Jalapeño Cheddar Cheese Cornbread – A Family Staple
This is an easy, no-fuss cornbread recipe that every home cook should have in their apron pocket for those meals that need a little something extra.
Jalapeño Cheddar Cornbread Recipe – What You Will Need
We’re not kidding when we say this is a straightforward recipe that will only take 45 minutes to make.
At the Recipe Depository, it is what we like to call a WHAM SLAM BAM dish. Because all it takes is to
- Mix the ingredients together (aka wham),
- Throw it into a baking dish and into the oven (aka slam the oven door – actually, please don’t slam your oven – it’s the heart of the kitchen! 😉)
- And then wait for the delicious cornbread to bake (aka bam – it’s done!)
Okay, here’s what you need to put together the Jalapeño Cheddar Cornbread recipe.
Cornbread Food Ingredients
- Yellow cornmeal (1 cup) – is the ingredient that gives cornbread that all-important crumbly texture we all crave. If you live in an area where cornmeal isn’t widely available, like us, you can use Polenta as a substitute because they are made from the same base material. However, the consistency may be a little bit different.
- All-purpose flour (1 cup) – the foundation of all good bread recipes, will provide the substance and cake-like consistency for your cornbread.
- Granulated sugar (2 tablespoons) – gives a hint of sweetness that keeps everyone wanting more.
- Baking powder (1 1/2 teaspoons) – the rising agent to deliver a fluffy consistency.
- Sea salt (1 teaspoon) – the counter required for that sweet and salty balance.
- Cayenne pepper (1/2 teaspoon) – is the perfect spice to complement the Jalapeños.
- Corn kernels (1/2 cup) – delivers a unique take on the traditional cornbread and different layers of texture.
- Cheddar cheese shredded (1 cup) adds a savory touch to this unique cornbread. Try to get sharp cheddar cheese for some extra flavor.
- Jalapeños (1/4 cup) – a hint of spice always elevates a dish.
- Milk (1 1/2 cups) – to produce a soft and moist cornbread.
- Eggs whisked (2 large) will act as the ingredients’ binder.
- Unsalted butter melted (1 1/2 tablespoons) – you cannot have cornbread that isn’t buttery!
- Baking Dish
- Cutting Board
- Measuring Cup
- Large or Medium Bowl (You may also use a separate bowl to mix the wet ingredients.)
How to Make Jalapeño Cheddar Cornbread
Step 1: Preheat the oven: Set your oven to 350° F (180° C). This is the perfect temperature to get that golden brown crust on your cornbread.
Step 2: Prepare your baking dish: Grab and lightly grease it. This will prevent your delicious cornbread from sticking to the dish.
Step 3: Mix your dry ingredients: In your large mixing bowl, combine yellow cornmeal, all-purpose flour, granulated sugar, baking powder, cayenne pepper, and sea salt. Whisk them together until they’re well combined.
Step 4: Add your wet ingredients. Add milk and whisked eggs into the dry ingredients and combine well.
Step 5: Slowly add your melted butter. To avoid your melted butter solidifying, slowly add it to your mixture while mixing (it helps if you have a little helper like we did).
Step 6: Add the corn, Jalapeños, and cheese. Add corn kernels and shredded cheddar cheese to your dry mixture. Stir them in until they’re evenly distributed, and don’t forget to put some aside to use as toppings for your cornbread. Use a folding action with the whisk to avoid overworking your mix.
Step 7: Pour and bake: Pour your batter into the prepared baking dish. Pop it in the oven and bake for 30-35 minutes. You’ll know it’s done when the top is golden, and a toothpick inserted into the center comes out clean.
Step 8: Cool and serve: Let your cornbread cool before slicing it. Serve it warm with a generous slathering of butter, and enjoy!
Jalapeño Cornbread Recipe Serving Suggestions
The great thing about cornbread is its versatility.
You can enjoy cornbread with a wide variety of dishes, especially meals with plenty of sauce or gravy.
Here are a few different ways we like to enjoy freshly baked cornbread…
- Chili con Carne: This hearty, beefy chili dish would complement the spicy and cheesy cornbread. The cornbread can scoop up the chili, giving a nice contrast in textures and flavors.
- Recipe: Chili con Carne Recipe
- BBQ Pulled Pork Sandwiches: The smoky, sweet taste of the pulled pork would work well with the spicy, cheesy cornbread. The cornbread can be used as a side or even as the bread for the sandwich, adding a unique twist.
- Recipe: BBQ Pulled Pork Recipe
- Black Bean Soup: The creaminess of the black bean soup would balance out the heat of the jalapeño cheese cornbread. Plus, the cornbread can act as a tasty dipper for the soup.
- Recipe: Black Bean Soup Recipe
- Grilled Chicken with Peach Salsa: The sweet, tangy peach salsa would counter spicy cornbread. The grilled chicken adds protein, making it the perfect meal balance.
- Recipe: Grilled Chicken with Peach Salsa Recipe
- Vegetarian Stuffed Peppers: These stuffed peppers are a delicious vegetarian option that pairs well with jalapeño cheese cornbread. The flavors of the stuffed peppers complement the spicy and cheesy flavors of the cornbread.
- Recipe: Vegetarian Stuffed Peppers Recipe
Have you got a favorite dish to pair with Jalapeño Cheddar Cornbread? Let us know how you like to enjoy your cornbread. Or better yet, show us with a photo!
We love hearing back from our Recipe Depository community!
Jalapeño Cheddar Cheese Cornbread – A Family Staple
- 1 Baking dish or a Cast Iron Skillet
- 1 Whisk
- 1 Cutting Board
- 1 Sharp Knife
- 1 Measuring Cup
- 1 Large Mixing Bowl You may also use a separate bowl to mix the wet ingredients
- 1 cup Yellow cornmeal Use polenta as a substitue
- 1 cup All-purpose flour
- 2 tbsp Granulated Sugar
- 1 ½ tsp Baking powder
- 1 tsp Sea salt
- ½ tsp Cayenne pepper
- ½ cup Corn kernels
- 1 cup Cheddar cheese
- ¼ cup Diced Jalapeños
- 1 ½ cups Milk
- 2 large Eggs whisked
- 1 ½ tbsp Unsalted butter melted
- Preheat the oven: Set your oven to 350° F (180° C). This is the perfect temperature to get that golden brown crust on your cornbread.
- Prepare your baking dish: Grab and lightly grease it. This will prevent your delicious cornbread from sticking to the dish.
- Mix your dry ingredients: In your large mixing bowl, combine yellow cornmeal, all-purpose flour, granulated sugar, baking powder, cayenne pepper, and sea salt. Whisk them together until they're well combined.
- Add your wet ingredients. Add milk and whisked eggs into the dry ingredients and combine well.
- Slowly add your melted butter. To avoid your melted butter solidifying, slowly add it to your mixture while mixing (it helps if you have a little helper like we did)
- Add the corn, Jalapeños, and cheese. Add corn kernels and shredded cheddar cheese to your dry mixture. Stir them in until they're evenly distributed, and don't forget to put some aside to use as toppings for your cornbread. Use a folding action with the whisk to avoid overworking your mix.
- Pour and bake: Pour your batter into the prepared baking dish. Pop it in the oven and bake for 30-35 minutes. You'll know it's done when the top is golden, and a toothpick inserted into the center comes out clean.
- Cool and serve: Let your cornbread cool before slicing it. Serve it warm with a generous slathering of butter, and enjoy!
Jalapeño Cheddar Cornbread Recipe FAQ’s
How Should I store my Jalapeño Cheddar Cornbread?
You should store your Jalapeño Cheddar Cornbread in an airtight container at room temperature for up to two days. If you wish to keep it longer, refrigerate it for up to one week or freeze it for up to three months. Always ensure it is adequately covered to maintain freshness and flavor.
What is cornmeal?
Cornmeal is a flour mixture from dried maize (corn). It’s a staple in many types of cuisine, especially in American Southern and Mexican dishes. It has a rich, slightly sweet flavor and a coarse texture.
Can I use polenta as a substitute?
Absolutely! Polenta is also made from corn but is typically more coarsely ground than cornmeal. If you’re in a pinch and only have polenta, you can use it as a substitute for cornmeal. Just be aware that it might give your finished dish a slightly different texture.
Can I freeze jalapeño cheddar cornbread?
Yes, you can freeze jalapeño cheddar cornbread. Once it’s cooled, wrap it tightly in cling wrap or put it in a freezer-safe bag. It should last in the freezer for up to three months. When you’re ready to eat it, let it thaw at room temperature.
What is the best baking dish for cornbread?
For baking cornbread, a cast-iron skillet is often considered the best choice. It heats evenly and gives the cornbread a wonderfully crispy crust. You can use a baking dish or a muffin tin if you don’t have a cast-iron skillet.
What is the best kind of cornmeal to use for cornbread?
The best kind of cornmeal for cornbread depends on your personal preference. Some people prefer a finer grind for a smoother texture, while others like a coarser grind for a bit of crunch. Stone-ground cornmeal is often recommended for its superior flavor.
Why is my cornbread too crumbly?
If your cornbread is too crumbly, it might be because your recipe needs more fat or moisture. Try adding a bit more butter, oil, or eggs next time. Also, keep the batter the same; this can lead to a crumbly texture.
Can I add toppings to my cornbread?
Of course! Adding toppings to your cornbread can be fun to mix things up. We simply sprinkled some whole corn kernels on the top for aesthetics and added texture. Try sprinkling some cheese, herbs, or even some cooked bacon on top before baking. Adding wet toppings might change the cooking time slightly.
What is the ideal cornbread texture?
The ideal cornbread texture is generally moist and tender inside, with a golden, slightly crispy crust on the outside. It should hold together well without being too dense or too crumbly.