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When you want to make Cheddar Jalapeno Cornbread, gathering the right ingredients is key. Here’s what you need: - 1 cup cornmeal - 1 cup all-purpose flour - 1/4 cup sugar - 1 tablespoon baking powder - 1/2 teaspoon salt - 1 cup milk - 1/4 cup vegetable oil - 2 large eggs - 1 cup sharp cheddar cheese, shredded - 2-3 jalapenos, finely chopped (seeds removed for less heat) - 1/4 cup fresh cilantro, chopped (optional) Each ingredient plays a role in making this cornbread special. Cornmeal gives it that classic flavor and texture. The all-purpose flour adds structure, while sugar balances the heat of the jalapenos. Baking powder helps the cornbread rise, making it light and fluffy. The milk and vegetable oil keep it moist. Eggs bind everything together and add richness. The sharp cheddar cheese brings a bold taste that pairs well with the spicy jalapenos. If you like some freshness, add cilantro for a pop of green. This simple list ensures your Cheddar Jalapeno Cornbread will be both delicious and satisfying. Prepare these ingredients, and you are ready for the next steps! {{ingredient_image_1}} - Preheat your oven to 400°F (200°C). - Grease a 9-inch square baking pan or a cast-iron skillet. - In a large bowl, whisk together: - 1 cup cornmeal - 1 cup all-purpose flour - 1/4 cup sugar - 1 tablespoon baking powder - 1/2 teaspoon salt Make sure this mixture is well combined. This step is key to a fluffy cornbread. - In another bowl, whisk together: - 1 cup milk - 1/4 cup vegetable oil - 2 large eggs Mix until smooth. Pour this wet mix into the dry ingredients. Stir gently, but don’t overmix. It’s okay if it has some lumps. - Now, fold in: - 1 cup sharp cheddar cheese, shredded - 2-3 jalapenos, finely chopped (remove seeds for less heat) If you like, add 1/4 cup fresh cilantro, chopped. This gives some freshness and flavor. - Pour the batter into your prepared pan. Smooth the top with a spatula. - Bake for 20-25 minutes. Look for a golden top and a toothpick that comes out clean. - Once done, let it cool in the pan for about 10 minutes. Then slice it into squares or wedges. This method gives you a moist and tasty Cheddar Jalapeno Cornbread. Enjoy! To make the best Cheddar Jalapeno Cornbread, do not overmix the batter. When you mix, stop as soon as you see no dry flour. Some lumps are okay! Overmixing makes the cornbread tough. Your goal is a light and tender texture. When choosing jalapenos, look for firm peppers with smooth skin. Bright green ones are fresh and flavorful. If you want less heat, remove the seeds and the white membranes inside. For more spice, leave them in. You control the heat! This cornbread shines when served warm. A pat of butter on top melts and adds rich flavor. It also pairs perfectly with chili. The heat from the jalapenos complements the warm dish. Barbecued meats are another great match. Enjoy it as a side or on its own! For a beautiful touch, garnish your cornbread. Fresh cilantro adds a pop of color and flavor. Sliced jalapenos on top not only look nice but also hint at the spice inside. Serve it in a cast-iron skillet for a rustic feel. This makes your dish inviting and fun! Pro Tips Use Fresh Jalapenos: For the best flavor and heat, use fresh jalapenos. If you prefer a milder cornbread, remove the seeds and membranes before chopping. Cheese Variations: Experiment with different types of cheese like pepper jack for a spicier kick or a mild cheese if you prefer less heat. Let it Rest: Allow the cornbread to cool for a few minutes after baking. This helps the texture set and makes it easier to slice. Serving Suggestions: This cornbread pairs excellently with chili, soups, or barbecued meats. Serve with butter, honey, or your favorite spread for added flavor. {{image_2}} You can easily change up some ingredients in this recipe. For a gluten-free option, try using almond flour or a gluten-free all-purpose mix. These swaps keep the texture and flavor close to the original. If you want a dairy-free version, use almond milk or oat milk instead of regular milk. These options work great while still keeping the cornbread moist. To give your cornbread a fun twist, think about adding corn kernels. They add a nice texture and sweetness. You can also mix in spices like cumin or smoked paprika. These spices bring depth to the flavor and make each bite exciting. Just a pinch can make a big difference! If you want to make a vegan version, it's simple. Swap the eggs for flaxseed meal. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit until it thickens. Use plant-based milk and oil to keep it vegan-friendly. You get the same great taste while meeting dietary needs. To keep your Cheddar Jalapeno Cornbread fresh, store it in an airtight container. Place it in the fridge if you have leftovers. It will stay good for about three days. If you want to keep it longer, freezing is a great option. To freeze cornbread, first let it cool completely. Cut it into squares or wedges to make it easy to grab later. Wrap each piece tightly in plastic wrap. Then, place the wrapped pieces in a freezer-safe bag or container. You can freeze cornbread for up to three months. When you're ready to enjoy your cornbread again, there are a few good ways to reheat it. The oven is best. Preheat it to 350°F (175°C) and place the cornbread on a baking sheet. Heat for about 10-15 minutes, or until warm. You can also use a microwave for quick reheating. Just place a piece on a plate and cover it with a damp paper towel. Heat for 20-30 seconds, or until warm. Enjoy your cornbread warm, just like fresh! Cheddar jalapeno cornbread pairs well with many dishes. Here are some great options: - Chili: The spicy and hearty flavor of chili complements the cornbread. - Barbecue: Serve with grilled meats for a tasty meal. - Soup: A warm bowl of soup makes a comforting match. - Salad: Fresh salads add a nice crunch and balance. - Breakfast: Enjoy it with eggs and bacon for a hearty start. These sides enhance the fun, flavorful experience of your cornbread. Yes, you can make this cornbread ahead of time. Here are some tips for prepping in advance: - Bake the cornbread a day early. Let it cool completely, then wrap it well. - Store it in an airtight container at room temperature. - You can also freeze it. Cut into squares, wrap, and freeze for up to three months. - To reheat, simply warm it in the oven or microwave before serving. Making it ahead saves time and still tastes great! You can tell when cornbread is done baking by looking for these signs: - The top should be golden brown and firm to the touch. - A toothpick inserted in the center should come out clean. - The edges will start to pull away from the pan slightly. These tips help ensure you get that perfect, fluffy cornbread every time! This blog post covers how to make Cheddar Jalapeno Cornbread. You learned about the key ingredients and easy steps to prepare it. We discussed tips for perfect texture and serving ideas that enhance flavor. You also saw how to store, freeze, and reheat leftovers for later enjoyment. Don’t forget the variations to suit your diet and taste. Now you can bake delicious cornbread that will impress everyone. Enjoy trying the recipe and make it your own!

Cheddar Jalapeno Cornbread

A deliciously moist cornbread with sharp cheddar cheese and a kick of jalapeno heat.
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
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 cup sharp cheddar cheese, shredded
  • 2-3 jalapenos finely chopped (seeds removed for less heat)
  • 1/4 cup fresh cilantro, chopped (optional)

Instructions
 

  • Preheat your oven to 400°F (200°C). Grease a 9-inch square baking pan or cast-iron skillet and set aside.
  • In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
  • In a separate bowl, whisk together the milk, vegetable oil, and eggs until smooth.
  • Pour the wet ingredients into the dry ingredients and stir gently to combine. Do not overmix; it’s okay if there are a few lumps.
  • Fold in the shredded cheddar cheese, chopped jalapenos, and cilantro if using, until evenly distributed throughout the batter.
  • Pour the batter into the prepared baking pan 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.
  • Remove the cornbread from the oven and let it cool in the pan for about 10 minutes before slicing into squares or wedges.

Notes

Serve warm with butter and garnish with jalapenos and cilantro.
Keyword baking, cheddar, cornbread, jalapeño