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To make Jalapeño Cheddar Cornbread, gather these key ingredients: - 1 cup cornmeal - 1 cup all-purpose flour - 1 tablespoon baking powder - ½ teaspoon salt - ½ teaspoon baking soda - 2 large eggs - 1 cup buttermilk (or milk with a tablespoon of lemon juice) - ¼ cup unsalted butter, melted and slightly cooled - 1 cup sharp cheddar cheese, shredded - 1-2 jalapeños, finely chopped (adjust to your heat level) - 2 tablespoons honey (optional for sweetness) Each ingredient plays an important role. The cornmeal gives the cornbread its unique texture and flavor. The flour helps with structure. Baking powder and baking soda make it rise. Salt adds depth, while eggs bind the mix together. Buttermilk keeps it moist and tender. Unsalted butter adds rich flavor. Sharp cheddar brings a tasty kick, and jalapeños add spice. Honey, if you choose to use it, balances the heat with a hint of sweetness. Make sure to use fresh ingredients for the best taste. Enjoy gathering these items before you start baking! {{ingredient_image_2}} First, preheat your oven to 400°F (200°C). This step is key for a nice rise. Next, take an 8-inch baking pan and grease it well with butter or non-stick spray. This helps the cornbread come out easily. In a big mixing bowl, add 1 cup of cornmeal, 1 cup of all-purpose flour, 1 tablespoon of baking powder, ½ teaspoon of salt, and ½ teaspoon of baking soda. Mix these dry ingredients well with a whisk. This ensures they blend evenly for a great texture. In another bowl, crack 2 large eggs and beat them gently. Pour in 1 cup of buttermilk and ¼ cup of melted butter. If you want a hint of sweetness, add 2 tablespoons of honey. Whisk this mixture until it looks smooth. Carefully pour the wet mixture into the bowl with the dry ingredients. Stir it together gently. Stop mixing when it’s just combined. It’s fine if the batter is a bit lumpy. Overmixing can make it tough. Now, it’s time to add flavor! Fold in 1 cup of shredded sharp cheddar cheese and 1-2 finely chopped jalapeños. Make sure they spread evenly throughout the batter for that perfect spicy kick. Pour the batter into your prepared pan. Use a spatula to smooth it out. Bake in the oven for 20-25 minutes. Check if it’s done by inserting a toothpick in the center. If it comes out clean, your cornbread is ready! Let it cool in the pan for about 5 minutes before slicing. Enjoy your tasty creation! To get the best flavor in your cornbread, use fresh ingredients. Fresh jalapeños add spice and zest. Sharp cheddar cheese gives a rich taste. If you like sweet, add honey. It balances the heat well. You can also try different spices. A dash of cumin or smoked paprika can add depth. Baking time is key for perfect cornbread. Bake at 400°F for 20-25 minutes. Keep an eye on it as it cooks. Look for a golden top and a toothpick that comes out clean. Underbaking can lead to a mushy center, while overbaking can dry it out. Mix the batter gently to avoid overmixing. Overmixing can make your cornbread tough. Stir until the dry and wet ingredients are just combined. It’s okay if the batter is slightly lumpy. Lumps mean a light, fluffy cornbread. Pro Tips Use Fresh Jalapeños: For the best flavor and heat, opt for fresh jalapeños instead of pickled ones. Adjust the quantity based on your spice tolerance. Don’t Overmix: When combining wet and dry ingredients, mix just until combined. This will keep your cornbread light and fluffy. Experiment with Cheese: Feel free to mix different types of cheese, like pepper jack or gouda, for a unique flavor twist. Serve Warm: Cornbread is best enjoyed warm. Serve with butter or honey for an added layer of flavor that complements the spice. {{image_4}} You can get creative with your cornbread. Add-ins can boost flavor and texture. Here are some ideas: - Corn kernels: Fresh or frozen corn adds sweetness and crunch. - Chopped green onions: These give a mild onion taste. - Cooked bacon: For a savory twist, add crispy bacon bits. - Spices: Try cumin or chili powder for extra warmth. If you want a sweeter cornbread, consider adding more honey or even brown sugar. Making this cornbread gluten-free is easy. Swap out all-purpose flour for a gluten-free blend. Many blends work well, but look for one that contains xanthan gum. This helps bind the ingredients together. You can also use almond flour or coconut flour, but adjust the liquid to keep the batter moist. While sharp cheddar is tasty, you can try different cheeses too. Here are some options: - Monterey Jack: This cheese melts well and adds creaminess. - Pepper Jack: For more spice, use pepper jack cheese. - Feta: Crumbled feta can add a tangy, salty flavor. - Mozzarella: This cheese gives a gooey texture but is milder. Mixing cheeses can also create a unique flavor profile. To keep your Jalapeño Cheddar Cornbread fresh, place it in an airtight container. You can also wrap it in plastic wrap or foil. Store it at room temperature for up to two days. If you want to keep it longer, refrigerate it. The cornbread will last about a week in the fridge. Remember, keeping it wrapped helps maintain its moisture. When you want to enjoy leftover cornbread, preheat your oven to 350°F (175°C). Place the cornbread on a baking sheet and cover it with foil. Heat it for about 10-15 minutes. If you prefer, you can microwave it. Place a slice on a plate and heat it for 20-30 seconds. This keeps it warm and soft. Freezing is a great option if you have extra cornbread. Allow it to cool completely first. Then, wrap each piece in plastic wrap. Place the wrapped pieces in a freezer-safe bag. You can freeze it for up to three months. When you're ready to eat it, thaw it in the fridge overnight. Then, reheat as mentioned above. Yes, you can make this cornbread without buttermilk. Use regular milk with a tablespoon of lemon juice instead. This trick will add the tangy flavor that buttermilk gives. It works great and keeps the cornbread moist. The spice level depends on how many jalapeños you add. One jalapeño gives a mild heat. Two jalapeños bring more kick. You can adjust the heat to fit your taste. If you like it hot, add more jalapeños or use spicy cheese. Yes, you can use frozen jalapeños. Just thaw them and chop them finely. They will still add good flavor to the cornbread. Fresh jalapeños are great, but frozen ones work too if that's what you have. This cornbread pairs well with many dishes. Serve it with chili, soup, or BBQ. It also tastes great with a dollop of butter on top. For a sweet touch, offer honey on the side. Enjoy it with friends and family for a cozy meal! In this blog post, we explored how to make delicious Jalapeño Cheddar Cornbread from scratch. We discussed key ingredients, easy steps, and tips to boost flavor. You can experiment with variations and storage options. I encourage you to try this recipe at home. You’ll enjoy the blend of cheese and spices. Happy baking!

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
  • 0.5 teaspoon baking soda
  • 2 large eggs
  • 1 cup buttermilk
  • 0.25 cup unsalted butter, melted and slightly cooled
  • 1 cup sharp cheddar cheese, shredded
  • 1 to 2 jalapeños, finely chopped
  • 2 tablespoons honey (optional)

Instructions
 

  • Start by preheating your oven to 400°F (200°C). Prepare an 8-inch square or round baking pan by greasing it generously with butter or non-stick cooking spray.
  • In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, salt, and baking soda. Whisk these dry ingredients thoroughly until they are evenly mixed.
  • In a separate bowl, crack the eggs and beat them lightly. Add the buttermilk, melted butter, and honey (if using), then whisk the mixture until it reaches a smooth consistency.
  • Gently pour the wet ingredients into the bowl containing the dry ingredients. Stir the mixture together until it's just combined; take care not to overmix—it should still be slightly lumpy in texture.
  • Carefully fold in the shredded cheddar cheese and finely chopped jalapeños, ensuring even distribution throughout the batter.
  • Transfer the cornbread batter into the prepared baking pan, using a spatula to spread it out evenly across the surface.
  • Bake in the preheated oven for 20-25 minutes, or until the top is a lovely golden brown. To check for doneness, insert a toothpick into the center of the cornbread; it should come out clean when done.
  • Once baked, remove the pan from the oven and allow the cornbread to cool in the pan for about 5 minutes before slicing into squares or wedges.

Notes

Serve warm with butter and honey for a delightful contrast.
Keyword cheddar, cornbread, jalapeño, spicy