Go Back
To make Cheddar Jalapeño Cornbread, you need some simple ingredients. Here’s what you will need: - 1 cup cornmeal - 1 cup all-purpose flour - 1 tablespoon baking powder - 1 teaspoon salt - 1 cup buttermilk - 2 large eggs - 1/4 cup honey - 1/4 cup unsalted butter, melted - 1 cup sharp cheddar cheese, shredded - 2 jalapeños, finely chopped (seeds removed for less heat) - 1/2 cup corn kernels (fresh or frozen) These ingredients work together to create a moist and flavorful cornbread. You can customize your cornbread with fun add-ins. Here are some ideas: - Chopped green onions for a fresh taste. - Cooked bacon bits for a smoky flavor. - Diced red bell peppers for a sweet crunch. - Fresh herbs like cilantro or parsley for extra zest. Feel free to mix and match your favorites! If you have dietary needs, you can still enjoy this cornbread. Here are some easy swaps: - Use almond milk or oat milk if you are lactose intolerant. - Swap honey for agave syrup for a vegan option. - Replace all-purpose flour with gluten-free flour for a gluten-free version. These substitutions keep the cornbread tasty while meeting your needs! For the full recipe, check out Cheddar Jalapeño Cornbread . To make the batter, start by gathering your ingredients. You need cornmeal, all-purpose flour, baking powder, salt, buttermilk, eggs, honey, unsalted butter, cheddar cheese, jalapeños, and corn. 1. Preheat your oven to 400°F (200°C). Grease a 9-inch square baking pan or a cast iron skillet. 2. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt. Mix until it is all combined. 3. In another bowl, mix the buttermilk, eggs, honey, and melted butter. Make sure to blend this well. 4. Pour the wet mix into the dry mix. Stir it gently until just combined. Be careful not to overmix. 5. Next, fold in the shredded cheddar cheese, chopped jalapeños, and corn kernels. Make sure they are evenly spread in the batter. Now that your batter is ready, it’s time to bake. 1. Pour the batter into your greased pan. Spread it evenly across the pan. 2. Bake for 20 to 25 minutes. Look for a golden-brown top. You can test it with a toothpick. If it comes out clean, it’s done. 3. Once baked, remove it from the oven and let it cool for about 10 minutes. This helps it set before slicing. To get that perfect cornbread texture, keep these tips in mind: - Use fresh ingredients for the best flavor. - Do not overmix the batter. This keeps it fluffy. - Let the cornbread cool slightly before cutting. This helps with the texture. - For a crusty exterior, consider using a cast iron skillet. For the full recipe, check out the detailed steps above. Enjoy making your Cheddar Jalapeño Cornbread! To make your Cheddar Jalapeño Cornbread even better, add some spices. Cumin or smoked paprika can give it a nice twist. For extra cheese flavor, try mixing in some pepper jack cheese. It adds a creamy texture and a bit more heat. If you want a sweeter touch, add more honey or even some diced sweet bell peppers. This will balance the spice of the jalapeños well. To store leftover cornbread, wrap it in plastic wrap or foil. Place it in an airtight container to keep it fresh. It will last up to three days at room temperature. If you want to keep it longer, freeze it. Just cut it into squares first. When you want to eat it, thaw it overnight in the fridge. You can warm it up in the oven or microwave. Just make sure it’s heated all the way through. Cheddar Jalapeño Cornbread pairs well with many dishes. Serve it with chili for a cozy meal. You can also enjoy it with barbecue or soups. For a light snack, top it with butter, honey, or jam. Try adding a dollop of sour cream or guacamole on top for a fun twist. This cornbread is great for brunch too. Cut it into triangles, toast it, and serve with eggs. For more ideas, check out the Full Recipe for inspiration! {{image_2}} You can kick up the heat with spicy jalapeños. Use fresh jalapeños for a bold flavor. If you love a lot of spice, keep the seeds in. Alternatively, add roasted jalapeños for a smoky taste. This adds depth and warmth to your cornbread. For a sweeter option, try adding more honey. You can also mix in some sugar for extra sweetness. This balances the heat from the jalapeños. Serve it with butter and a drizzle of honey for a tasty treat. If you want individual servings, make cheddar cornbread muffins. Use a muffin tin instead of a baking pan. Fill the cups about two-thirds full. Bake for about 15-20 minutes. This makes a fun snack or side for any meal. Feel free to explore these variations or follow the Full Recipe for a classic version. Each option brings a unique twist to the beloved cornbread! To keep your Cheddar Jalapeño Cornbread fresh, store it in an airtight container. Let the cornbread cool completely before wrapping it up. If you have leftovers, they will stay tasty in the fridge for up to four days. For the best flavor, eat them sooner rather than later. Freezing cornbread is easy and smart. Wrap slices tightly in plastic wrap or foil. Then, place them in a freezer-safe bag or container. This way, you can keep it for about three months. When ready, thaw them in the fridge overnight. You can also warm them in the oven for a fresh taste. Cornbread lasts about four days in the fridge and up to three months in the freezer. If you notice any mold or off smells, it’s best to toss it. Always trust your senses! For a fun treat, try reheating it with a bit of butter on top. It makes a big difference to the taste. Check out the Full Recipe for more delicious details! Serve Cheddar Jalapeño Cornbread warm. I love to cut it into squares. You can add a pat of butter on top. It looks great with a sprinkle of cilantro or green onions. This adds color and flavor. Pair it with chili or soup for a hearty meal. Cornbread also works well with BBQ dishes. The flavors complement each other perfectly. Yes, you can adjust the heat level. If you want less heat, remove the seeds from the jalapeños. You can also use fewer jalapeños in the recipe. For more heat, add an extra jalapeño. You may even try adding a pinch of cayenne pepper. This way, you can tailor the spice to your taste. To make Cheddar Jalapeño Cornbread gluten-free, swap all-purpose flour with a gluten-free blend. Look for a blend that works well in baking. Make sure it has xanthan gum for the best texture. Also, double-check all other ingredients to ensure they are gluten-free. This way, everyone can enjoy this tasty dish! In this post, we explored how to make Cheddar Jalapeño Cornbread. We discussed key ingredients, optional add-ins, and substitutions for dietary needs. I shared step-by-step instructions for preparing and baking your cornbread, along with tips for perfect texture. We also covered ways to enhance flavor, store leftovers, and serve your cornbread. Remember, you can easily customize this recipe to fit your taste. Enjoy experimenting with flavors and variations to make it your own. Happy baking!

Cheddar Jalapeño Cornbread

Indulge in the deliciousness of homemade Cheddar Jalapeño Cornbread with this easy-to-follow recipe! Perfectly sweet and spicy, this cornbread combines sharp cheddar cheese and fresh jalapeños for a flavor explosion. In just 40 minutes, you can serve up warm squares that are perfect for any gathering. Click through to explore this flavorful recipe and elevate your cornbread game today!
Print Recipe Pin Recipe

Ingredients
  

1 cup cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1 cup buttermilk

2 large eggs

1/4 cup honey

1/4 cup unsalted butter, melted

1 cup sharp cheddar cheese, shredded

2 jalapeños, finely chopped (seeds removed for less heat)

1/2 cup corn kernels (fresh or frozen)

Instructions
 

Preheat your oven to 400°F (200°C). Grease a 9-inch square baking pan or cast iron skillet with butter and set aside.

    In a large mixing bowl, whisk together the cornmeal, flour, baking powder, and salt until combined.

      In another bowl, mix the buttermilk, eggs, honey, and melted butter until well blended.

        Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

          Fold in the shredded cheddar cheese, chopped jalapeños, and corn kernels until evenly distributed in the batter.

            Pour the batter into the prepared baking pan and spread it evenly.

              Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

                Remove from the oven and let cool for about 10 minutes before slicing.

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

                    - Presentation Tips: Cut the cornbread into squares and serve warm, garnished with a pat of butter on top and a sprinkle of fresh chopped cilantro or green onions for a pop of color!