Delicious And Easy Jalapeno Cornbread Recipe

OMG, I just whipped up the most delish jalapeño cheddar cornbread that has the perfect balance of sweet and spicy—I’m basically Ina Garten now, right? If you’re all about that golden crust and melty cheese life, this is a must-bake! 🌽🧀🔥

My favorite thing about this Jalapeño Cornbread is the way it balances spicy and sweet. The cornmeal and all-purpose flour deliver a texture that’s hard to beat, and the buttermilk and melted butter provide a richness that’s just plain delightful.

Add in some corn, some chopped and pickled jalapeños, and a whole mess of shredded cheddar, and you have one crazy cornbread. It’s a cornbread that breaks all the rules.

And it might just be the kind of cornbread that you, too, might consider a trespasser.

Delicious And Easy Jalapeno Cornbread Recipe Ingredients

• Cornmeal: Provides the cornbread’s signature texture and a source of carbohydrates.
• All-Purpose Flour: Adds structure and helps achieve a light, fluffy texture.
• Granulated Sugar: Adds a touch of sweetness to balance the jalapeño’s spice.
• Buttermilk: Lends moistness and a slight tang, aiding in lightening the texture.
• Jalapeños: Adds a mild heat and a flavorful kick, enhancing the cornbread.
• Corn Kernels: Gives natural sweetness and extra texture with fiber content.
• Cheddar Cheese: Adds cheesy goodness, richness, and a hint of sharp flavor.

Delicious And Easy Jalapeno Cornbread Recipe Ingredient Quantities

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 1 cup corn kernels (fresh, frozen, or canned)
• 2 jalapeños, seeded and finely chopped
• 1/2 cup shredded cheddar cheese

How to Make this Delicious And Easy Jalapeno Cornbread Recipe

1. Heat your oven to 375°F (190°C) and prepare a 9-inch square baking pan by either greasing it or lining it with parchment paper.

2. In a big mixing bowl, blend the dry components: cornmeal, flour, sugar, baking powder, baking soda, and salt. Mix thoroughly to guarantee an even blend of the ingredients.

3. In another bowl, combine and mix the wet ingredients: buttermilk, eggs, and melted butter, using a whisk until you obtain a smooth mixture. This is your second bowl prep.

4. Slowly combine the wet ingredients with the dry ingredients, stirring lightly until the two are fully blended. Take care not to mix too thoroughly; it’s okay to have some lumps in the batter.

5. Incorporate the corn kernels, chopped jalapeños, and shredded cheddar cheese into the batter. Make sure they are evenly distributed throughout.

6. Transfer the batter to the prepared baking pan, using a spatula to make sure it is evenly distributed across the bottom of the pan.

7. Put the pan in the preheated oven and bake for 25 to 30 minutes, or until the top is golden brown and a toothpick inserted in the middle comes out clean.

8. After baking, take the cornbread from the oven and allow it to cool in the pan for roughly 10-15 minutes.

9. Shift the cornbread to a wire rack with care and let it cool there, or if you like your cornbread warm, serve it right away.

10. Cut the cornbread into square pieces and serve it alongside a meal, or eat it by itself. Enjoy!

Delicious And Easy Jalapeno Cornbread Recipe Equipment Needed

1. Oven
2. 9-inch square baking pan
3. Parchment paper (optional)
4. Mixing bowls (at least two)
5. Measuring cups
6. Measuring spoons
7. Whisk
8. Spatula
9. Toothpick
10. Wire rack

FAQ

• Can I make this cornbread without jalapeños?Leave out the jalapeños for a cornbread that is milder.
• What can I use instead of buttermilk?In a pinch, you can mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk and let it sit for 5 minutes to form a buttermilk substitute.
• Is it necessary to use cheddar cheese?Any cheese you like can be used, but cheddar imparts a nice sharpness that pairs perfectly with the jalapeños.
• Can I use gluten-free flour in this recipe?You can substitute all-purpose flour for a gluten-free flour blend in a 1:1 ratio. Yes.
• How can I make the cornbread sweeter?The sugar can be increased to 1/2 cup if you desire a sweeter cornbread.
• Can I use canned corn?You can definitely use corn that comes from a can, or corn that is fresh, or corn that is frozen. You just need to ensure that if your corn comes from a can, it is drained before use.
• How should I store leftover cornbread?Keep it at room temperature for up to 2 days, or refrigerate for 1 week; either way, wrap it tightly in plastic or store in an airtight container.

Delicious And Easy Jalapeno Cornbread Recipe Substitutions and Variations

For buttermilk: Substitute with 1 cup milk combined with 1 tablespoon lemon juice or white vinegar, allow it to stand for 5 minutes.
For butter that has no salt: Use the same amount of vegetable oil or coconut oil.
If using fresh corn is not an option, use drained canned corn or thawed frozen corn to substitute for corn kernels.
For jalapeños: Opt for 1/4 cup of diced green bell pepper to tone down the heat, or sprinkle in a pinch of cayenne pepper if you’re looking for a different flavor of spiciness.
If shredded cheddar cheese is not available, try using Monterey Jack, Colby, or a mixture of Mexican cheeses for this recipe.

Pro Tips

1. Enhance Flavor with Honey: For an extra touch of sweetness, consider adding a tablespoon of honey to the wet ingredients. This will also add a subtle depth of flavor that complements the jalapeños and cheese.