Jalapeño Cheddar Cornbread is a scrumptious and flavorful twist on conventional cornbread. It’s straightforward to make and SO a lot better than boxed Jiffy cornbread.

It has a golden crust, with a barely crisp exterior, whereas the within is smooth and tender. The warmth from the jalapeños enhances the creaminess of the cheese, creating a pleasant stability of flavors.

It’s excellent served heat, both by itself or with butter, and I really like including a drizzle of candy honey! It makes a wonderful aspect for chili, soup, barbecue, and extra! I additionally love serving it at Thanksgiving.

Ingredient Notes

• Jalapeños: Contemporary jalapeños present a vibrant taste. Take away the seeds and membranes after which cube! I take advantage of 2 tablespoons of diced jalapeños and the cornbread isn’t spicy, however has nice taste and a slight kick right here and there. If you’d like a stronger jalapeño taste or extra warmth, you may add extra! If you happen to want a milder jalapeño taste, you may cube up pickled jalapeños.
• Cheese Alternative: I like to make use of sharp cheddar or medium cheddar. Don’t use pre-shredded cheese as a result of it’s usually incorporates anti-caking brokers like cellulose, which might have an effect on melting and texture. Purchase a block of cheese and use a field grater to shred it. Freshly grated cheese melts higher and has a creamier texture.
• Cornmeal Kind: Use a medium or coarse cornmeal for a hearty texture. I like Bob’s Purple Mill medium grind.
• Buttermilk for Moisture: Buttermilk provides moisture and a slight tang. Make sure that it’s at room temperature.

Tips on how to Make Jalapeño Cheddar Cornbread

• Middle a rack within the oven and preheat the oven to 400°F. Spray an 8×8-inch steel baking pan with nonstick cooking spray and put aside.
• In a big bowl, whisk collectively the flour, cornmeal, sugar, baking powder, baking soda, and salt.

• Stir within the cheese and diced jalapeños. Put aside.

• In a medium bowl, whisk collectively the buttermilk, melted butter, oil, and eggs.

• Pour the liquid components over the dry components and stir till mixed. The batter will likely be lumpy.

• Pour batter evenly into the ready pan.
• Bake for 25 to half-hour, or till the highest is golden brown and a toothpick comes out clear after inserted into the middle.

• Let cornbread cool in pan for quarter-hour earlier than slicing. Minimize into squares and serve.
• If you wish to make corn muffins with this recipe, you actually can! Line a muffin pan with paper liners or grease nicely. Equally divide the batter into the muffin cups and bake at 400 levels F for 15 to 18 minutes.

What to Serve with Cornbread

Chili and cornbread are a traditional combo. Listed here are a number of of our favourite chili recipes that go nice with this jalapeño cheddar cornbread.

You may also serve this savory cornbread with:

Tips on how to Retailer

• You’ll be able to retailer this cornbread at room temperature in an hermetic container for as much as 3 days.
• You may also freeze for as much as 3 months in a freezer container. Thaw earlier than having fun with.
• The cornbread could be reheated within the microwave, toaster oven, or oven.

Vegetarian

Jalapeño Cheddar Cornbread

Jalapeño Cheddar Cornbread has a moist, barely candy base constructed from cornmeal, with the addition of diced jalapeños that add a spicy kick. Cheddar cheese is blended in, contributing a wealthy, savory taste. Serve alongside aspect a bowl of chili, soup, barbecue, or any meal!

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• Middle a rack within the oven and preheat the oven to 400°F. Spray an 8×8-inch baking pan with nonstick cooking spray and put aside.

• In a big bowl, whisk collectively the flour, cornmeal, sugar, baking powder, baking soda, and salt. Stir within the cheese and diced jalapeños. Put aside.

• In a medium bowl, whisk collectively the buttermilk, melted butter, oil, and eggs.

• Pour the liquid components over the dry components and stir till mixed. The batter will likely be lumpy. Pour batter evenly into the ready pan.

• Bake for 25 to half-hour, or till the highest is golden brown and a toothpick comes out clear after inserted into the middle.

• Let cornbread cool in pan for quarter-hour earlier than slicing. Minimize into squares and serve.

Energy: 238kcal, Carbohydrates: 25g, Protein: 7g, Fats: 13g, Saturated Fats: 5g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 5g, Ldl cholesterol: 49mg, Sodium: 230mg, Potassium: 185mg, Fiber: 2g, Sugar: 7g, Vitamin A: 278IU, Calcium: 150mg, Iron: 1mg

Key phrases cheddar cheese, cornbread, jalapeño

Have you ever tried this recipe?

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