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To make this tasty cornbread, gather these main ingredients: - 1 cup cornmeal - 1 cup all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1 cup buttermilk - 2 large eggs - 1/4 cup melted unsalted butter - 1 cup shredded sharp cheddar cheese - 2-3 fresh jalapeños, diced (remove seeds for less heat) Each ingredient plays a key role. The cornmeal gives it a nice texture. The flour helps it rise. Baking powder is essential for fluffiness. Buttermilk makes it moist and adds flavor. Eggs bind everything together, while butter adds richness. The cheese and jalapeños give it that kick and savory taste. You can add a few optional ingredients for some extra flair: - 1 tablespoon honey (for a hint of sweetness) - Corn kernels (for extra texture) - Chopped green onions (for more flavor) - Crumbled bacon (for a savory twist) These add-ins can make your cornbread even more special. You can mix and match based on what you like. If you don’t have certain ingredients, here are some easy swaps: - Use milk instead of buttermilk. Just add a splash of vinegar to it and let it sit for 5 minutes. - Swap all-purpose flour with a gluten-free blend if needed. - Use a different cheese like pepper jack for a spicier kick. - Substitute diced bell peppers for jalapeños if you prefer no heat. These substitutions can help you create a version that fits your taste or dietary needs. Don't hesitate to experiment! {{ingredient_image_1}} To make Jalapeño Cheddar Cornbread, start by gathering your ingredients. You will need: - 1 cup cornmeal - 1 cup all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1 cup buttermilk - 2 large eggs - 1/4 cup melted unsalted butter - 1 cup shredded sharp cheddar cheese - 2-3 fresh jalapeños, diced First, preheat your oven to 400°F (200°C). Grease an 8-inch square baking dish or a cast-iron skillet with butter. This helps the cornbread not stick. In a large bowl, mix the cornmeal, flour, baking powder, salt, and black pepper. Whisk them until they are well combined. In another bowl, whisk the buttermilk, eggs, and melted butter. If you want a touch of sweetness, add the honey. Then, mix it well. Pour your wet mixture into the dry ingredients. Stir gently until just combined. Small lumps are fine. Next, fold in the shredded cheddar cheese and diced jalapeños. Make sure they are spread out evenly. Pour the batter into your prepared dish or skillet. Spread it out evenly. Bake for 20-25 minutes. Check if it’s done by inserting a toothpick in the center. If it comes out clean, it’s ready. Let it cool for a few minutes before slicing. For the best cornbread, do not overmix the batter. Overmixing can make it tough. Also, let your butter cool slightly before adding it to the other wet ingredients. This keeps the eggs from cooking early. Use fresh jalapeños for better flavor. If you prefer less heat, remove the seeds before dicing. Serve your Jalapeño Cheddar Cornbread warm. You can garnish it with extra cheddar or sliced jalapeños. For a richer taste, add a pat of butter or a dollop of sour cream. This cornbread pairs well with chili, soups, or grilled meats. Enjoy this tasty treat at your next gathering! To keep your cornbread moist, use buttermilk. It adds moisture and tang. Another tip is to melt the butter instead of using it cold. This step helps mix the fat well into the batter. You can also add a little honey for extra sweetness and moisture. Lastly, avoid overmixing. A few lumps in the batter are okay and help keep it tender. To control the heat, remove the seeds from the jalapeños. This simple step will make the cornbread milder. If you like more heat, leave some seeds in. You can try using different chili peppers too. For a sweet and spicy twist, add a pinch of cayenne pepper. Taste the batter before baking to find your perfect heat level. For making cornbread, you need a few basic tools. A large mixing bowl is a must for combining ingredients. A whisk helps blend the wet and dry items smoothly. Use a spatula for folding in the cheese and jalapeños. A baking dish or cast-iron skillet works best for baking. Don't forget an oven mitt to protect your hands when taking the cornbread out of the oven. Pro Tips Use Fresh Jalapeños: For the best flavor, opt for fresh jalapeños rather than canned. Adjust the amount based on your spice preference. Experiment with Cheese: While sharp cheddar is delicious, try mixing in different cheeses like pepper jack or gouda for a unique twist. Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a dense cornbread. Let it Cool: Allow the cornbread to cool slightly before slicing. This helps it set and makes for cleaner cuts. {{image_2}} You can switch up the cheddar cheese for a different taste. Try pepper jack for spice or mozzarella for a milder flavor. If you want a sharp kick, use aged gouda. Each cheese brings its own fun twist to the cornbread. Feel free to get creative with mix-ins. You can add cooked bacon bits for savory goodness. Corn kernels give a sweet crunch. Chopped herbs like cilantro or chives add freshness. If you love a little sweetness, toss in some corn or diced bell peppers. Each of these adds a new depth to your cornbread. To make this dish gluten-free, swap all-purpose flour for a gluten-free mix. Look for one that contains xanthan gum for better texture. You can use almond flour or coconut flour, but note that the texture may change. Adjust the liquid in your recipe as needed to keep it moist. To keep your Jalapeño Cheddar Cornbread fresh, store it properly. Let it cool completely first. Wrap it in plastic wrap or place it in an airtight container. This keeps out moisture and air, which can make it go stale. You can store it at room temperature for up to two days. If you want to keep it longer, move it to the fridge. It will stay good for about a week in the fridge. When you're ready to enjoy leftovers, reheating is simple. Preheat your oven to 350°F (175°C). Place the cornbread on a baking sheet. Cover it with foil to prevent drying. Heat for about 10-15 minutes, or until warm. You can also use a microwave. Just heat a slice for 20-30 seconds. If you like, add a pat of butter on top for extra flavor. Freezing is a great option if you have extra cornbread. Wrap each piece in plastic wrap. Then, place them in a freezer bag. Squeeze out as much air as possible. This helps prevent freezer burn. You can freeze the cornbread for up to three months. When you’re ready to eat it, thaw it in the fridge overnight. Then, reheat as described above for the best taste. Yes, you can make cornbread without buttermilk. You can use milk instead. Add a splash of vinegar or lemon juice to sour it. This will mimic buttermilk's tangy taste. The texture may be slightly different, but it will still be delicious. Homemade cornbread lasts about 2 to 3 days at room temperature. Store it in an airtight container. If you want to keep it longer, you can refrigerate it. In the fridge, it will last about a week. You can also freeze it for up to three months. Jalapeño Cheddar Cornbread goes well with many dishes. It pairs nicely with chili and soups. Try it with barbecue or grilled meats. You can also serve it with salads or as a side for breakfast with eggs. Yes, frozen jalapeños work well in this recipe. Just thaw and drain them before use. This helps keep the cornbread from getting too wet. Frozen jalapeños will still add great flavor to your cornbread. Making Jalapeño Cheddar Cornbread is fun and easy. We covered key ingredients, from jalapeños to optional mix-ins. Step-by-step instructions guide you in preparing and baking the perfect dish. Don’t forget tips for added moisture and spice. Explore different variations to suit your taste. Store it properly and enjoy leftovers later. This cornbread pairs well with many meals. Experiment and have fun in your kitchen. You'll find this recipe a tasty favorite!

Jalapeño Cheddar Cornbread

A savory cornbread with sharp cheddar cheese and spicy jalapeños.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Servings 8
Calories 200 kcal

Ingredients
  

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 1 cup buttermilk
  • 2 large eggs
  • 0.25 cup melted unsalted butter
  • 1 cup shredded sharp cheddar cheese
  • 2 3 fresh jalapeños, diced (seeds removed for mildness)
  • 1 tablespoon honey (optional)

Instructions
 

  • Preheat the oven to 400°F (200°C). Grease an 8-inch square baking dish or cast-iron skillet with butter.
  • In a large mixing bowl, combine the cornmeal, flour, baking powder, salt, and black pepper. Whisk together until well mixed.
  • In a separate bowl, whisk together the buttermilk, eggs, and melted butter until smooth. If you like a hint of sweetness, add the honey and mix well.
  • Pour the buttermilk mixture into the dry ingredients and stir just until combined. Do not overmix; it’s okay if there are small lumps.
  • Fold in the shredded cheddar cheese and diced jalapeños, ensuring they are evenly distributed.
  • Pour the batter into the prepared baking dish or skillet and spread it out 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 slightly before slicing into squares or wedges for serving.

Notes

Serve warm, optionally garnished with extra cheddar cheese and sliced jalapeños. Pair with butter or sour cream.
Keyword baking, cheddar, cornbread, jalapeño