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Jalapeño Cheddar Cornbread Casserole Tasty and Simple

by on February 23, 2025

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Are you ready to spice up your dinner routine? This Jalapeño Cheddar Cornbread Casserole is both tasty and simple to make! With its warm, cheesy goodness and a kick of heat, it’s sure to become a family favorite. In this post, I’ll walk you through the easy steps, must-have ingredients, and tips for making it just right. Let’s dive in and bring some excitement to your table!

To make Jalapeño Cheddar Cornbread Casserole, you need: - 2 cups cornmeal - 1 cup all-purpose flour - 2 tablespoons baking powder - 1 teaspoon salt - 1 cup shredded sharp cheddar cheese - 1 cup corn kernels (fresh, frozen, or canned) - 2 jalapeños, seeded and finely chopped - 1/4 cup sugar - 2 large eggs - 2 cups buttermilk (or milk + 1 tablespoon vinegar) - 1/2 cup unsalted butter, melted - 1 teaspoon garlic powder - 1 teaspoon onion powder These ingredients create a tasty base with a nice kick from the jalapeños. Want to make this dish even better? Consider adding: - 1/2 cup diced bell peppers for sweetness - 1/4 cup chopped green onions for freshness - A dash of cayenne pepper for extra heat - 1/2 cup cooked bacon bits for a savory touch These options add depth and flavor to your cornbread casserole. If you have dietary needs, here are some easy swaps: - Use gluten-free flour instead of all-purpose flour. - For dairy-free, substitute buttermilk with almond milk or oat milk. - You can also use egg replacers if you are vegan. These substitutions keep the recipe friendly for various diets while maintaining great taste. {{ingredient_image_1}} 1. First, preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with cooking spray or butter. This helps your casserole not stick. 2. In a large bowl, mix 2 cups cornmeal, 1 cup flour, 2 tablespoons baking powder, and 1 teaspoon salt. Whisk them together until they blend well. 3. Next, add 1 cup shredded cheddar cheese, 1 cup corn kernels, and 2 chopped jalapeños. Mix these until they spread evenly in the dry mix. 4. In another bowl, whisk together 1/4 cup sugar, 2 large eggs, 2 cups buttermilk, and 1/2 cup melted butter. Add 1 teaspoon garlic powder and 1 teaspoon onion powder for flavor. 5. Pour the wet mix into the dry mix. Stir gently until just combined. Avoid overmixing; it's okay if some lumps remain. 6. Transfer the batter into the greased baking dish. Smooth the top with a spatula. 7. Bake in the preheated oven for 30-35 minutes. Look for a golden brown top. Insert a toothpick in the center; it should come out clean. - Check the color of the top; it should be golden brown. - Use a toothpick to check the center. If it comes out clean, it’s done. - Let the casserole cool for about 10 minutes before slicing. This helps it set and makes serving easier. To get the best texture in your casserole, focus on mixing. Combine dry and wet ingredients gently. Overmixing makes it dense. You want some lumps in the batter. They help keep it light and fluffy. Using buttermilk adds moisture and flavor. The cornmeal gives it a nice, grainy texture. If you want it extra soft, let the batter rest for 5-10 minutes before baking. This helps the cornmeal absorb the liquid. Store leftover casserole in an airtight container. It keeps well in the fridge for about 3-4 days. To reheat, place it in the oven at 350°F (175°C) for 15-20 minutes. You can also microwave it for 1-2 minutes. Just add a splash of water to keep it moist. If you freeze it, cut it into squares first. Wrap each piece in plastic wrap. Then, place them in a freezer bag. It lasts for about 2-3 months in the freezer. For a fun twist, top each slice with sour cream or spicy salsa. Chopped cilantro or chives adds a fresh touch. This casserole pairs well with chili or grilled meats. You can also serve it alongside a crisp salad for a complete meal. Consider adding avocado or jalapeño slices for extra flavor. Enjoy it warm for the best taste! Pro Tips Use Fresh Jalapeños: For a more vibrant flavor and a bit of crunch, opt for fresh jalapeños instead of jarred ones. Experiment with Cheese: While sharp cheddar is delicious, trying different types of cheese like pepper jack or Mexican blend can add unique flavors. Texture Variations: For a heartier texture, consider adding cooked bacon bits or crumbled sausage to the batter. Make Ahead: This casserole can be prepared the night before; just cover and refrigerate, then bake in the morning for an easy breakfast or brunch. {{image_2}} You can easily make this dish vegetarian by skipping the eggs. Use flax eggs instead. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for about 5 minutes to thicken. For a vegan version, replace buttermilk with almond milk and add a splash of vinegar. You can also use vegan cheese for that cheesy flavor. If you like your food spicy, add more jalapeños. Use whole jalapeños instead of just two. You can also add a pinch of cayenne pepper to the mix. For less heat, use mild peppers or remove the seeds from the jalapeños. This lets you control the spice to fit your taste. Cheddar cheese brings great flavor, but you can switch it up. Try pepper jack cheese for a spicy twist. Monterey Jack adds creaminess without overpowering the taste. You can also mix different cheeses for a unique flavor profile. Blend mozzarella and cheddar for a fun combination. Each serving of Jalapeño Cheddar Cornbread Casserole has about 300 calories. This number may change based on the ingredients you use. In one serving, you get roughly: - 10 grams of protein - 12 grams of fat - 45 grams of carbs These numbers help you see what you get from this tasty dish. This casserole has many good ingredients. Cornmeal is rich in fiber and helps with digestion. Cheddar cheese adds protein and calcium, which are great for bones. Jalapeños give a kick and have vitamins A and C. They also may boost your metabolism. Using buttermilk makes it creamy and adds probiotics for gut health. Overall, this dish is not just tasty; it also offers some good nutrients! To make Jalapeño Cheddar Cornbread Casserole gluten-free, swap the all-purpose flour. Use a gluten-free flour blend instead. Ensure that it is a 1:1 blend for best results. Check your baking powder for gluten-free labeling. This change keeps the texture and taste similar. Yes, you can freeze this casserole. After baking, let it cool completely. Cut it into squares and wrap each piece in plastic wrap. Place the wrapped pieces in a freezer bag. This way, you can enjoy them later. Just reheat in the oven when you're ready to eat. Toppings can enhance your casserole. I recommend a sprinkle of fresh cilantro or chives. A dollop of sour cream adds creaminess. You can also serve it with spicy salsa for a kick. Another option is to add sliced jalapeños on top for extra heat. In this post, we covered all you need to know about making a delicious casserole. We discussed ingredients, preparation steps, and baking tips. You learned how to enhance flavors and make substitutions for different diets. Remember, you can adjust spices and cheeses to fit your taste. Using these tips, you can enjoy a tasty dish that everyone loves. Happy cooking!

Why I Love This Recipe

  1. Irresistible Flavor: The combination of spicy jalapeños and sharp cheddar creates a delightful taste that is perfect for any occasion.
  2. Easy to Prepare: This casserole comes together quickly with straightforward steps, making it a great option for busy weeknights.
  3. Versatile Dish: It can be served as a side dish for barbecues, or as a main dish with a salad on the side, making it incredibly adaptable.
  4. Comfort Food: There’s something about warm, cheesy cornbread that feels like a hug on a plate, perfect for cozy gatherings.

Ingredients

List of Ingredients

To make Jalapeño Cheddar Cornbread Casserole, you need:

– 2 cups cornmeal

– 1 cup all-purpose flour

– 2 tablespoons baking powder

– 1 teaspoon salt

– 1 cup shredded sharp cheddar cheese

– 1 cup corn kernels (fresh, frozen, or canned)

– 2 jalapeños, seeded and finely chopped

– 1/4 cup sugar

– 2 large eggs

– 2 cups buttermilk (or milk + 1 tablespoon vinegar)

– 1/2 cup unsalted butter, melted

– 1 teaspoon garlic powder

– 1 teaspoon onion powder

These ingredients create a tasty base with a nice kick from the jalapeños.

Optional Ingredients for Enhanced Flavor

Want to make this dish even better? Consider adding:

– 1/2 cup diced bell peppers for sweetness

– 1/4 cup chopped green onions for freshness

– A dash of cayenne pepper for extra heat

– 1/2 cup cooked bacon bits for a savory touch

These options add depth and flavor to your cornbread casserole.

Substitutions for Dietary Restrictions

If you have dietary needs, here are some easy swaps:

– Use gluten-free flour instead of all-purpose flour.

– For dairy-free, substitute buttermilk with almond milk or oat milk.

– You can also use egg replacers if you are vegan.

These substitutions keep the recipe friendly for various diets while maintaining great taste.

Step-by-Step Instructions

Preparation Steps

1. First, preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with cooking spray or butter. This helps your casserole not stick.

2. In a large bowl, mix 2 cups cornmeal, 1 cup flour, 2 tablespoons baking powder, and 1 teaspoon salt. Whisk them together until they blend well.

3. Next, add 1 cup shredded cheddar cheese, 1 cup corn kernels, and 2 chopped jalapeños. Mix these until they spread evenly in the dry mix.

4. In another bowl, whisk together 1/4 cup sugar, 2 large eggs, 2 cups buttermilk, and 1/2 cup melted butter. Add 1 teaspoon garlic powder and 1 teaspoon onion powder for flavor.

Baking Instructions

5. Pour the wet mix into the dry mix. Stir gently until just combined. Avoid overmixing; it’s okay if some lumps remain.

6. Transfer the batter into the greased baking dish. Smooth the top with a spatula.

7. Bake in the preheated oven for 30-35 minutes. Look for a golden brown top. Insert a toothpick in the center; it should come out clean.

Tips for Testing Doneness

– Check the color of the top; it should be golden brown.

– Use a toothpick to check the center. If it comes out clean, it’s done.

– Let the casserole cool for about 10 minutes before slicing. This helps it set and makes serving easier.

Tips & Tricks

How to Achieve the Perfect Texture

To get the best texture in your casserole, focus on mixing. Combine dry and wet ingredients gently. Overmixing makes it dense. You want some lumps in the batter. They help keep it light and fluffy. Using buttermilk adds moisture and flavor. The cornmeal gives it a nice, grainy texture. If you want it extra soft, let the batter rest for 5-10 minutes before baking. This helps the cornmeal absorb the liquid.

Storage and Reheating Suggestions

Store leftover casserole in an airtight container. It keeps well in the fridge for about 3-4 days. To reheat, place it in the oven at 350°F (175°C) for 15-20 minutes. You can also microwave it for 1-2 minutes. Just add a splash of water to keep it moist. If you freeze it, cut it into squares first. Wrap each piece in plastic wrap. Then, place them in a freezer bag. It lasts for about 2-3 months in the freezer.

Serving Ideas and Pairings

For a fun twist, top each slice with sour cream or spicy salsa. Chopped cilantro or chives adds a fresh touch. This casserole pairs well with chili or grilled meats. You can also serve it alongside a crisp salad for a complete meal. Consider adding avocado or jalapeño slices for extra flavor. Enjoy it warm for the best taste!

Pro Tips

  1. Use Fresh Jalapeños: For a more vibrant flavor and a bit of crunch, opt for fresh jalapeños instead of jarred ones.
  2. Experiment with Cheese: While sharp cheddar is delicious, trying different types of cheese like pepper jack or Mexican blend can add unique flavors.
  3. Texture Variations: For a heartier texture, consider adding cooked bacon bits or crumbled sausage to the batter.
  4. Make Ahead: This casserole can be prepared the night before; just cover and refrigerate, then bake in the morning for an easy breakfast or brunch.

Variations

Vegetarian or Vegan Adaptations

You can easily make this dish vegetarian by skipping the eggs. Use flax eggs instead. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for about 5 minutes to thicken. For a vegan version, replace buttermilk with almond milk and add a splash of vinegar. You can also use vegan cheese for that cheesy flavor.

Spicy Heat Level Adjustments

If you like your food spicy, add more jalapeños. Use whole jalapeños instead of just two. You can also add a pinch of cayenne pepper to the mix. For less heat, use mild peppers or remove the seeds from the jalapeños. This lets you control the spice to fit your taste.

Different Cheese Options

Cheddar cheese brings great flavor, but you can switch it up. Try pepper jack cheese for a spicy twist. Monterey Jack adds creaminess without overpowering the taste. You can also mix different cheeses for a unique flavor profile. Blend mozzarella and cheddar for a fun combination.

Nutritional Information

Caloric Breakdown per Serving

Each serving of Jalapeño Cheddar Cornbread Casserole has about 300 calories. This number may change based on the ingredients you use.

Macronutrient Profile

In one serving, you get roughly:

– 10 grams of protein

– 12 grams of fat

– 45 grams of carbs

These numbers help you see what you get from this tasty dish.

Dietary Benefits of Ingredients

This casserole has many good ingredients. Cornmeal is rich in fiber and helps with digestion. Cheddar cheese adds protein and calcium, which are great for bones. Jalapeños give a kick and have vitamins A and C. They also may boost your metabolism. Using buttermilk makes it creamy and adds probiotics for gut health. Overall, this dish is not just tasty; it also offers some good nutrients!

FAQs

How can I make the casserole gluten-free?

To make Jalapeño Cheddar Cornbread Casserole gluten-free, swap the all-purpose flour. Use a gluten-free flour blend instead. Ensure that it is a 1:1 blend for best results. Check your baking powder for gluten-free labeling. This change keeps the texture and taste similar.

Can I freeze Jalapeño Cheddar Cornbread Casserole?

Yes, you can freeze this casserole. After baking, let it cool completely. Cut it into squares and wrap each piece in plastic wrap. Place the wrapped pieces in a freezer bag. This way, you can enjoy them later. Just reheat in the oven when you’re ready to eat.

What toppings pair well with this dish?

Toppings can enhance your casserole. I recommend a sprinkle of fresh cilantro or chives. A dollop of sour cream adds creaminess. You can also serve it with spicy salsa for a kick. Another option is to add sliced jalapeños on top for extra heat.

In this post, we covered all you need to know about making a delicious casserole. We discussed ingredients, preparation steps, and baking tips. You learned how to enhance flavors and make substitutions for different diets.

Remember, you can adjust spices and cheeses to fit your taste. Using these tips, you can enjoy a tasty dish that everyone loves. Happy cookin

To make Jalapeño Cheddar Cornbread Casserole, you need: - 2 cups cornmeal - 1 cup all-purpose flour - 2 tablespoons baking powder - 1 teaspoon salt - 1 cup shredded sharp cheddar cheese - 1 cup corn kernels (fresh, frozen, or canned) - 2 jalapeños, seeded and finely chopped - 1/4 cup sugar - 2 large eggs - 2 cups buttermilk (or milk + 1 tablespoon vinegar) - 1/2 cup unsalted butter, melted - 1 teaspoon garlic powder - 1 teaspoon onion powder These ingredients create a tasty base with a nice kick from the jalapeños. Want to make this dish even better? Consider adding: - 1/2 cup diced bell peppers for sweetness - 1/4 cup chopped green onions for freshness - A dash of cayenne pepper for extra heat - 1/2 cup cooked bacon bits for a savory touch These options add depth and flavor to your cornbread casserole. If you have dietary needs, here are some easy swaps: - Use gluten-free flour instead of all-purpose flour. - For dairy-free, substitute buttermilk with almond milk or oat milk. - You can also use egg replacers if you are vegan. These substitutions keep the recipe friendly for various diets while maintaining great taste. {{ingredient_image_1}} 1. First, preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with cooking spray or butter. This helps your casserole not stick. 2. In a large bowl, mix 2 cups cornmeal, 1 cup flour, 2 tablespoons baking powder, and 1 teaspoon salt. Whisk them together until they blend well. 3. Next, add 1 cup shredded cheddar cheese, 1 cup corn kernels, and 2 chopped jalapeños. Mix these until they spread evenly in the dry mix. 4. In another bowl, whisk together 1/4 cup sugar, 2 large eggs, 2 cups buttermilk, and 1/2 cup melted butter. Add 1 teaspoon garlic powder and 1 teaspoon onion powder for flavor. 5. Pour the wet mix into the dry mix. Stir gently until just combined. Avoid overmixing; it's okay if some lumps remain. 6. Transfer the batter into the greased baking dish. Smooth the top with a spatula. 7. Bake in the preheated oven for 30-35 minutes. Look for a golden brown top. Insert a toothpick in the center; it should come out clean. - Check the color of the top; it should be golden brown. - Use a toothpick to check the center. If it comes out clean, it’s done. - Let the casserole cool for about 10 minutes before slicing. This helps it set and makes serving easier. To get the best texture in your casserole, focus on mixing. Combine dry and wet ingredients gently. Overmixing makes it dense. You want some lumps in the batter. They help keep it light and fluffy. Using buttermilk adds moisture and flavor. The cornmeal gives it a nice, grainy texture. If you want it extra soft, let the batter rest for 5-10 minutes before baking. This helps the cornmeal absorb the liquid. Store leftover casserole in an airtight container. It keeps well in the fridge for about 3-4 days. To reheat, place it in the oven at 350°F (175°C) for 15-20 minutes. You can also microwave it for 1-2 minutes. Just add a splash of water to keep it moist. If you freeze it, cut it into squares first. Wrap each piece in plastic wrap. Then, place them in a freezer bag. It lasts for about 2-3 months in the freezer. For a fun twist, top each slice with sour cream or spicy salsa. Chopped cilantro or chives adds a fresh touch. This casserole pairs well with chili or grilled meats. You can also serve it alongside a crisp salad for a complete meal. Consider adding avocado or jalapeño slices for extra flavor. Enjoy it warm for the best taste! Pro Tips Use Fresh Jalapeños: For a more vibrant flavor and a bit of crunch, opt for fresh jalapeños instead of jarred ones. Experiment with Cheese: While sharp cheddar is delicious, trying different types of cheese like pepper jack or Mexican blend can add unique flavors. Texture Variations: For a heartier texture, consider adding cooked bacon bits or crumbled sausage to the batter. Make Ahead: This casserole can be prepared the night before; just cover and refrigerate, then bake in the morning for an easy breakfast or brunch. {{image_2}} You can easily make this dish vegetarian by skipping the eggs. Use flax eggs instead. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for about 5 minutes to thicken. For a vegan version, replace buttermilk with almond milk and add a splash of vinegar. You can also use vegan cheese for that cheesy flavor. If you like your food spicy, add more jalapeños. Use whole jalapeños instead of just two. You can also add a pinch of cayenne pepper to the mix. For less heat, use mild peppers or remove the seeds from the jalapeños. This lets you control the spice to fit your taste. Cheddar cheese brings great flavor, but you can switch it up. Try pepper jack cheese for a spicy twist. Monterey Jack adds creaminess without overpowering the taste. You can also mix different cheeses for a unique flavor profile. Blend mozzarella and cheddar for a fun combination. Each serving of Jalapeño Cheddar Cornbread Casserole has about 300 calories. This number may change based on the ingredients you use. In one serving, you get roughly: - 10 grams of protein - 12 grams of fat - 45 grams of carbs These numbers help you see what you get from this tasty dish. This casserole has many good ingredients. Cornmeal is rich in fiber and helps with digestion. Cheddar cheese adds protein and calcium, which are great for bones. Jalapeños give a kick and have vitamins A and C. They also may boost your metabolism. Using buttermilk makes it creamy and adds probiotics for gut health. Overall, this dish is not just tasty; it also offers some good nutrients! To make Jalapeño Cheddar Cornbread Casserole gluten-free, swap the all-purpose flour. Use a gluten-free flour blend instead. Ensure that it is a 1:1 blend for best results. Check your baking powder for gluten-free labeling. This change keeps the texture and taste similar. Yes, you can freeze this casserole. After baking, let it cool completely. Cut it into squares and wrap each piece in plastic wrap. Place the wrapped pieces in a freezer bag. This way, you can enjoy them later. Just reheat in the oven when you're ready to eat. Toppings can enhance your casserole. I recommend a sprinkle of fresh cilantro or chives. A dollop of sour cream adds creaminess. You can also serve it with spicy salsa for a kick. Another option is to add sliced jalapeños on top for extra heat. In this post, we covered all you need to know about making a delicious casserole. We discussed ingredients, preparation steps, and baking tips. You learned how to enhance flavors and make substitutions for different diets. Remember, you can adjust spices and cheeses to fit your taste. Using these tips, you can enjoy a tasty dish that everyone loves. Happy cooking!

Jalapeño Cheddar Cornbread Casserole

A spicy and cheesy cornbread casserole perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 8
Calories 250 kcal

Ingredients
  

  • 2 cups cornmeal
  • 1 cup all-purpose flour
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 1 cup shredded sharp cheddar cheese
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 2 jalapeños, seeded and finely chopped
  • 1/4 cup sugar
  • 2 large eggs
  • 2 cups buttermilk (or milk + 1 tablespoon vinegar)
  • 1/2 cup unsalted butter, melted
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

Instructions
 

  • Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with cooking spray or butter.
  • In a large mixing bowl, combine cornmeal, flour, baking powder, and salt. Whisk together until well combined.
  • Stir in the shredded cheddar cheese, corn kernels, and chopped jalapeños, mixing until evenly distributed.
  • In a separate bowl, whisk together the sugar, eggs, buttermilk, melted butter, garlic powder, and onion powder.
  • Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; some lumps are fine.
  • Transfer the batter into the prepared baking dish, smoothing the top with a spatula.
  • Bake in the preheated oven for 30-35 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
  • Once baked, allow the casserole to cool for about 10 minutes before slicing into squares for serving.

Notes

Garnish each slice with a sprinkle of cilantro or chives and serve with a dollop of sour cream or a side of spicy salsa for an extra kick!
Keyword casserole, cheddar, cornbread, jalapeño, spicy

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