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- 1 cup cornmeal - 1 cup all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/4 teaspoon baking soda The base of your cornbread is simple. Cornmeal gives it that classic texture. All-purpose flour adds lightness. A tablespoon of baking powder helps it rise nicely. Salt enhances the flavor, while baking soda balances the acidity. - 1 cup buttermilk (or milk with vinegar) - 1/4 cup unsalted butter, melted - 2 large eggs - 1/4 cup honey (optional) For moisture, buttermilk is key. It makes the bread soft. If you don’t have buttermilk, just mix regular milk with a splash of vinegar. Melted butter adds richness. Two eggs bind everything together. Honey can add a touch of sweetness, but it’s optional. - 1 cup shredded sharp cheddar cheese - 2-3 jalapeños, finely chopped Here comes the fun part! Sharp cheddar cheese gives the cornbread a bold flavor. I love the richness it brings. Jalapeños add heat. You can control the spice by removing the seeds. Use two or three jalapeños, depending on your taste. For the full flavor experience, check out the Full Recipe. - Preheat oven to 400°F (200°C). - Grease a baking dish or cast-iron skillet with butter or cooking spray. First, set your oven to the right temperature. Greasing the dish helps the cornbread come out easily. A cast-iron skillet adds a nice crust, but any dish works well. - Whisk together cornmeal, flour, baking powder, salt, and baking soda. In a large bowl, mix the cornmeal, flour, baking powder, salt, and baking soda. This creates the base for your cornbread. Make sure to whisk until there are no lumps. - Combine buttermilk, melted butter, eggs, and optional honey. In another bowl, whisk together the buttermilk, melted butter, and eggs. If you want a touch of sweetness, add honey too. This mixture gives your cornbread moisture and richness. - Pour wet ingredients into dry ingredients and stir until just mixed. - Fold in cheese and jalapeños. Now, pour the wet mix into the dry mix. Stir gently until just combined. It’s okay if some lumps remain. Next, fold in the shredded cheese and chopped jalapeños. These add a bold flavor and a little kick. - Pour batter into prepared dish and smooth top. - Bake for 20-25 minutes, checking for doneness. Pour the batter into your greased dish and smooth the top with a spatula. Bake for 20 to 25 minutes. Check if it’s done by inserting a toothpick. If it comes out clean, your cornbread is ready. For the full recipe, check the earlier section. Enjoy the process of making delicious jalapeño cheddar cornbread! To get the best texture, avoid overmixing your batter. When you mix too much, the cornbread can turn dense. You want it light and fluffy. Mix just until you see the dry ingredients disappear. It’s okay to have some lumps in the batter. Let the cornbread cool for a bit after baking. Cooling it for about 10 minutes makes slicing easier. If you cut it while it’s hot, it might crumble. Serve your cornbread warm. A little pat of butter on top adds rich flavor. You can sprinkle extra cheese for a cheesy delight. It melts nicely and makes every bite better. For a pop of color and taste, garnish with fresh herbs. Chopped cilantro or green onions work great. They add freshness and make the dish look pretty. You can adjust the heat level by changing the jalapeños. If you like it mild, use fewer jalapeños or remove the seeds. For more heat, add extra jalapeños or use a spicier variety. Feel free to experiment with different types of cheese. Pepper jack adds a nice kick, while gouda gives a smoky flavor. Mixing in feta cheese can also create a unique twist. This way, you can find the flavor you love best. Try the full recipe for a delicious experience! {{image_2}} You can switch up the cheese for fun. Try using pepper jack cheese for extra heat. Gouda also adds a nice, creamy touch. If you want a Mediterranean vibe, feta cheese works great too. Each cheese gives the cornbread its own unique flavor. Want to make it more special? Add corn kernels for a sweet crunch. You can also mix in cooked bacon or sausage for a savory kick. These additions bring a whole new level of tastiness to your cornbread. If you're gluten-free, no problem! Just swap the all-purpose flour with a gluten-free blend. This way, you still get to enjoy the rich flavors of jalapeño cheddar cornbread without any gluten. To keep your Jalapeño Cheddar Cornbread fresh, store it in an airtight container at room temperature. This helps maintain its moisture and flavor. It should last for about three days on your kitchen counter. If you want to keep it longer, consider freezing. For freezing, wrap the cornbread tightly in plastic wrap and then in aluminum foil. This double layer protects against freezer burn. You can freeze it for up to three months without losing flavor. When you're ready to enjoy it, just thaw it in the fridge overnight. Reheating can make your cornbread taste fresh again. For best results, use the oven. Preheat it to 350°F (175°C). Place the cornbread on a baking sheet and cover it with foil. Heat for about 10-15 minutes. You can also use the microwave. Just heat it for 20-30 seconds until warm. Enjoy your cornbread as if it just came out of the oven! To add more heat, you can increase the jalapeño quantity. More chopped jalapeños will give you a stronger kick. You can also keep the seeds in for added spice. If you like sauces, try adding a dash of your favorite hot sauce to the batter. This will boost the flavor and heat. Yes, you can. If you switch to regular milk, add one tablespoon of vinegar. This helps mimic the tangy flavor of buttermilk. The texture may change slightly, but it will still taste good. Buttermilk adds richness and moisture, so keep that in mind. This cornbread pairs well with many dishes. You can serve it with chili for a classic combo. Soups like vegetable or chicken noodle also work great. It’s also tasty alongside grilled meats or as a side for barbecues. The cornbread adds a nice touch of sweetness. Jalapeño Cheddar Cornbread stays fresh for about three days at room temperature. Keep it in an airtight container to maintain its softness. If it starts to dry out or has a stale smell, it’s time to toss it. You can also freeze it for longer storage. Just wrap it well to avoid freezer burn. Jalapeño cheddar cornbread is a great dish to make at home. You need simple ingredients like cornmeal, cheddar cheese, and jalapeños. I gave you step-by-step instructions, tips for the best texture, and fun variations. Don’t forget to store leftovers properly. This cornbread is tasty with many dishes, like chili or soup. Try it your way, adjusting the spice and flavors. Enjoy your baking adventure!

Jalapeño Cheddar Cornbread

Savor the perfect blend of flavors with this Spicy Cheddar Jalapeño Cornbread recipe! Simple ingredients come together to create a deliciously moist cornbread with a kick. Ideal for any meal or gathering, this dish will leave everyone asking for more. Ready in just 35 minutes, it's the ultimate comfort food with a spicy twist!
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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 (or milk with 1 tablespoon vinegar added)

1/4 cup unsalted butter, melted

2 large eggs

1 cup shredded sharp cheddar cheese

2-3 jalapeños, finely chopped (seeds removed for less heat)

1/4 cup honey (optional for sweetness)

Instructions
 

Preheat your oven to 400°F (200°C). Grease an 8x8-inch baking dish or a cast-iron skillet with butter or cooking spray.

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

      In another bowl, whisk together the buttermilk, melted butter, and eggs until smooth. If you’re using honey, stir it in at this point.

        Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it's okay if there are some lumps.

          Fold in the shredded cheddar cheese and the chopped jalapeños.

            Pour the batter into the prepared baking dish or skillet, smoothing the top with a spatula.

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

                Allow the cornbread to cool for about 10 minutes before slicing.

                  Prep Time: 10 mins | Total Time: 35 mins | Servings: 9 slices

                    - Presentation Tips: Serve warm with a dollop of butter on top and a sprinkle of extra shredded cheddar for a delightful finish. For a charming touch, you can garnish the dish with thinly sliced jalapeños or fresh herbs like cilantro.