Description

This Bold & Flavorful Jalapeño Cheddar Cornbread offers a cheesy, spicy twist on the classic cornbread. Moist and fluffy with sharp cheddar cheese and fresh jalapeños incorporated into the batter, this easy-to-make cornbread balances heat and creaminess perfectly. It’s ideal as a side for chili, BBQ, or any comfort meal, and the optional jalapeño slices on top add an eye-catching garnish and extra kick.

Ingredients

Scale

Dry Ingredients

1 cup yellow cornmeal
1 cup all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt

Wet Ingredients

1 cup buttermilk (240 ml)
2 large eggs
¼ cup unsalted butter, melted (60 g)

Additional Ingredients

1 cup shredded sharp cheddar cheese (100 g)
2 jalapeño peppers, finely chopped
1 additional jalapeño, sliced for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Prepare the Pan: Preheat your oven to 400°F (200°C) and grease an 8-inch baking dish or a cast iron skillet to prevent sticking.
Mix Dry Ingredients: In a large bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
Mix Wet Ingredients: In a separate bowl, whisk the buttermilk, eggs, and melted unsalted butter thoroughly until the mixture is smooth.
Combine Cheese and Jalapeños: Fold the shredded sharp cheddar cheese and finely chopped jalapeño peppers into the wet ingredients, distributing them evenly for a spicy, cheesy flavor.
Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix to keep the cornbread tender and moist.
Pour and Garnish: Pour the batter into the prepared pan and smooth the top. Optionally, arrange the sliced jalapeño on top to add color and extra heat.
Bake: Bake in the preheated oven for 20 to 25 minutes, or until the top turns golden brown and a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the cornbread to cool in the pan for about 10 minutes before slicing. Serve warm to enjoy the best flavor and texture.

Notes

Use fresh jalapeños for best flavor and adjust the amount to control spiciness.
For a milder cornbread, remove seeds from jalapeños before chopping.
Buttermilk can be substituted with milk mixed with 1 tablespoon of vinegar or lemon juice if needed.
This cornbread pairs excellently with chili, soups, and BBQ dishes.
Ensure not to overmix the batter to avoid a dense texture.