Imagine biting into a warm, fluffy slice of Jalapeño Cheddar Cornbread, where the golden crust gives way to a moist interior bursting with cheesy goodness and spicy jalapeños. The aroma wafts through your kitchen, teasing your senses and promising a flavor explosion that will make your taste buds dance. It’s the kind of bread that can elevate any meal, from a cozy chili night to a festive barbecue.
Now, picture this: you’re at a family gathering, and someone brings out this delightful cornbread. A friendly competition ensues over who can snag the last piece, as everyone raves about its perfect balance of heat and creaminess. That’s the magic of Jalapeño Cheddar Cornbread—it turns ordinary moments into unforgettable memories, making it the perfect addition to any occasion.
Why You'll Love This Recipe
- This Jalapeño Cheddar Cornbread is incredibly easy to whip up, making it perfect for busy weeknights.
- Its spicy kick combined with creamy cheddar creates an irresistible flavor profile.
- The vibrant yellow hue makes it an eye-catching centerpiece on any table.
- Versatile enough for serving alongside soups or as a standalone snack!
I still remember the look on my cousin’s face when she took her first bite—pure bliss mixed with surprise at the spiciness!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Yellow Cornmeal: This is the foundation of your cornbread; choose medium or fine ground for the best texture.
All-Purpose Flour: A must for structure; using equal parts cornmeal and flour ensures a nice rise.
Baking Powder: Don’t skimp on this leavening agent; it’s what makes your cornbread light and fluffy.
Salt: Just a pinch enhances all flavors; don’t worry, you won’t taste it!
Milk: Whole milk adds richness; feel free to use buttermilk for extra tanginess.
Eggs: They bind everything together and add moisture—two large eggs will do just fine.
Shredded Cheddar Cheese: Use sharp cheddar for a bold flavor; it melts beautifully into the batter.
Diced Jalapeños: Fresh or pickled work well; adjust based on your heat preference—more for brave souls!
Butter: Melted butter adds richness and helps create that golden crust we all love.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Jalapeño Cheddar Cornbread
Preheat your oven: Set it to 400°F (200°C) and grease an 8×8 inch baking dish with nonstick cooking spray. This ensures nothing sticks—because let’s face it, nobody wants to wrestle with cornbread!
Combine dry ingredients: In a large bowl, whisk together yellow cornmeal, all-purpose flour, baking powder, and salt until fully combined. Take a moment to inhale that sweet corny aroma—it’s part of the process!
Mix wet ingredients: In another bowl, whisk together milk, eggs, and melted butter until smooth. You want everything blended nicely so each bite contains that buttery goodness.
Combine mixtures: Gradually pour wet ingredients into dry ingredients while mixing gently. Be careful not to overmix—lumps are okay! This keeps your cornbread tender.
Fold in cheese and jalapeños: Add shredded cheddar cheese and diced jalapeños into the batter gently. Make sure they’re evenly distributed without losing too much air from mixing.
Bake: Pour your batter into the prepared baking dish and smooth out the top. Bake for about 20-25 minutes or until golden brown and a toothpick inserted comes out clean—your kitchen will smell incredible!
Cool and serve: Allow the cornbread to cool slightly before cutting into squares. Serve warm with butter melting right on top for that extra indulgence!
Now you’ve mastered this delightful recipe! Each bite offers a comforting mix of flavors that’ll have everyone reaching for seconds—and maybe even thirds!
You Must Know
- Jalapeño Cheddar Cornbread is a delightful blend of sweet and spicy, perfect for any occasion.
- The aroma of baking cornbread fills the kitchen, making everyone feel right at home.
- This dish pairs wonderfully with soups and stews, adding warmth to your table.
Perfecting the Cooking Process
Start by preheating your oven to 400°F while mixing dry and wet ingredients separately, ensuring a well-blended batter for fluffy cornbread.
Add Your Touch
Feel free to swap in different cheeses or add cooked bacon bits for an extra layer of flavor in your Jalapeño Cheddar Cornbread.
Storing & Reheating
Store leftover cornbread in an airtight container at room temperature. To reheat, wrap it in foil and warm in a 350°F oven for about 10 minutes.
Chef's Helpful Tips
- Make sure not to overmix your batter; this keeps the cornbread light and fluffy.
- Using fresh jalapeños enhances the flavor immensely, so don’t skimp on them.
- Letting the cornbread cool slightly before slicing helps maintain its shape and texture.
Making this cornbread always reminds me of the first time I served it at a family gathering; everyone went back for seconds. Their smiles made all the effort worthwhile!
FAQ
Can I use frozen jalapeños in my Jalapeño Cheddar Cornbread?
Yes, but fresh jalapeños give a brighter flavor and better texture.
What can I serve with Jalapeño Cheddar Cornbread?
This cornbread pairs beautifully with chili, soups, or grilled meats.
How can I make my cornbread spicier?
Add more jalapeños or even some cayenne pepper for an extra kick!
Jalapeño Cheddar Cornbread
Jalapeño Cheddar Cornbread is a delightful twist on traditional cornbread, blending the warmth of fresh cornmeal with the sharpness of cheddar and a spicy kick from jalapeños. This fluffy, golden bread is perfect for any occasion, whether served alongside chili or enjoyed as a standalone snack. Its inviting aroma and vibrant color make it a show-stopping addition to your table, ensuring everyone will come back for seconds!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: About 9 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup whole milk (or buttermilk)
- 2 large eggs
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup diced jalapeños (fresh or pickled)
- 1/4 cup melted butter
Instructions
- Preheat the oven to 400°F (200°C) and grease an 8×8-inch baking dish.
- In a large bowl, whisk together cornmeal, flour, baking powder, and salt until combined.
- In another bowl, mix milk, eggs, and melted butter until smooth.
- Gradually pour wet ingredients into dry ingredients while stirring gently to avoid overmixing.
- Fold in shredded cheddar cheese and diced jalapeños evenly.
- Pour batter into the prepared baking dish and smooth the top.
- Bake for 20-25 minutes or until golden brown and a toothpick inserted comes out clean.
- Allow to cool slightly before cutting into squares and serving warm.
Nutrition
- Serving Size: 1 square (60g)
- Calories: 190
- Sugar: 1g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg
Keywords: Feel free to experiment with different cheeses or add cooked bacon for added flavor. Store leftovers in an airtight container at room temperature; reheat in foil at 350°F for about 10 minutes.
