Introduction
Cheddar Jalapeño Cornbread is a delicious and flavorful twist on traditional cornbread. The combination of sharp cheddar cheese and spicy jalapeños adds a burst of flavor that elevates this classic side dish to a whole new level. Whether you’re serving it alongside a hearty chili or enjoying it on its own, this cornbread is sure to be a crowd-pleaser.
Ingredients
Here are the ingredients you’ll need to make Cheddar Jalapeño Cornbread:
– 1 cup cornmeal
– 1 cup all-purpose flour
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1 cup shredded sharp cheddar cheese
– 1/4 cup diced pickled jalapeños
– 1 cup buttermilk
– 1/4 cup melted butter
– 2 tablespoons honey
– 2 large eggs
Steps
Follow these steps to make Cheddar Jalapeño Cornbread:
1. Preheat your oven to 400°F (200°C) and grease a 9-inch square baking dish.
2. In a large mixing bowl, whisk together the cornmeal, flour, baking powder, and salt.
3. Stir in the shredded cheddar cheese and diced jalapeños.
4. In a separate bowl, whisk together the buttermilk, melted butter, honey, and eggs.
5. Pour the wet ingredients into the dry ingredients and stir until just combined.
6. Pour the batter into the prepared baking dish and smooth the top with a spatula.
7. Bake for 20-25 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
8. Remove from the oven and let cool for a few minutes before serving.
Variations
If you want to switch things up, here are a few variations you can try:
– Add cooked and crumbled bacon to the batter for a smoky twist.
– Substitute pepper jack cheese for the cheddar to amp up the heat.
– Mix in some roasted corn kernels for added texture and sweetness.
Tips
Here are some tips to help you achieve cornbread perfection:
– Use stone-ground cornmeal for the best texture and flavor.
– If you don’t have buttermilk on hand, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
– Make sure your melted butter has cooled slightly before adding it to the wet ingredients to prevent the eggs from scrambling.
Conclusion
Cheddar Jalapeño Cornbread is a delicious and versatile side dish that pairs well with a wide variety of meals. Whether you’re serving it as part of a barbecue spread or alongside a comforting bowl of soup, this cornbread is sure to be a hit. Its cheesy, spicy goodness will have you coming back for seconds. Give this recipe a try and elevate your cornbread game to new heights!
FAQs
Q: Can I make this cornbread ahead of time?
A: Yes, you can make the cornbread a day in advance and reheat it in the oven before serving. Just cover it with foil and bake at 350°F (175°C) for about 10 minutes.
Q: Can I use fresh jalapeños instead of pickled?
A: Absolutely! Feel free to substitute fresh jalapeños for the pickled ones if you prefer a milder heat.
Q: Can I freeze this cornbread?
A: Yes, you can freeze the cornbread for up to 3 months. Just wrap it tightly in plastic wrap and place it in a freezer-safe bag or container.
Q: What can I serve with Cheddar Jalapeño Cornbread?
A: This cornbread pairs well with a variety of dishes such as chili, barbecue, soups, and stews. It’s also delicious on its own as a snack or breakfast treat.
Cheddar Jalapeño Cornbread 🌽🧀🔥
Cheddar Jalapeño Cornbread is a delicious and flavorful twist on traditional cornbread, featuring sharp cheddar cheese and spicy jalapeños for a burst of flavor.
Ingredients
-
1 cup cornmeal
-
1 cup all-purpose flour
-
1 tablespoon baking powder
-
1/2 teaspoon salt
-
1 cup shredded sharp cheddar cheese
-
1/4 cup diced pickled jalapeños
-
1 cup buttermilk
-
1/4 cup melted butter
-
2 tablespoons honey
-
2 large eggs
Directions
-
Preheat your oven to 400°F (200°C) and grease a 9-inch square baking dish.
-
In a large mixing bowl, whisk together the cornmeal, flour, baking powder, and salt.
-
Stir in the shredded cheddar cheese and diced jalapeños.
-
In a separate bowl, whisk together the buttermilk, melted butter, honey, and eggs.
-
Pour the wet ingredients into the dry ingredients and stir until just combined.
-
Pour the batter into the prepared baking dish and smooth the top with a spatula.
-
Bake for 20-25 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
-
Remove from the oven and let cool for a few minutes before serving.
