because, this cornbread is sure to be a hit. Give this recipe a try, and enjoy the perfect balance of cheesy, spicy, and savory flavors!
