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Cornbread brings warmth and comfort. This Cheddar Jalapeño Cornbread has bold flavors. Here are the ingredients you need to make it: - 1 cup cornmeal - 1 cup all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/4 teaspoon cayenne pepper (optional for a spicy kick) - 2 large eggs - 1 cup buttermilk - 1/4 cup vegetable oil - 2 tablespoons honey - 1 cup sharp cheddar cheese, finely grated - 1/2 cup diced jalapeños (fresh or pickled) Using sharp cheddar adds a rich taste. The jalapeños bring heat. You can choose fresh or pickled jalapeños based on your taste. Mixing honey balances the spice while adding a hint of sweetness. When you gather your ingredients, ensure they are fresh. Quality matters for the best flavor in your cornbread. {{ingredient_image_2}} Start by preheating your oven to 400°F (200°C). This heat helps the cornbread rise and cook evenly. Next, grease a 9-inch cast-iron skillet or baking dish with a little oil or butter. This step stops the cornbread from sticking to the pan. In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, and cayenne pepper if you want some heat. Make sure these dry ingredients mix well. This helps create a fluffy cornbread. In a separate medium bowl, whisk together the eggs, buttermilk, vegetable oil, and honey. Aim for a smooth mixture without lumps. This blend adds moisture and flavor to the cornbread. Gently pour the wet ingredients into the dry ones. Use a spatula or wooden spoon to stir them together until just combined. Remember, avoid overmixing! A few lumps won't hurt the final product. Carefully fold in the grated cheddar cheese and diced jalapeños into the batter. This step is key for even distribution throughout the cornbread. You want every bite to have that bold flavor. Pour the cornbread batter into the greased skillet or baking dish. Use a spatula to smooth the surface of the batter evenly. This helps it bake evenly and look nice. Place the skillet or dish in the preheated oven. Bake for about 20-25 minutes. Your cornbread is ready when it turns golden brown. To test doneness, insert a toothpick into the center. It should come out clean. Once baked, remove the cornbread from the oven and let it cool for a few minutes in the skillet. After cooling, slice it into wedges. For added flavor, drizzle some extra honey on top before serving. This cornbread goes great with chili or soup, making a tasty meal. To avoid dense cornbread, keep these tips in mind: - Use fresh ingredients. Old baking powder can lead to poor rise. - Mix the dry ingredients well. This helps create air pockets. - Do not overmix the batter. A few lumps are okay. - Bake right after mixing. This keeps the batter light and fluffy. You can add spices or herbs to make the cornbread pop. Here are a few ideas: - Mix in a teaspoon of garlic powder for depth. - Add chopped fresh herbs like cilantro or chives for freshness. - Try a teaspoon of smoked paprika for a smoky flavor. - Experiment with different cheeses, like pepper jack for more heat. Cheddar jalapeño cornbread pairs well with many dishes. Here are some tasty ideas: - Serve it alongside a warm bowl of chili. The heat complements each other. - Enjoy it with a hearty vegetable soup. The cornbread adds a nice crunch. - Top it with butter or honey for added sweetness. This balances the spice. - Try it as a side for barbeque dishes. The flavors blend beautifully. Pro Tips Use Fresh Jalapeños: Fresh jalapeños will provide a brighter flavor and a better texture compared to pickled ones, adding a nice crunch to your cornbread. Experiment with Cheese: While sharp cheddar is delicious, try using a combination of cheeses like pepper jack or Monterey jack for a different flavor profile. Storage Tips: Store leftover cornbread in an airtight container at room temperature for up to 2 days, or refrigerate it for up to a week. You can also freeze it for longer storage. Serving Suggestions: Serve warm with butter or a spread of cream cheese for a rich and creamy contrast to the spicy cornbread. {{image_4}} You can make a sweeter cornbread. To do this, add 1/4 cup of sugar. You can also use 3 tablespoons of honey instead of two. This will give it a nice sweet flavor. Try adding corn kernels for extra sweetness and texture. They will add a nice bite and moisture. If you want a spicier cornbread, you can increase the jalapeño amount. Use one cup of diced jalapeños for more heat. You can also try different peppers like serrano or habanero. Each pepper adds a unique flavor and heat level. Adjust based on your heat tolerance. For a gluten-free cornbread, swap out all-purpose flour with a gluten-free blend. Look for a blend that has xanthan gum. This will help with texture and rise. You can also use almond flour or coconut flour. These will change the flavor but are great for gluten-free diets. To keep your cornbread fresh, wrap it tightly in plastic wrap. You can also place it in an airtight container. Store it at room temperature for up to two days. If you live in a humid area, refrigerate it to prevent mold. Make sure to let it cool before storing. Reheat your cornbread in several ways. The oven keeps it warm and crispy. Preheat your oven to 350°F (175°C). Wrap the cornbread in foil and heat for about 10-15 minutes. You can also use a microwave. Place a slice on a plate and cover it with a damp paper towel. Heat in 15-second bursts until warm. Avoid overheating, so it stays moist. Freezing cornbread is a great way to save it for later. First, let it cool completely. Then, slice it into pieces for easy thawing. Wrap each piece in plastic wrap, then in foil. Place them in a freezer bag. Label the bag with the date. Cornbread can last up to three months in the freezer. To thaw, take it out and let it sit at room temperature for a few hours. You can also reheat it directly from the freezer using the oven or microwave. Yes, you can use fresh jalapeños. Fresh jalapeños give a bright, bold flavor. They add a crunchy texture, too. Pickled jalapeños, however, bring a tangy, mellow taste. If you want spice with a bite, go fresh. For a milder flavor, pickled works well. If you don’t have buttermilk, use plain yogurt or milk mixed with vinegar. Just add one tablespoon of vinegar to one cup of milk. Let it sit for five minutes. You can also use almond milk for a dairy-free option. Cornbread is done when it turns golden brown. A toothpick inserted in the center should come out clean. You can also gently press the top. If it springs back, it’s ready. Keep an eye on the time; bake it for about 20-25 minutes. Yes, you can make it vegan! Replace eggs with flax eggs or applesauce. Use non-dairy milk instead of buttermilk. Choose a vegan cheese or skip it for a simpler cornbread. This way, you still get great flavor without dairy or eggs. You now have a complete guide to making delicious cornbread. We covered all important ingredients and detailed steps. I shared tips for perfect texture and flavor. You also saw variations to make it sweet or spicy. Storing leftovers and reheating them is easy. With this knowledge, you can craft your cornbread just right. Enjoy your baking and the tasty results!

Cheddar Jalapeño Cornbread

A deliciously moist cornbread with sharp cheddar and spicy jalapeños, perfect as a side dish or snack.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American
Servings 8
Calories 200 kcal

Ingredients
  

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 large eggs
  • 1 cup buttermilk
  • 1/4 cup vegetable oil
  • 1 cup sharp cheddar cheese, finely grated
  • 1/2 cup jalapeños, diced
  • 2 tablespoons honey

Instructions
 

  • Preheat the oven to 400°F (200°C) and grease a 9-inch cast-iron skillet or baking dish.
  • In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, and cayenne pepper (if using).
  • In a separate medium bowl, whisk the eggs, buttermilk, vegetable oil, and honey until smooth.
  • Gently pour the wet ingredients into the dry ingredients and stir until just combined.
  • Fold in the grated cheddar cheese and diced jalapeños until evenly distributed.
  • Pour the batter into the greased skillet or baking dish and smooth the surface.
  • Bake for 20-25 minutes until golden brown and a toothpick inserted into the center comes out clean.
  • Let the cornbread cool for a few minutes before slicing into wedges.

Notes

For serving, consider drizzling the cornbread with a little extra honey for added sweetness. Garnish with thinly sliced jalapeños or fresh cilantro.
Keyword baking, cheddar, cornbread, jalapeño