Jalapeño Cheddar Cornbread

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There’s nothing quite like warm, homemade cornbread with a little kick! This Jalapeño Cheddar Cornbread is the perfect blend of buttery sweetness, sharp cheddar, and spicy jalapeños, making it a standout side dish for chili, barbecue, or even a simple bowl of soup. With its golden crust and soft, flavorful center, it’s a recipe you’ll want to make again and again. Let’s get started!

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Ingredients for Jalapeño Cheddar Cornbread

Here’s what you’ll need to whip up this incredible cornbread:

• 1 cup yellow cornmeal – This gives the bread its classic gritty texture and rich corn flavor.
• 1 cup all-purpose flour – Balances the cornmeal for a lighter crumb.
• 1 tablespoon baking powder – Helps the cornbread rise beautifully and stay fluffy.
• 1/2 teaspoon baking soda – Enhances the rise and prevents it from being too dense.
• 1/2 teaspoon salt – Brings out the flavors of the other ingredients.
• 1/4 cup granulated sugar – Adds just the right amount of sweetness to balance the jalapeño spice.
• 1 cup buttermilk – Keeps the cornbread moist and adds a slight tanginess. If you don’t have buttermilk, mix 1 tablespoon of vinegar or lemon juice with 1 cup of milk as a substitute.
• 2 large eggs – Acts as a binder and adds richness.
• 1/4 cup unsalted butter (melted) – For that buttery, melt-in-your-mouth texture.
• 1 cup sharp cheddar cheese (shredded) – Adds bold, cheesy flavor throughout.
• 2 jalapeños (seeded and diced) – For the perfect amount of heat! If you like it spicier, keep some seeds.
• 1/4 cup fresh cilantro (optional) – Adds a fresh, herbaceous note.

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How to Make Jalapeño Cheddar Cornbread

Let’s break it down step by step for perfect results every time.

Step 1: Preheat and prepare your pan
Preheat your oven to 400°F (200°C). Grease an 8×8-inch baking dish or cast-iron skillet for that rustic touch. Set aside.

Step 2: Mix the dry ingredients
In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar. This ensures all the dry ingredients are evenly distributed.

Step 3: Combine the wet ingredients
In a separate bowl, whisk together the buttermilk, eggs, and melted butter until smooth.

Step 4: Bring it all together
Gradually pour the wet ingredients into the dry ingredients. Stir until just combined—don’t overmix, as this can make your cornbread dense.

Step 5: Fold in the cheese and jalapeños
Gently fold in the shredded cheddar cheese, diced jalapeños, and cilantro (if using). Save a handful of cheese and jalapeños to sprinkle on top for extra flavor and visual appeal.

Step 6: Bake to golden perfection
Pour the batter into your prepared dish or skillet. Smooth the top with a spatula and sprinkle the reserved cheese and jalapeños. Bake for 20–25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Step 7: Cool and serve
Let the cornbread cool for about 10 minutes before slicing. Serve warm with butter or honey, and enjoy!

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Storing Jalapeño Cheddar Cornbread

To store leftovers, wrap the cornbread tightly in plastic wrap or place it in an airtight container. It will stay fresh at room temperature for up to 2 days or in the fridge for up to a week. To reheat, simply warm slices in the microwave for 15–20 seconds or in the oven at 350°F (175°C) for 5–7 minutes.

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Frequently Asked Questions

Can I use another type of cheese?
Absolutely! While sharp cheddar works best for its bold flavor, you can experiment with Monterey Jack, pepper jack, or even gouda for a unique twist.

What if I don’t like spicy food?
No problem! You can omit the jalapeños or use a milder pepper like poblano. Alternatively, use only half the jalapeño and remove all the seeds for a very subtle spice.

Can I make this recipe gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend. Make sure it’s one that includes xanthan gum for the best results.

What’s the best way to serve this cornbread?
It’s perfect alongside chili, soups, stews, or barbecue dishes. You can also enjoy it as a standalone snack with a drizzle of honey.

Can I freeze this cornbread?
Definitely! Wrap individual slices in plastic wrap and store them in a freezer-safe bag. It will keep well for up to 3 months. To thaw, let it sit at room temperature, then reheat as desired.

Can I make it ahead of time?
Yes, you can bake it a day in advance. Just store it at room temperature and reheat before serving for the best texture.

Can I use canned jalapeños instead of fresh?
Yes! Drain them well and pat dry before adding to the batter. Keep in mind that canned jalapeños are usually softer and less spicy than fresh ones.

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I hope you enjoyed this recipe for Jalapeño Cheddar Cornbread! It’s an easy, flavorful dish that’s sure to become a family favorite. Whether you’re serving it with a cozy bowl of chili or enjoying it on its own, this cornbread never fails to impress. Don’t forget to share this recipe on Facebook using the buttons below or save it to Pinterest for later!

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