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Cheddar Jalapeño Cornbread Tasty and Easy Recipe

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To make Cheddar Jalapeño Cornbread, gather these simple ingredients: - 1 cup cornmeal - 1 cup all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1 teaspoon salt - 1 cup buttermilk - 1/2 cup unsalted butter, melted - 2 large eggs - 1 cup shredded sharp cheddar cheese - 1/2 cup pickled jalapeños, chopped (adjust to taste) - 1/4 cup honey (optional for a hint of sweetness) Using quality ingredients makes a big difference. The cornmeal gives that lovely texture, while cheddar cheese adds a rich flavor. Pickled jalapeños bring the heat, and the honey can balance it out with a touch of sweetness. Adjust the jalapeños based on your spice level. If you like it hot, add more; if not, tone it down. Enjoy these flavors mixed together for a delightful dish! {{ingredient_image_1}} - Preheat your oven to 400°F (200°C). - Grease an 8-inch square baking pan or cast-iron skillet. First, you need to get your oven nice and hot. This helps the cornbread rise well. Greasing the pan is important too. It stops the cornbread from sticking. You can use butter or cooking spray. - Combine cornmeal, flour, baking powder, baking soda, and salt. In a big bowl, mix the cornmeal, flour, baking powder, baking soda, and salt. Stir them together until they look even. This step is key. It helps the cornbread rise and taste great. - Whisk together buttermilk, melted butter, and eggs. - Add honey if desired. Now, grab another bowl. Whisk the buttermilk, melted butter, and eggs. If you like a hint of sweetness, add honey here. Mix well until everything is smooth. The wet mix gives flavor and moisture. - Pour wet mixture into dry ingredients and mix gently. - Avoid overmixing; a few lumps are acceptable. Next, slowly pour the wet mix into the dry ingredients. Use a spatula to mix gently. It’s okay if you see some lumps. Overmixing can make the cornbread tough, and we want it soft. - Fold in shredded cheddar cheese and chopped jalapeños. Now, it's time for the fun part! Fold in the shredded cheddar cheese and chopped jalapeños. This gives a cheesy, spicy kick. Make sure they are spread out well in the batter. - Pour batter into prepared pan and bake for 22-25 minutes. - Check doneness with a toothpick. Pour your batter into the greased pan. Spread it out so it cooks evenly. Bake it in the preheated oven for about 22-25 minutes. To check if it’s done, insert a toothpick in the center. If it comes out clean, your cornbread is ready! To make your cornbread light and fluffy, avoid overmixing. When you combine wet and dry ingredients, just mix until you see no dry flour. A few lumps are fine. After baking, let your cornbread cool for 10 minutes before you slice it. This helps keep the texture nice and prevents it from crumbling. Serve your cornbread warm, cut into squares. This makes it easy to share. For a fresh touch, garnish with chopped cilantro or chives. A dollop of sour cream on top adds creaminess and balances the spice. You can adjust the spice level by changing the amount of jalapeños. If you like it mild, use less. For a kick, add more. Fresh jalapeños give a bright taste. They also add a nice crunch to your cornbread. Pro Tips Use Fresh Jalapeños: For a more vibrant flavor, consider using fresh jalapeños instead of pickled ones. Just remember to adjust the quantity based on your heat preference! Experiment with Cheeses: While sharp cheddar is delicious, try mixing in other cheeses like pepper jack or Monterey jack for a different taste profile. Check for Doneness: Ovens can vary, so start checking your cornbread a few minutes before the recommended time. It’s done when the top is golden and a toothpick comes out clean. Store Properly: To keep your cornbread fresh, store it in an airtight container at room temperature for up to 2 days or in the refrigerator for longer shelf life. {{image_2}} You can switch up the cheese for fun. Try using pepper jack for more heat. It adds a spicy kick that pairs well with jalapeños. If you want it milder, use mild cheddar. This gives a nice flavor without too much spice. For a sweet twist, add ingredients like corn or cranberries. These bring a nice sweetness and texture to the cornbread. You can also skip the honey for a savory option. This way, you focus on the cheesy and spicy flavors. Need a gluten-free choice? Just use a gluten-free flour blend instead of regular flour. Check that all other ingredients are certified gluten-free. This ensures everyone can enjoy this tasty cornbread without worry. To keep your cornbread fresh, store it in an airtight container at room temperature. It stays good for up to 2 days. Make sure to seal it well. This helps keep it soft and tasty. If you want to save it longer, refrigerate the cornbread. It can last up to 1 week in the fridge. Just place it in a container with a tight lid. This helps prevent it from drying out. For longer storage, you can freeze the cornbread. It stays fresh for up to 3 months when frozen. Wrap it tightly in plastic wrap or aluminum foil. When you want to eat it, thaw it in the refrigerator or at room temperature before serving. This way, it will taste just as good as fresh! Yes, you can prepare it and store it as directed for best results. This cornbread stays fresh and tasty. I often bake it a day ahead. Just store it in an airtight container. It tastes great when reheated. Mix milk with vinegar or lemon juice as a substitute. Just add one tablespoon of vinegar or lemon juice to one cup of milk. Let it sit for five minutes. This gives you a nice, tangy flavor like buttermilk. Yes, adjust cooking time to about 15-20 minutes. This makes perfect little cornbread muffins! Just fill each muffin cup about two-thirds full. Keep an eye on them. They will bake quicker than the larger pan. A toothpick inserted in the center should come out clean when done. If it has batter on it, bake a few minutes more. The top should be golden brown. This shows the cornbread is baked through and ready to enjoy. This cornbread recipe is simple and fun. You mix dry and wet ingredients, add cheese and jalapeños, and bake. Remember to avoid overmixing for the best texture. You can customize the heat with jalapeños or use different cheeses. For storage, keep leftovers in an airtight container. Enjoy warm and topped with your favorites. I hope this guide helps you create a tasty dish that everyone will love.

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Looking for a warm, fluffy treat that packs a punch? This Cheddar Jalapeño Cornbread is just what you need! With gooey cheddar, spicy jalapeños, and a hint of sweetness, this recipe is easy and sure to impress. Whether you’re hosting a dinner party or enjoying a cozy night in, this cornbread will be the star of your meal. Let’s dive into how to make this tasty side dish that everyone will love!

Why I Love This Recipe

  1. Deliciously Spicy: The combination of sharp cheddar and pickled jalapeños adds a delightful kick that elevates traditional cornbread to a new level.
  2. Easy to Make: This recipe requires minimal effort and basic ingredients, making it perfect for both novice and experienced bakers.
  3. Perfect for Any Occasion: Whether it’s a family dinner, a barbecue, or a holiday gathering, this cornbread pairs well with a variety of dishes.
  4. Makes Great Leftovers: Leftover cornbread tastes just as good the next day, and it can be easily reheated or used in recipes like cornbread stuffing.

Ingredients

To make Cheddar Jalapeño Cornbread, gather these simple ingredients:

– 1 cup cornmeal

– 1 cup all-purpose flour

– 1 tablespoon baking powder

– 1/2 teaspoon baking soda

– 1 teaspoon salt

– 1 cup buttermilk

– 1/2 cup unsalted butter, melted

– 2 large eggs

– 1 cup shredded sharp cheddar cheese

– 1/2 cup pickled jalapeños, chopped (adjust to taste)

– 1/4 cup honey (optional for a hint of sweetness)

Using quality ingredients makes a big difference. The cornmeal gives that lovely texture, while cheddar cheese adds a rich flavor. Pickled jalapeños bring the heat, and the honey can balance it out with a touch of sweetness. Adjust the jalapeños based on your spice level. If you like it hot, add more; if not, tone it down. Enjoy these flavors mixed together for a delightful dish!

Step-by-Step Instructions

Preparing the Oven and Pan

– Preheat your oven to 400°F (200°C).

– Grease an 8-inch square baking pan or cast-iron skillet.

First, you need to get your oven nice and hot. This helps the cornbread rise well. Greasing the pan is important too. It stops the cornbread from sticking. You can use butter or cooking spray.

Mixing the Dry Ingredients

– Combine cornmeal, flour, baking powder, baking soda, and salt.

In a big bowl, mix the cornmeal, flour, baking powder, baking soda, and salt. Stir them together until they look even. This step is key. It helps the cornbread rise and taste great.

Preparing the Wet Ingredients

– Whisk together buttermilk, melted butter, and eggs.

– Add honey if desired.

Now, grab another bowl. Whisk the buttermilk, melted butter, and eggs. If you like a hint of sweetness, add honey here. Mix well until everything is smooth. The wet mix gives flavor and moisture.

Combining Wet and Dry Mixtures

– Pour wet mixture into dry ingredients and mix gently.

– Avoid overmixing; a few lumps are acceptable.

Next, slowly pour the wet mix into the dry ingredients. Use a spatula to mix gently. It’s okay if you see some lumps. Overmixing can make the cornbread tough, and we want it soft.

Adding Cheese and Jalapeños

– Fold in shredded cheddar cheese and chopped jalapeños.

Now, it’s time for the fun part! Fold in the shredded cheddar cheese and chopped jalapeños. This gives a cheesy, spicy kick. Make sure they are spread out well in the batter.

Baking the Cornbread

– Pour batter into prepared pan and bake for 22-25 minutes.

– Check doneness with a toothpick.

Pour your batter into the greased pan. Spread it out so it cooks evenly. Bake it in the preheated oven for about 22-25 minutes. To check if it’s done, insert a toothpick in the center. If it comes out clean, your cornbread is ready!

Tips & Tricks

Perfecting Texture

To make your cornbread light and fluffy, avoid overmixing. When you combine wet and dry ingredients, just mix until you see no dry flour. A few lumps are fine. After baking, let your cornbread cool for 10 minutes before you slice it. This helps keep the texture nice and prevents it from crumbling.

Serving Suggestions

Serve your cornbread warm, cut into squares. This makes it easy to share. For a fresh touch, garnish with chopped cilantro or chives. A dollop of sour cream on top adds creaminess and balances the spice.

Adjusting Spice Level

You can adjust the spice level by changing the amount of jalapeños. If you like it mild, use less. For a kick, add more. Fresh jalapeños give a bright taste. They also add a nice crunch to your cornbread.

Pro Tips

  1. Use Fresh Jalapeños: For a more vibrant flavor, consider using fresh jalapeños instead of pickled ones. Just remember to adjust the quantity based on your heat preference!
  2. Experiment with Cheeses: While sharp cheddar is delicious, try mixing in other cheeses like pepper jack or Monterey jack for a different taste profile.
  3. Check for Doneness: Ovens can vary, so start checking your cornbread a few minutes before the recommended time. It’s done when the top is golden and a toothpick comes out clean.
  4. Store Properly: To keep your cornbread fresh, store it in an airtight container at room temperature for up to 2 days or in the refrigerator for longer shelf life.

Variations

Different Cheeses

You can switch up the cheese for fun. Try using pepper jack for more heat. It adds a spicy kick that pairs well with jalapeños. If you want it milder, use mild cheddar. This gives a nice flavor without too much spice.

Sweet Variations

For a sweet twist, add ingredients like corn or cranberries. These bring a nice sweetness and texture to the cornbread. You can also skip the honey for a savory option. This way, you focus on the cheesy and spicy flavors.

Gluten-Free Option

Need a gluten-free choice? Just use a gluten-free flour blend instead of regular flour. Check that all other ingredients are certified gluten-free. This ensures everyone can enjoy this tasty cornbread without worry.

Storage Info

Storing Leftovers

To keep your cornbread fresh, store it in an airtight container at room temperature. It stays good for up to 2 days. Make sure to seal it well. This helps keep it soft and tasty.

Refrigeration Tips

If you want to save it longer, refrigerate the cornbread. It can last up to 1 week in the fridge. Just place it in a container with a tight lid. This helps prevent it from drying out.

Freezing Instructions

For longer storage, you can freeze the cornbread. It stays fresh for up to 3 months when frozen. Wrap it tightly in plastic wrap or aluminum foil. When you want to eat it, thaw it in the refrigerator or at room temperature before serving. This way, it will taste just as good as fresh!

FAQs

Can I make this cornbread ahead of time?

Yes, you can prepare it and store it as directed for best results. This cornbread stays fresh and tasty. I often bake it a day ahead. Just store it in an airtight container. It tastes great when reheated.

What can I use instead of buttermilk?

Mix milk with vinegar or lemon juice as a substitute. Just add one tablespoon of vinegar or lemon juice to one cup of milk. Let it sit for five minutes. This gives you a nice, tangy flavor like buttermilk.

Can I make cornbread in a muffin tin?

Yes, adjust cooking time to about 15-20 minutes. This makes perfect little cornbread muffins! Just fill each muffin cup about two-thirds full. Keep an eye on them. They will bake quicker than the larger pan.

How do I know when the cornbread is done?

A toothpick inserted in the center should come out clean when done. If it has batter on it, bake a few minutes more. The top should be golden brown. This shows the cornbread is baked through and ready to enjoy.

This cornbread recipe is simple and fun. You mix dry and wet ingredients, add cheese and jalapeños, and bake. Remember to avoid overmixing for the best texture. You can customize the heat with jalapeños or use different cheeses. For storage, keep leftovers in an airtight container. Enjoy warm and topped with your favorites. I hope this guide helps you create a tasty dish that everyone will lov

To make Cheddar Jalapeño Cornbread, gather these simple ingredients: - 1 cup cornmeal - 1 cup all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1 teaspoon salt - 1 cup buttermilk - 1/2 cup unsalted butter, melted - 2 large eggs - 1 cup shredded sharp cheddar cheese - 1/2 cup pickled jalapeños, chopped (adjust to taste) - 1/4 cup honey (optional for a hint of sweetness) Using quality ingredients makes a big difference. The cornmeal gives that lovely texture, while cheddar cheese adds a rich flavor. Pickled jalapeños bring the heat, and the honey can balance it out with a touch of sweetness. Adjust the jalapeños based on your spice level. If you like it hot, add more; if not, tone it down. Enjoy these flavors mixed together for a delightful dish! {{ingredient_image_1}} - Preheat your oven to 400°F (200°C). - Grease an 8-inch square baking pan or cast-iron skillet. First, you need to get your oven nice and hot. This helps the cornbread rise well. Greasing the pan is important too. It stops the cornbread from sticking. You can use butter or cooking spray. - Combine cornmeal, flour, baking powder, baking soda, and salt. In a big bowl, mix the cornmeal, flour, baking powder, baking soda, and salt. Stir them together until they look even. This step is key. It helps the cornbread rise and taste great. - Whisk together buttermilk, melted butter, and eggs. - Add honey if desired. Now, grab another bowl. Whisk the buttermilk, melted butter, and eggs. If you like a hint of sweetness, add honey here. Mix well until everything is smooth. The wet mix gives flavor and moisture. - Pour wet mixture into dry ingredients and mix gently. - Avoid overmixing; a few lumps are acceptable. Next, slowly pour the wet mix into the dry ingredients. Use a spatula to mix gently. It’s okay if you see some lumps. Overmixing can make the cornbread tough, and we want it soft. - Fold in shredded cheddar cheese and chopped jalapeños. Now, it's time for the fun part! Fold in the shredded cheddar cheese and chopped jalapeños. This gives a cheesy, spicy kick. Make sure they are spread out well in the batter. - Pour batter into prepared pan and bake for 22-25 minutes. - Check doneness with a toothpick. Pour your batter into the greased pan. Spread it out so it cooks evenly. Bake it in the preheated oven for about 22-25 minutes. To check if it’s done, insert a toothpick in the center. If it comes out clean, your cornbread is ready! To make your cornbread light and fluffy, avoid overmixing. When you combine wet and dry ingredients, just mix until you see no dry flour. A few lumps are fine. After baking, let your cornbread cool for 10 minutes before you slice it. This helps keep the texture nice and prevents it from crumbling. Serve your cornbread warm, cut into squares. This makes it easy to share. For a fresh touch, garnish with chopped cilantro or chives. A dollop of sour cream on top adds creaminess and balances the spice. You can adjust the spice level by changing the amount of jalapeños. If you like it mild, use less. For a kick, add more. Fresh jalapeños give a bright taste. They also add a nice crunch to your cornbread. Pro Tips Use Fresh Jalapeños: For a more vibrant flavor, consider using fresh jalapeños instead of pickled ones. Just remember to adjust the quantity based on your heat preference! Experiment with Cheeses: While sharp cheddar is delicious, try mixing in other cheeses like pepper jack or Monterey jack for a different taste profile. Check for Doneness: Ovens can vary, so start checking your cornbread a few minutes before the recommended time. It’s done when the top is golden and a toothpick comes out clean. Store Properly: To keep your cornbread fresh, store it in an airtight container at room temperature for up to 2 days or in the refrigerator for longer shelf life. {{image_2}} You can switch up the cheese for fun. Try using pepper jack for more heat. It adds a spicy kick that pairs well with jalapeños. If you want it milder, use mild cheddar. This gives a nice flavor without too much spice. For a sweet twist, add ingredients like corn or cranberries. These bring a nice sweetness and texture to the cornbread. You can also skip the honey for a savory option. This way, you focus on the cheesy and spicy flavors. Need a gluten-free choice? Just use a gluten-free flour blend instead of regular flour. Check that all other ingredients are certified gluten-free. This ensures everyone can enjoy this tasty cornbread without worry. To keep your cornbread fresh, store it in an airtight container at room temperature. It stays good for up to 2 days. Make sure to seal it well. This helps keep it soft and tasty. If you want to save it longer, refrigerate the cornbread. It can last up to 1 week in the fridge. Just place it in a container with a tight lid. This helps prevent it from drying out. For longer storage, you can freeze the cornbread. It stays fresh for up to 3 months when frozen. Wrap it tightly in plastic wrap or aluminum foil. When you want to eat it, thaw it in the refrigerator or at room temperature before serving. This way, it will taste just as good as fresh! Yes, you can prepare it and store it as directed for best results. This cornbread stays fresh and tasty. I often bake it a day ahead. Just store it in an airtight container. It tastes great when reheated. Mix milk with vinegar or lemon juice as a substitute. Just add one tablespoon of vinegar or lemon juice to one cup of milk. Let it sit for five minutes. This gives you a nice, tangy flavor like buttermilk. Yes, adjust cooking time to about 15-20 minutes. This makes perfect little cornbread muffins! Just fill each muffin cup about two-thirds full. Keep an eye on them. They will bake quicker than the larger pan. A toothpick inserted in the center should come out clean when done. If it has batter on it, bake a few minutes more. The top should be golden brown. This shows the cornbread is baked through and ready to enjoy. This cornbread recipe is simple and fun. You mix dry and wet ingredients, add cheese and jalapeños, and bake. Remember to avoid overmixing for the best texture. You can customize the heat with jalapeños or use different cheeses. For storage, keep leftovers in an airtight container. Enjoy warm and topped with your favorites. I hope this guide helps you create a tasty dish that everyone will love.

Cheddar Jalapeño Cornbread

A savory cornbread infused with sharp cheddar cheese and spicy jalapeños, perfect for any meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 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 baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 0.5 cup unsalted butter, melted
  • 2 large eggs
  • 1 cup shredded sharp cheddar cheese
  • 0.5 cup pickled jalapeños, chopped
  • 0.25 cup honey (optional)

Instructions
 

  • Preheat your oven to 400°F (200°C) and grease an 8-inch square baking pan or cast-iron skillet.
  • In a large mixing bowl, combine cornmeal, flour, baking powder, baking soda, and salt. Whisk these dry ingredients together until evenly mixed.
  • In another bowl, whisk together the buttermilk, melted butter, and eggs until well blended. If you choose to add sweetness, mix in the honey at this stage.
  • Slowly pour the wet mixture into the dry ingredients, stirring gently until just combined. Do not overmix; a few lumps are okay.
  • Fold in the shredded cheddar cheese and chopped jalapeños, ensuring they're evenly distributed throughout the batter.
  • Pour the batter into the prepared pan and spread it out evenly.
  • Bake in the preheated oven for 22-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
  • Let the cornbread cool in the pan for about 10 minutes before slicing.

Notes

Serve warm, cut into squares, and garnish with fresh cilantro or chives. A dollop of sour cream enhances the experience!
Keyword baking, cheddar, cornbread, jalapeño

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