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To make Cheesy Jalapeño Cornbread, gather these key ingredients: - 1 cup cornmeal - 1 cup all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/4 teaspoon baking soda - 1 cup buttermilk - 1/4 cup vegetable oil - 2 large eggs - 1 cup shredded sharp cheddar cheese - 1/2 cup jalapeños, finely chopped (fresh or pickled) These ingredients create a soft, cheesy bread with a spicy kick. You can add honey for a touch of sweetness. This balances the heat from the jalapeños. A quarter cup of honey works well. You can also sprinkle in herbs like cilantro or parsley for extra flavor. For gluten-free cornbread, use gluten-free flour instead of all-purpose flour. If you're lactose intolerant, try almond milk or oat milk in place of buttermilk. You can also use a dairy-free cheese to keep it vegan. For those who want a milder flavor, use fewer jalapeños. You can also swap them for mild peppers or bell peppers. Each choice gives a unique twist to your cornbread. This recipe is simple and fun. You can find the full recipe above for all the details! First, set your oven to 400°F (200°C). This heat will give your cornbread a nice crust. Next, grease an 8-inch square baking dish or a cast-iron skillet. Use a bit of oil or non-stick spray. This step helps the cornbread come out easily. In a big mixing bowl, whisk together the cornmeal, flour, baking powder, salt, and baking soda. Make sure to mix them well. This ensures the cornbread will rise evenly and taste great. In another bowl, mix the buttermilk, vegetable oil, and eggs until smooth. If you like a hint of sweetness, add honey now. Whisk it well into the mixture. This adds a nice flavor to the cornbread. Pour the wet mixture into the dry ingredients. Gently stir with a spatula or wooden spoon until just combined. Be careful not to overmix. The batter should still have lumps. Now, fold in the shredded sharp cheddar cheese and chopped jalapeños. This step gives your cornbread a cheesy, spicy kick. Transfer the batter to your greased baking dish. Smooth the top with a spatula for even baking. Place it in the oven and bake for 20-25 minutes. When done, the top should be golden brown. A toothpick inserted in the center should come out clean. After baking, let it cool for a few minutes. Then, slice it into squares or wedges. Enjoy! To get the best texture in your cornbread, do not overmix the batter. Mix the wet and dry ingredients until just combined. This keeps the cornbread light and airy. When you fold in the cheese and jalapeños, be gentle. This way, you keep those lovely lumps that create a soft, fluffy bite. Cheesy Jalapeño Cornbread shines when served warm. I love to add a pat of butter on top. It melts nicely and makes every bite rich. Pair it with chili or soup for a hearty meal. You can also enjoy it alone for a tasty snack. Fresh herbs, like cilantro or parsley, add a great touch and color. One common mistake is not measuring ingredients correctly. Use dry measuring cups for flour and cornmeal. Another error is baking too long. Check for doneness with a toothpick around the 20-minute mark. If it comes out clean, your cornbread is ready. Lastly, don't skip greasing the baking dish. This prevents sticking and makes serving easy. For the full recipe, check out the details above! {{image_4}} You can switch up the cheese in your cornbread. Sharp cheddar gives a nice tang, but other cheeses work too. Try using pepper jack for extra heat or mozzarella for a milder taste. You might also mix cheeses for a more complex flavor. Blend cheddar with feta for a unique twist. You can enhance your cornbread by adding corn or herbs. Sweet corn adds a nice texture and sweetness. Fresh herbs like cilantro or chives brighten the flavor. You can even try adding cooked bacon for a savory crunch. Just chop and fold them into the batter before baking. Adjust the spice level to suit your taste. If you want it hotter, add more jalapeños or use fresh ones. For a milder version, remove the seeds from the jalapeños. You can also add spices like cayenne or chili powder for extra warmth. Just remember, a little goes a long way! Feel free to explore these variations to make your cornbread truly your own. For the complete dish, check out the Full Recipe! To keep your cornbread fresh, store it in an airtight container. You can also wrap it in plastic wrap. This helps keep moisture in and prevents it from drying out. Place the container in the fridge if you plan to eat it within a few days. It can last up to five days this way. For longer storage, consider freezing it. When you're ready to enjoy your leftover cornbread, you can reheat it easily. Preheat your oven to 350°F (175°C). Place the cornbread on a baking sheet. Cover it with aluminum foil to keep it moist. Heat for about 10-15 minutes until warm. You can also microwave individual pieces for about 20-30 seconds. Just be careful not to overheat as it can become tough. If you want to save cornbread for later, freezing is a great option. First, let it cool completely. Then, wrap each piece tightly in plastic wrap. Next, put the wrapped pieces in a freezer bag or container. Label it with the date. Cornbread can last in the freezer for up to three months. When you're ready to eat it, thaw it in the fridge overnight before reheating. This way, you can enjoy your Cheesy Jalapeño Cornbread anytime! For the full recipe, see above. To make Cheesy Jalapeño Cornbread from scratch, gather your ingredients first. You need: - 1 cup cornmeal - 1 cup all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/4 teaspoon baking soda - 1 cup buttermilk - 1/4 cup vegetable oil - 2 large eggs - 1 cup shredded sharp cheddar cheese - 1/2 cup jalapeños, finely chopped - 1/4 cup honey (optional) Start by preheating your oven to 400°F (200°C). Grease your baking dish to prevent sticking. In one bowl, mix the dry ingredients. In another bowl, whisk together the wet ingredients. Combine both mixtures gently. Then fold in your cheese and jalapeños. Bake for 20-25 minutes until golden brown. Yes, you can substitute non-dairy ingredients in this recipe. Use almond milk or oat milk instead of buttermilk. For the eggs, use a flaxseed or chia seed mixture. For butter, you can use coconut oil or a non-dairy butter. These swaps keep the cornbread tasty and suitable for many diets. Cheesy Jalapeño Cornbread pairs well with many dishes. Enjoy it with chili, soup, or a hearty stew. It also makes a great side for barbecued meats. If you want a lighter meal, serve it with a fresh salad. You can even eat it on its own with butter for a tasty snack. Cheesy Jalapeño Cornbread lasts about 3-5 days in the fridge. Store it in an airtight container to keep it fresh. If you want to enjoy it later, you can freeze it. Just wrap it tightly and store it in the freezer for up to 3 months. This way, you can enjoy this delicious cornbread anytime! Cheesy jalapeño cornbread is easy to make and full of flavor. We covered the key ingredients, step-by-step instructions, and helpful tips. You can adjust the spices and cheese to match your taste. Proper storage keeps it fresh, so it’s ready when you want it. Experiment with different ingredients to make it your own. Enjoy this dish as a tasty side or snack. It's a delightful addition to any meal!

Cheesy Jalapeño Cornbread

Indulge in the mouthwatering flavors of Cheesy Jalapeño Cornbread with this easy recipe! Perfectly baked to golden perfection, this cornbread features a delightful blend of sharp cheddar cheese and spicy jalapeños, making it a must-try for any meal. Whether you’re serving it alongside chili or enjoying it on its own, this recipe is sure to impress. Click through to explore all the delicious details and elevate your cornbread game today!
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Ingredients
  

1 cup cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1 cup buttermilk

1/4 cup vegetable oil

2 large eggs

1 cup shredded sharp cheddar cheese

1/2 cup jalapeños, finely chopped (fresh or pickled)

1/4 cup honey (optional, for a touch of sweetness)

Instructions
 

Begin by preheating your oven to 400°F (200°C). Grease an 8-inch square baking dish or cast-iron skillet with a bit of oil or non-stick spray to prevent sticking.

    In a generously sized mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, and baking soda. Ensure the dry ingredients are well mixed to guarantee even leavening and flavor throughout the cornbread.

      In a separate bowl, blend the buttermilk, vegetable oil, and eggs thoroughly until the mixture is smooth and homogenous. If you desire a hint of sweetness, drizzle in the honey and whisk until it's well incorporated.

        Carefully pour the wet ingredient mixture into the bowl of dry ingredients. Gently stir the two mixtures with a spatula or wooden spoon until just combined. Be cautious not to overmix—the batter should remain somewhat lumpy for the best texture.

          Incorporate the shredded sharp cheddar cheese and finely chopped jalapeños into the batter, folding them in delicately to ensure an even distribution without overworking the mixture.

            Transfer the batter into your prepared baking dish, using a spatula to smooth the top evenly. This will help the cornbread bake uniformly.

              Place the dish in the preheated oven and bake for 20-25 minutes. The cornbread is done when the top turns golden brown, and a toothpick inserted into the center comes out clean, indicating it's baked through.

                Once removed from the oven, allow the cornbread to cool for a few minutes in the dish before slicing it into squares or wedges for serving.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 9-12

                    - Presentation Tips: Serve the cornbread warm with a pat of butter melting on top, and sprinkle with fresh chopped cilantro or parsley for a vibrant finish. It pairs beautifully with a hearty chili or can be enjoyed on its own as a delicious treat!