JALAPENO CHEDDAR CORNBREAD Recipe

I am excited to share my take on Jalapeno Cheddar Cornbread. I mix yellow cornmeal, all-purpose flour, tangy buttermilk, eggs and melted butter to create a delightful base, then fold in sharp cheddar, corn kernels, onions and jalapeno peppers. This recipe sparkles with unique flavor that surprises me every time.

I’ve always been fascinated by the mix of bold flavors and unique textures that make a dish totally memorable. My Jalapeno Cheddar Cornbread recipe is a perfect example of that.

I blend 1 cup yellow cornmeal with 1 cup buttermilk and 2 large eggs to create a rich, moist base that holds up to all the extra flavors. Into this mix I fold in 1 cup sharp cheddar cheese, 1 cup corn kernels, a small onion finely chopped, and 2 jalapeno peppers that are seeded and minced.

I then add 1/4 cup melted unsalted butter along with some sugar, salt, baking powder and baking soda to get just the right balance. Every bite is a burst of savory goodness with a spicy kick, making it an awesome side dish for any dinner.

You gotta try it – it really changes the game!

Why I Like this Recipe

I like this recipe for a bunch of reasons:

1. I love how the jalapeno peppers give it a spicy kick that blends perfectly with the sharp cheddar cheese. It’s like a little flavor explosion in every bite.
2. I enjoy the contrast in texture between the soft, moist cornbread and the crunchy corn kernels. It reminds me of that cozy comfort food feel.
3. I appreciate how quick and simple it is to make, yet it still manages to be super tasty and interesting.
4. I like how the sweet and savory flavors come together seamlessly, making it my go-to side dish when I want something that really makes the meal pop.

This is honestly the best jalapeno cheddar cornbread recipe ever, and it’s the perfect side for dinner. I love that its mix of spicy, cheesy, and a little bit of sweetness makes it so addictive. Every time I make it, I feel like I’m treating myself to something uniquely satisfying, even if it’s pretty easy to whip up.

Ingredients

• Yellow cornmeal supplies carbohydrates and fiber, giving the bread a hearty texture.
• Buttermilk adds protein and tangy flavor while tenderizing the crumb of the cornbread.
• Eggs contribute structure and extra protein that binds all the ingredients together.
• Melted butter brings richness and moisture to keep the cornbread soft.
• Sharp cheddar cheese delivers a bold, savory taste along with satisfying protein and fat.
• Corn kernels offer natural sweetness, extra fiber, and a burst of freshness.
• Jalapenos provide a fiery kick and a boost of vitamin C for spiciness.
• Onions lend subtle sweetness and antioxidants that enhance the overall flavor.

Ingredient Quantities

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup buttermilk
• 2 large eggs
• 1/4 cup melted unsalted butter
• 1 cup sharp cheddar cheese, roughly shredded
• 1 cup corn kernels (if using canned, make sure its drained)
• 1 small onion, finely chopped
• 2 jalapeno peppers, seeded and minced

How to Make this

1. Preheat your oven to 400°F and grease a 9-inch baking pan.

2. In a large bowl, mix together the cornmeal, all-purpose flour, granulated sugar, salt, baking powder, and baking soda.

3. In another bowl, whisk the buttermilk, eggs, and melted butter until they are well combined.

4. Pour the wet ingredients into the dry ones and stir gently just until the mixture is moistened.

5. Fold in the shredded sharp cheddar cheese, corn kernels, chopped onion, and minced jalapeno peppers.

6. Pour the batter into your greased pan, making sure it spreads evenly.

7. Place the pan in the oven and bake for about 20-25 minutes, or until a toothpick poked in the center comes out clean.

8. Let the cornbread cool in the pan for around 10 minutes before cutting.

9. Cut into squares and serve warm.

10. Enjoy your amazing jalapeno cheddar cornbread as a perfect side dish for dinner!

Equipment Needed

1. Oven (set to 400°F) with a greased 9-inch baking pan
2. A large bowl for mixing the dry ingredients
3. A second bowl for whisking together the wet ingredients
4. A whisk to blend the buttermilk, eggs, and melted butter
5. Measuring cups and spoons to get the exact amounts
6. A rubber spatula for gently stirring and folding in the additions
7. A toothpick to test if the cornbread is done
8. A knife to cut the baked cornbread into squares

FAQ

JALAPENO CHEDDAR CORNBREAD Recipe Substitutions and Variations

• If you dont have buttermilk, try mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes before using.
• You can swap each large egg with 1/4 cup of unsweetened applesauce if you need an egg substitute.
• Instead of melted unsalted butter, use an equal amount of margarine or even a neutral oil, but you might need to tweak the salt.
• If sharp cheddar isnt available, any good melting cheese like Colby or even Monterey Jack can work well.
• If you dont have jalapeno peppers, try using milder green chilies or poblanos for similar flavor without too much heat.

Pro Tips

1. Be careful not to overmix the batter once you combine the wet and dry ingredients. Overmixing can make the cornbread come out tough instead of soft and fluffy like you want it to be.

2. If you’re into extra cheesy crust, try sprinkling a little more shredded cheddar on top of the batter before you pop it in the oven. This little hack gives your cornbread a delicious crunchy top.

3. Let your buttermilk and eggs come to room temp before you mix them with your dry ingredients. It really helps in getting an even mix and makes your cornbread bake more uniformly.

4. When you fold in the veggies and jalapeno, do it gently. This helps keep a light texture in your batter so that every bite gets a good balance of flavors instead of having them clumped at the bottom.