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To make Jalapeño Cheddar Cornbread, you need simple ingredients. Here is the list: - 1 cup cornmeal - 1 cup all-purpose flour - 1 tablespoon sugar - 1 tablespoon baking powder - 1/2 teaspoon salt - 1 cup buttermilk (or milk with vinegar) - 2 large eggs - 1/4 cup vegetable oil - 1 cup shredded sharp cheddar cheese - 2 jalapeños, finely chopped - 1/4 cup green onions (optional) Each ingredient plays a key role. The cornmeal gives that classic cornbread taste. All-purpose flour adds structure. Sugar balances the heat and adds a hint of sweetness. Baking powder helps it rise. Salt brings out flavors. Buttermilk keeps the bread moist and tender. Eggs bind the mix and add richness. Vegetable oil ensures a soft texture. Sharp cheddar cheese gives a delicious, tangy flavor. Jalapeños add warmth and spice. Feel free to adjust the jalapeño amount for your taste. If you want more heat, leave some seeds in! The green onions can brighten the flavor, but they are optional. Enjoy gathering these ingredients and getting ready to bake! - Preheat the oven to 400°F (200°C). - Grease a 9-inch square baking pan or a cast-iron skillet. - Whisk together: - 1 cup cornmeal - 1 cup all-purpose flour - 1 tablespoon sugar - 1 tablespoon baking powder - 1/2 teaspoon salt Mix these dry items well. This mix gives the cornbread its great texture. - In a separate bowl, mix: - 1 cup buttermilk (or milk with 1 tablespoon vinegar added) - 2 large eggs - 1/4 cup vegetable oil Ensure this mix is smooth. - Now, combine the wet and dry ingredients. Stir just enough to mix. Do not overmix. This keeps the cornbread light. - Gently fold in: - 1 cup shredded sharp cheddar cheese - 2 jalapeños, finely chopped (seeds removed for less heat) Make sure the cheese and jalapeños are even throughout the batter. - Pour the batter into your prepared dish. Spread it out evenly. - Bake for 20-25 minutes. Check for doneness with a toothpick. If it comes out clean, it’s done. Enjoy the aroma while it bakes! The top will turn golden brown. - Use sharp cheddar for richer taste. - Adjust jalapeño quantity for desired heat level. Using sharp cheddar makes your cornbread really stand out. It adds a deep flavor that pairs well with the cornmeal. If you want more heat, add more jalapeños. If you prefer it milder, remove the seeds before chopping. - Avoid overmixing the batter. - Letting the mixture sit briefly can enhance texture. Mixing too much can make your cornbread tough. Stir just until the wet and dry ingredients blend. Letting the batter rest for a few minutes helps it rise better. This brief pause allows the cornmeal to absorb the liquids fully. - Garnish with green onions before serving. - Serve warm for best flavor. Chop some green onions and sprinkle them on top. They add a nice pop of color and flavor. Always serve your cornbread warm. This makes it taste its best and brings out all the flavors. {{image_2}} You can boost the flavor by adding more cheese. Use a mix of cheeses for depth. Consider using Monterey Jack or pepper jack for a fun twist. The more cheese, the creamier the cornbread will be. This adds great taste and keeps the bread moist. If you enjoy a hint of sweetness, add more sugar to the mix. Just a couple of extra tablespoons can change the flavor. This sweet twist pairs well with spicy dishes. You’ll find it a delightful balance of flavors in each bite. Want a healthier version? Replace all-purpose flour with whole wheat flour. This swap adds more fiber and nutrients to your cornbread. You can also use Greek yogurt instead of buttermilk. This change keeps it creamy while cutting down on fat. After you enjoy your cornbread, store any extras in an airtight container. This keeps the cornbread fresh at room temperature. If you want it to last longer, put it in the fridge. This way, it stays good for several days. If you want to save some for later, wrap the cornbread tightly. Use plastic wrap or foil to wrap it well. This helps to keep out air and moisture. When you are ready to eat it again, thaw it out. You can warm it in the oven or microwave before serving. Enjoying your cornbread later is just as tasty! Yes, but fresh jalapeños yield better flavor. Fresh ones have a bright taste and a crisp bite. They also add a nice pop of color to your cornbread. If you only have frozen, they will work, but expect a milder taste. It pairs well with chili, soups, or grilled meats. The cornbread adds great texture and flavor to these dishes. You can also enjoy it with a simple salad for a light meal. A toothpick inserted in the center should come out clean. If it has wet batter on it, bake a few minutes longer. The top should be golden brown and slightly firm to the touch. Yes, use a plant-based milk substitute and dairy-free cheese. Almond, soy, or oat milk are good choices. They will keep your cornbread moist and tasty without any dairy. For detailed instructions, refer to the Full Recipe for Jalapeño Cheddar Cornbread. This blog post covered how to make delicious Jalapeño Cheddar Cornbread. We explored the ingredients, preparation steps, and tips for great flavor and texture. Remember to adjust the heat from jalapeños to match your taste. You can also create variations based on your preferences. With simple storage tips, you can keep leftovers fresh. Enjoy this tasty dish, whether at a family meal or a casual gathering. You’ll impress everyone with your cooking skills!

Jalapeño Cheddar Cornbread

Bring a delightful twist to your meals with this easy Jalapeño Cheddar Cornbread recipe! Perfectly fluffy and packed with flavor, this cornbread combines the comforting taste of sweet cornmeal with a spicy kick from jalapeños and the rich creaminess of sharp cheddar cheese. Ideal as a side dish or a snack, follow our simple step-by-step guide and impress your family and friends. Click through to explore the full recipe and savor every bite!
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Ingredients
  

1 cup cornmeal

1 cup all-purpose flour

1 tablespoon sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 cup buttermilk (or milk with 1 tablespoon vinegar added)

2 large eggs

1/4 cup vegetable oil

1 cup shredded sharp cheddar cheese

2 jalapeños, finely chopped (seeds removed for less heat)

1/4 cup green onions, chopped (optional for garnish)

Instructions
 

Preheat your oven to 400°F (200°C) and grease a 9-inch square baking pan or a cast-iron skillet.

    In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.

      In a separate bowl, mix together the buttermilk, eggs, and vegetable oil until smooth.

        Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.

          Gently fold in the shredded cheddar cheese and chopped jalapeños until evenly distributed throughout the batter.

            Pour the cornbread batter into the prepared baking pan or skillet, spreading it out evenly.

              Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

                Once baked, remove from the oven and let cool slightly before slicing.

                  Serve warm, optionally garnished with chopped green onions for added freshness.

                    Prep Time: 15 mins | Total Time: 40 mins | Servings: 9