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- 1 cup cornmeal - 1 cup all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/4 teaspoon cayenne pepper (optional) - 1 cup buttermilk - 2 large eggs - 1/4 cup unsalted butter, melted - 1 cup shredded sharp cheddar cheese - 1-2 fresh jalapeños, seeded and finely diced - 2 tablespoons honey (optional) When making jalapeño cheddar cornbread, I love the mix of flavors. The cornmeal gives it a great texture. The cheddar adds a rich taste. Jalapeños bring a nice kick. This simple list covers everything you need. You can switch the all-purpose flour for a gluten-free option. Almond flour or a gluten-free mix works well. For the buttermilk, use almond milk or soy milk with a splash of vinegar. This keeps the recipe creamy without dairy. Jalapeños can vary in heat. For a mild flavor, use a fresh poblano instead. If you want more heat, look for serrano peppers. You can also add spices like cumin or smoked paprika to boost the flavor even more. First, preheat your oven to 400°F (200°C). This step helps the cornbread rise well. Next, get your 8-inch square baking dish ready. You can grease it with butter or line it with parchment paper. This makes it easier to take out the cornbread later. In a large bowl, mix the dry ingredients. Combine 1 cup of cornmeal, 1 cup of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of salt, and 1/4 teaspoon of cayenne pepper if you want some heat. Whisk these together until they are well blended. This ensures an even flavor in your cornbread. Now, in another bowl, whisk together your wet ingredients. Use 1 cup of buttermilk, 2 large eggs, and 1/4 cup of melted butter. Mix until smooth. If you like a hint of sweetness, add 2 tablespoons of honey and stir until it dissolves. This step brings all the flavors together. Pour the wet mixture into the dry ingredients. Stir gently until just combined. It’s okay if there are some lumps; avoid over-mixing. This keeps your cornbread fluffy. Next, fold in 1 cup of shredded sharp cheddar cheese and 1-2 finely diced jalapeños. Make sure they spread evenly throughout the batter. Transfer the batter to your prepared baking dish. Use a spatula to smooth the top. Bake in your preheated oven for 20-25 minutes. Watch for a golden brown top. To check if it’s done, insert a toothpick in the center. If it comes out clean, your cornbread is ready. Let it cool for a few minutes before cutting into squares. Enjoy your delicious Jalapeno Cheddar Cornbread! For the complete recipe, check out the Full Recipe section. To make cornbread fluffy, avoid over-mixing. When you mix the wet and dry ingredients, stir gently. A few lumps in the batter are fine. Over-mixing makes the cornbread dense. You want that nice, light texture. Use high-quality cheese and fresh ingredients. Sharp cheddar cheese adds depth of flavor. Fresh jalapeños give a bright, spicy kick. I always recommend grating your own cheese for the best taste. Store-bought cheese may not melt as well. You can use different baking dishes or sizes. A cast iron skillet adds a crispy edge. Muffin tins create individual servings. Adjust the baking time depending on the dish. Smaller pans may bake faster, while larger pans need more time. Always check for that golden top! For the full recipe, check out the details above. {{image_4}} You can make jalapeño cheddar cornbread even better with some fun extras. - Adding corn kernels: Toss in a cup of fresh or canned corn. It gives your cornbread a sweet bite and a nice texture. - Incorporating herbs or spices: Try adding fresh herbs like cilantro or chives. A sprinkle of smoked paprika can also add depth and warmth to the flavor. Think about how you serve your cornbread. It can elevate your meal. - Pairing cornbread with soups and stews: Cornbread goes well with chili or chicken soup. The warm bread soaks up the broth, making each bite delightful. - Serving with dips or spreads: Try it with honey butter or a spicy salsa. This adds a new layer of flavor, making every bite more exciting. Want to make this dish fit more diets? Here are some tips. - Vegan-friendly adaptations for the recipe: Substitute buttermilk with plant milk mixed with vinegar. Use flax eggs instead of regular eggs. This keeps the flavor while making it vegan. With these variations, you can cater to different tastes and needs while enjoying this delicious cornbread. For the full recipe, check the main section. After making your Jalapeño Cheddar Cornbread, let it cool. Once cooled, wrap the cornbread tightly in plastic wrap. This keeps it fresh for about 3 to 5 days. You can also store it in an airtight container. Place it in the fridge to maintain its flavor and texture. If you want to add a bit of moisture, consider placing a damp paper towel in the container. For long-term storage, freezing is your best friend. Cut the cornbread into squares. Wrap each piece in plastic wrap, then place them in a freezer bag. Remove as much air as you can before sealing. This helps prevent freezer burn. You can keep the cornbread in the freezer for up to 3 months. When you're ready to eat it, just thaw it overnight in the fridge. To reheat your cornbread, use the oven for the best results. Preheat your oven to 350°F (180°C). Place the cornbread on a baking sheet. For added moisture, cover it with foil. Heat for about 10 to 15 minutes. You can also use the microwave for a quick option. Place a piece of cornbread on a microwave-safe plate. Add a small bowl of water next to it. Heat for 30 seconds to 1 minute. This method helps keep the cornbread soft. Enjoy it warm, and don't forget to check out the Full Recipe for more tips! Your cornbread is done when it is golden brown on top. You can also test with a toothpick. Insert it into the center of the cornbread. If it comes out clean, it’s ready! Another sign is a slight spring when you touch the top. Yes, you can make cornbread ahead of time. Bake it and let it cool completely. Then wrap it tightly in plastic wrap or foil. It can stay in the fridge for up to three days. To serve, just reheat it in the oven. Jalapeno cheddar cornbread pairs well with many dishes. You can serve it with chili, soup, or barbecue. It also goes great with a fresh salad. For drinks, try it with iced tea or a light beer. For the full Jalapeno Cheddar Cornbread recipe, click [here](#). You learned how to make Jalapeno Cheddar Cornbread step by step. This recipe includes a complete ingredient list, tips for substitutions, and ways to adjust spice levels. You also discovered how to achieve the best texture and flavor. Finally, I shared variations, storage info, and answers to common questions. Now, enjoy this tasty cornbread at your next meal. It pairs well with soups or stews and is perfect for sharing. Happy baking!

Jalapeno Cheddar Cornbread

Discover the ultimate Jalapeño Cheddar Cornbread recipe that will elevate any meal! This deliciously moist and cheesy cornbread features a perfect blend of spicy jalapeños and sharp cheddar, making it a must-try for cornbread lovers. Ready in just 40 minutes, it's a fantastic side dish for any occasion. Click through to explore the full recipe and impress your family with this flavorful treat!
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Ingredients
  

1 cup cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/4 teaspoon cayenne pepper (optional, for an extra kick)

1 cup buttermilk

2 large eggs

1/4 cup unsalted butter, melted

1 cup shredded sharp cheddar cheese

1-2 fresh jalapeños, seeded and finely diced

2 tablespoons honey (optional, for a hint of sweetness)

Instructions
 

Begin by preheating your oven to 400°F (200°C). Prepare an 8-inch square baking dish by greasing it with butter or lining it with parchment paper to facilitate easy removal later.

    In a large mixing bowl, combine the dry ingredients: whisk together the cornmeal, all-purpose flour, baking powder, salt, and cayenne pepper. Ensure everything is evenly mixed.

      In a separate bowl, whisk together the wet ingredients: buttermilk, eggs, and melted butter. Mix until the mixture is smooth and fully combined. If you’re opting for a touch of sweetness, add the honey at this point and stir until dissolved.

        Gradually pour the wet mixture into the bowl containing the dry ingredients. Stir gently until just combined—avoid over-mixing; it's perfectly alright for the batter to have a few lumps.

          Carefully fold in the shredded sharp cheddar cheese and the finely diced jalapeños, ensuring an even distribution throughout the batter without overworking it.

            Transfer the batter into the prepared baking dish, using a spatula to smooth the surface for an even bake.

              Bake in your preheated oven for 20-25 minutes. Keep an eye on it; the cornbread is ready when the top is a lovely golden brown and a toothpick inserted in the center comes out clean.

                Once baked, allow the cornbread to cool for a few minutes before cutting it into squares for serving.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 9 squares

                    - Presentation Tips: Serve the cornbread warm, alongside a pat of butter for spreading. For an attractive finish, garnish the dish with a sprinkle of freshly chopped cilantro or a few slices of jalapeños for a vibrant burst of color. Enjoy!