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To make cheesy jalapeño cornbread, you need the following items: - 1 cup cornmeal - 1 cup all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon salt - 1 cup buttermilk - 2 large eggs - 1/4 cup vegetable oil - 1 cup shredded cheddar cheese - 1/2 cup diced jalapeños (fresh or pickled, seeds removed for less heat) - 1 tablespoon honey (optional) You can add a tablespoon of honey for some sweetness. It balances the heat from the jalapeños. Some like to add a bit of corn kernels for extra texture. If you don’t have buttermilk, you can use regular milk with a splash of vinegar. For a gluten-free option, swap the all-purpose flour with a gluten-free blend. If you want a different cheese, mozzarella or pepper jack works well. You can also choose to leave out the jalapeños if you prefer a milder flavor. {{ingredient_image_1}} First, gather all your ingredients. You need cornmeal, flour, baking powder, and salt. Also, grab buttermilk, eggs, vegetable oil, and cheddar cheese. Don't forget the jalapeños! If you like it sweet, have honey ready too. 1. Start by preheating your oven to 400°F (200°C). This helps the cornbread rise nicely. 2. Grease your baking dish or skillet. An 8-inch square dish works great. 3. In a large bowl, whisk the cornmeal, flour, baking powder, and salt. Mix them well for even flavor. 4. In another bowl, combine the buttermilk, eggs, and vegetable oil. If you want it sweet, add honey now. Whisk until smooth. 5. Slowly pour the wet mix into the dry mix. Stir gently. It's okay to have a few lumps. Now the fun part begins! 1. Fold in the shredded cheddar cheese and diced jalapeños. Make sure they spread throughout the batter. 2. Pour the batter into your greased dish. Use a spatula to smooth the top. 3. Place it in the oven. Bake for 20 to 25 minutes. The top should look golden brown. 4. To check if it's done, insert a toothpick into the center. It should come out clean. Once baked, take it out and let it cool for a few minutes. 1. This cooling time helps the cornbread set. 2. Slice it into squares or wedges. 3. Serve it warm, adding a pat of butter on top. For a fresh touch, sprinkle chopped cilantro or green onions. Enjoy your cheesy jalapeño cornbread! To get a great texture, use both cornmeal and flour. This mix adds a nice bite. Whisk dry ingredients well to avoid lumps. When you add wet ingredients, stir gently. Overmixing makes cornbread tough. Aim for a few lumps for a light, fluffy texture. Want more heat? Use more jalapeños or keep some seeds. For less spice, remove all seeds. You can also swap fresh jalapeños for pickled ones. Pickled ones add tang without too much heat. Adjust according to your taste. You can make cornbread ahead of time. Just cool it, wrap it well, and store it in the fridge for up to three days. To reheat, place it in a warm oven for 10-15 minutes. If it's too dry, add a bit of butter or water before heating. Enjoy it warm for the best flavor! Pro Tips Use Fresh Jalapeños: Fresh jalapeños provide a vibrant flavor and crunch. If you're looking for a milder option, consider using pickled jalapeños. Let It Rest: Allowing the cornbread to sit for a few minutes before slicing helps it set and makes for cleaner cuts. Experiment with Cheese: While cheddar is delicious, feel free to mix in other cheeses like pepper jack or Monterey Jack for a different flavor profile. Check for Doneness: Instead of just relying on time, always check with a toothpick in the center. It should come out clean for perfectly baked cornbread. {{image_2}} You can change the cheese for fun flavors. Try pepper jack for a spicy kick. Cream cheese makes it rich and creamy. You can also mix mozzarella for a melty texture. Use a mix of cheeses for a unique taste. Feel free to experiment until you find your favorite combination. Think beyond jalapeños! You can add corn for sweetness and crunch. Diced bell peppers give color and mild flavor. For a hearty touch, try adding spinach or zucchini. Grated carrots can also work, giving a nice sweetness. Choose veggies that you love to make it more personal. To make this cornbread gluten-free, swap the all-purpose flour. Use a gluten-free flour blend that works for baking. Almond or coconut flour can also work, but adjust the amount. You may need to add extra liquid to keep the batter moist. Always check that your baking powder is gluten-free. To keep your cornbread fresh, store it at room temperature. Wrap it in plastic wrap or place it in an airtight container. This keeps it moist and tasty. If you plan to eat it within two days, this method works best. For longer storage, consider freezing. To freeze cornbread, let it cool completely first. Cut it into squares or wedges for easy servings. Wrap each piece tightly in plastic wrap. Then, place the wrapped pieces in a freezer bag. This helps prevent freezer burn. Cornbread can freeze well for up to three months. When you're ready to enjoy your cornbread, here’s how to reheat it. For the oven, preheat to 350°F (175°C). Place the cornbread on a baking sheet. Cover it with foil to keep it soft. Heat for about 10-15 minutes or until warm. If using a microwave, heat a single piece for about 20-30 seconds. Enjoy your warm, cheesy cornbread! Yes, you can use different peppers. Bell peppers add sweetness. Poblano peppers give a mild heat. If you like more spice, try serrano peppers or habaneros. Just remember to remove the seeds for less heat. The choice of peppers can change the taste and heat level of your cornbread. To keep your cornbread moist, use buttermilk, as it adds moisture and flavor. Don't overmix the batter; keep some lumps. You can add more cheese for extra moisture too. Some people like to add a bit of honey. This sweet touch can help keep the bread soft and tasty. Cheesy Jalapeño Cornbread pairs well with many dishes. It goes great with chili or soup. You can also serve it with grilled meats, like chicken or steak. For a lighter option, try it with a fresh salad. A pat of butter on top makes it even better! The blog post covers all you need for Cheesy Jalapeño Cornbread. You learned about essential ingredients, helpful substitutions, and how to make it perfectly. I shared tips for the best texture and adjustments for spice levels. You can explore fun variations to suit your taste. Plus, there are easy storage and reheating methods. Enjoy making this cornbread to impress your friends. Remember, each bite should be cheesy and balanced! Engage your creativity and make it your own.

Cheesy Jalapeño Cornbread

A deliciously moist cornbread with a kick from jalapeños and a cheesy flavor.
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
  • 1 cup buttermilk
  • 2 large eggs
  • 0.25 cup vegetable oil
  • 1 cup shredded cheddar cheese
  • 0.5 cup diced jalapeños
  • 1 tablespoon honey (optional)

Instructions
 

  • Preheat your oven to 400°F (200°C) and grease an 8-inch square baking dish or a cast-iron skillet.
  • In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, and salt until well combined.
  • In another bowl, mix the buttermilk, eggs, vegetable oil, and honey (if using) until smooth.
  • Slowly pour the wet ingredients into the dry ingredients, stirring gently until just combined. Don't overmix; a few lumps are okay.
  • Fold in the shredded cheddar cheese and diced jalapeños, ensuring even distribution throughout the batter.
  • Pour the batter into the prepared baking dish or skillet, smoothing the top with a spatula.
  • Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  • Once done, remove from the oven and let it cool for a few minutes before slicing into squares or wedges.

Notes

Serve warm with butter and garnish with cilantro or green onions.
Keyword baking, cheesy, cornbread, jalapeño