Go Back
- 1 cup cornmeal - 1 cup all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/4 teaspoon baking soda - 1 cup buttermilk (or make your own by adding 1 teaspoon vinegar to 1 cup milk) - 1/4 cup unsalted butter, melted - 2 large eggs - 1 cup shredded sharp cheddar cheese - 1-2 jalapeños, finely chopped (remove seeds for milder flavor) The main ingredients create a perfect balance of flavors and texture. Cornmeal gives the cornbread its classic taste, while flour adds structure. Baking powder and baking soda help it rise, making it light and fluffy. Buttermilk adds moisture and a slight tang, which pairs well with cheddar and jalapeños. - 1/4 cup honey (optional, for a hint of sweetness) Adding honey gives a sweet touch to the cornbread. You can adjust the amount based on your taste. If you want more spice, feel free to add extra jalapeños. - Large mixing bowl - Whisk - Spatula - 8-inch square baking dish or cast iron skillet - Oven Having the right tools makes cooking easier. A large bowl helps mix ingredients without mess. A whisk is great for blending wet ingredients smoothly. A spatula ensures you fold in cheese and jalapeños gently. Using a cast iron skillet adds a lovely crust to the cornbread. {{ingredient_image_2}} First, set your oven to 400°F (200°C). This step is key for perfect cornbread. While it heats, get your baking dish ready. Use an 8-inch square dish or a cast iron skillet. Grease it well with butter or oil to prevent sticking. In a large bowl, add the following dry ingredients: - 1 cup cornmeal - 1 cup all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/4 teaspoon baking soda Whisk these together until smooth. This helps combine the flavors and ensures even baking. In another bowl, mix these wet ingredients: - 1 cup buttermilk (or homemade with vinegar and milk) - 1/4 cup melted unsalted butter - 2 large eggs - Optional: 1/4 cup honey for sweetness Blend well until the mix is smooth. If using honey, stir it in now. Gently pour the wet mixture into the dry bowl. Use a spatula to mix gently. Stir until just combined; do not over-mix. Next, add: - 1 cup shredded sharp cheddar cheese - 1-2 finely chopped jalapeños (remove seeds for less heat) Fold these in carefully. This ensures the cheese and jalapeños spread evenly. Pour the batter into your greased baking dish. Use a spatula to smooth the top. Place it in the oven and bake for 20-25 minutes. The cornbread is done when golden brown. A toothpick inserted in the center should come out clean. When it's baked, take it out of the oven. Let it cool for 5-10 minutes. This makes slicing easier. Enjoy the warm, flavorful cornbread! To get the best texture, mix your dry and wet ingredients well. Be careful not to stir too much. Over-mixing can make your cornbread tough. I like to mix just until the flour disappears. This keeps it light and fluffy. Adding buttermilk helps too. It gives a nice moisture that makes the cornbread tender. Want more heat? Add extra jalapeños! You can use one or two for a kick. Removing the seeds makes it milder. If you want less spice, only use one jalapeño. You can also add a pinch of cayenne for more flavor without too much heat. Taste the batter before baking to find your perfect spice level. To bake evenly, make sure your oven is hot enough. Preheat to 400°F. A cast iron skillet is great for baking cornbread. It helps with even cooking. If using a baking dish, smooth the top of the batter. This helps it rise nicely. Check for doneness by inserting a toothpick; it should come out clean. Let it cool for a few minutes before slicing. This makes cutting easier! Pro Tips Use Fresh Jalapeños: Fresh jalapeños provide a vibrant flavor and heat level that dried or pickled versions can't match. Adjust the quantity based on your heat tolerance. Check for Doneness: To ensure perfect cornbread, insert a toothpick into the center. It should come out clean when the cornbread is fully baked. Let It Rest: Allow the cornbread to cool for a few minutes before slicing. This helps to set the texture and makes serving easier. Experiment with Cheese: While sharp cheddar is delicious, try mixing in other cheeses like pepper jack for added flavor and a bit of spice. {{image_4}} You can make this cornbread gluten-free by swapping all-purpose flour with a gluten-free blend. Look for a mix that has xanthan gum. This ingredient helps bind the cornbread. The rest of the recipe stays the same. Enjoy the same flavors without gluten! To create a vegan version, replace eggs with flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water for each egg. Let it sit for five minutes until it forms a gel. Use almond milk instead of buttermilk. For butter, use coconut oil or a vegan butter. This way, you keep all the tastes while staying plant-based. Feel free to get creative! You can add cooked bacon bits for a smoky flavor. Chopped green onions or corn kernels also work well. For toppings, consider a sprinkle of extra cheese or sliced jalapeños before baking. A drizzle of honey adds a nice sweetness, too. Customize it to fit your taste! To keep your leftover cornbread fresh, let it cool first. Place it in an airtight container. If you don't have one, wrap it tightly in plastic wrap. Store it at room temperature for up to two days. For longer storage, move it to the fridge. In the fridge, it can last up to a week. When you want to enjoy your cornbread again, preheat your oven to 350°F (175°C). Place the cornbread in a baking dish. Cover it with foil to prevent it from drying out. Heat for about 10-15 minutes until warm. You can also use the microwave. Just heat for about 20-30 seconds. Watch closely to avoid drying it out. To freeze cornbread, first, slice it into pieces. Wrap each piece in plastic wrap, then place them in a freezer bag. Remove as much air as possible. Cornbread can be frozen for up to three months. When you're ready to eat it, thaw it overnight in the fridge. Then reheat as needed. Enjoy your cornbread anytime! Yes, you can! Here are some easy swaps: - Use whole wheat flour instead of all-purpose flour. - Swap buttermilk with regular milk or a non-dairy milk. - Try a plant-based butter if you want a dairy-free option. - You can replace cheddar with any cheese you like, such as pepper jack. For a spicier kick, add more jalapeños. - Use 3-4 jalapeños if you love heat. - Mix in some diced serrano or habanero peppers. - Add a pinch of cayenne pepper to the dry mix. Serve it warm and fresh from the oven. - Pair it with chili or soups for a hearty meal. - Enjoy it with a dollop of sour cream or guacamole. - Add a drizzle of honey for a sweet contrast. Homemade cornbread stays good for about 3-4 days. - Store it in an airtight container at room temperature. - If you want it to last longer, refrigerate it for up to a week. Yes, you can use many types of pans! - Cast iron skillets give a nice crust. - Muffin tins make perfect cornbread muffins. - Just adjust the baking time if you change the pan size. You learned how to make Jalapeño Cheddar Cornbread, from ingredients to baking. We covered key ingredients, tools, and step-by-step instructions. You found tips to perfect texture and spice levels, as well as variations for different diets. Storing and reheating your cornbread is easy with the right methods. Try this recipe soon. You'll enjoy the great flavor and warmth it brings to your meals. Happy baking!

Spicy Jalapeño Cheddar Cornbread

A deliciously spicy and cheesy cornbread that pairs perfectly with 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 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup buttermilk
  • 1/4 cup unsalted butter, melted
  • 2 large eggs
  • 1 cup shredded sharp cheddar cheese
  • 1-2 jalapeños finely chopped
  • 1/4 cup honey (optional)

Instructions
 

  • Begin by preheating your oven to 400°F (200°C). Prepare an 8-inch square baking dish or a cast iron skillet by greasing it generously with butter or oil.
  • In a large mixing bowl, add the cornmeal, flour, baking powder, salt, and baking soda. Whisk these dry ingredients together thoroughly until they are well combined and free of lumps.
  • In a separate bowl, blend the buttermilk, melted butter, and eggs together. If you choose to use honey for a touch of sweetness, incorporate it at this stage and whisk until the mixture is smooth and fully combined.
  • Carefully pour the wet mixture into the bowl of dry ingredients, using a spatula to gently stir until just combined. Be cautious not to over-mix, as this can lead to a denser cornbread.
  • With a gentle folding motion, add in the shredded cheddar cheese and finely chopped jalapeños, ensuring they are evenly distributed throughout the batter.
  • Pour the cornbread batter into the prepared baking dish or skillet, using a spatula to smooth the top for an even bake.
  • Place the dish in the preheated oven and bake for 20-25 minutes. The cornbread will be done when it turns a beautiful golden brown and a toothpick inserted into the center comes out clean.
  • Once baked, remove the cornbread from the oven and allow it to cool for about 5-10 minutes. This cooling period makes slicing easier and enhances the flavors.

Notes

Serve warm with butter and honey on the side for added flavor.
Keyword baking, cheddar, cornbread, jalapeño, spicy