DisclaimerTerms Of UseGDPR PolicyCookie Policy

Recipes Insight

Cheesy Jalapeno Cornbread Savory and Easy Recipe

by
To make Cheesy Jalapeno Cornbread, you need simple ingredients. This recipe is easy to follow. It takes about 35 minutes from start to finish. You will enjoy the mix of sweet and spicy flavors. Here are the basic ingredients you need: - 1 cup cornmeal - 1 cup all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon salt - 1 cup buttermilk - 2 large eggs - 1/4 cup olive oil - 1 cup shredded sharp cheddar cheese - 1/2 cup diced jalapenos (fresh or pickled) - 1/4 cup honey or maple syrup (for sweetness) - 1/2 teaspoon garlic powder (optional) These items give the cornbread its flavor and texture. The cornmeal and flour form the base. The buttermilk makes it moist and soft. Eggs help bind the mix together. You can add more fun flavors if you like. Consider these options: - Chopped green onions for a fresh touch. - Crumbled bacon for a savory kick. - Extra cheese for a gooey texture. - Spices like cumin or smoked paprika for warmth. Feel free to get creative! Each choice makes the cornbread unique. Enjoy this recipe and make it your own. To find the full recipe, check above. Start by gathering all your ingredients. You will need cornmeal, flour, baking powder, salt, buttermilk, eggs, and olive oil. Also, grab your sharp cheddar cheese and jalapenos. If you want a touch of sweetness, have honey or maple syrup ready. In a large bowl, mix the cornmeal, flour, baking powder, and salt. If you love garlic, add garlic powder too. Stir these dry ingredients well. This mix sets the base for your cornbread. In another bowl, whisk together the buttermilk, eggs, and olive oil. Make sure everything is well combined. This mix adds moisture and richness. Then, stir in honey or maple syrup. This adds a nice sweet twist to your cornbread. Now, slowly combine the wet mixture with the dry ingredients. Stir gently until just mixed. A few lumps are fine; don't overmix. Next, fold in the shredded cheddar cheese and diced jalapenos. Keep some cheese and jalapenos aside for later use. Pour the batter into a greased baking pan or cast iron skillet. Spread it evenly. Sprinkle the reserved cheese and jalapenos on top. Bake in the oven at 400°F for 20-25 minutes. Check for doneness with a toothpick. Enjoy the warm, cheesy goodness right from the oven! For the full recipe, refer to the earlier section. To get the best texture, use fresh ingredients. Fresh cornmeal and flour lead to great results. Combine your dry and wet ingredients just enough. Mixing too much makes the cornbread tough. Aim for a batter that is slightly lumpy. This keeps it light and fluffy. If you want extra moisture, add a bit more buttermilk. Mixing well is key for a nice rise. First, blend your dry ingredients in one bowl. In another bowl, mix the wet ingredients. When you pour the wet mix into the dry, do it slowly. Stir gently until you see no dry flour. Don't worry about lumps; they are fine. After that, fold in your cheese and jalapenos. This ensures they spread evenly throughout. For an even tastier cornbread, think about adding spices. A pinch of cumin or smoked paprika can add depth. You can also try different cheeses like pepper jack for more heat. If you want a hint of sweetness, use more honey or maple syrup. Fresh herbs like cilantro or chives add a nice touch too. For a full flavor experience, try my Full Recipe for Cheesy Jalapeno Cornbread. {{image_2}} You can make this cornbread gluten-free with just a few swaps. Use gluten-free flour instead of all-purpose flour. I like to use a blend that includes brown rice flour or almond flour. Keep the cornmeal, baking powder, and other ingredients the same. This way, you still enjoy the cheesy and spicy flavor. To make a vegan version, replace the eggs with flaxseed meal. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes until it thickens. Substitute buttermilk with plant-based milk and add a splash of vinegar. Use vegan cheese for that cheesy goodness. The result is still tasty and satisfying. You can change up the cheese for new flavors. Try pepper jack cheese for extra spice. Or, use a mild cheese like mozzarella for a creamy texture. You can even mix different cheeses for a gourmet touch. Just remember to keep the same amount as in the Full Recipe. This way, you will get a rich, cheesy cornbread every time. To keep your Cheesy Jalapeno Cornbread fresh, place it in an airtight container. You can store it at room temperature for up to two days. For longer storage, refrigerate it. It will stay good for about a week. Make sure it is completely cool before sealing it. This helps prevent moisture from making it soggy. When you're ready to enjoy leftovers, there are a few easy ways to reheat the cornbread. You can use the microwave for quick heating. Place a slice on a plate and cover it with a damp paper towel. Heat for about 20-30 seconds. If you prefer a crispy crust, use the oven. Preheat it to 350°F (175°C). Wrap the cornbread in foil, then heat for about 10-15 minutes. You can freeze Cheesy Jalapeno Cornbread to enjoy later. First, let it cool completely. Then, wrap it tightly in plastic wrap or aluminum foil. Place it in a freezer-safe bag or container. It can last in the freezer for up to three months. When you're ready to eat it, thaw it in the fridge overnight. Reheat it as described above for the best taste. You’ll love having this tasty treat ready whenever you want! Yes, you can use frozen jalapenos. They work well in this recipe. Just thaw them before using. Drain any excess water to keep the cornbread from getting soggy. Fresh jalapenos have a crisp bite, while frozen ones are softer. Both will add great flavor. You can serve this cornbread with many dishes. It pairs well with chili, soup, or grilled meats. It also complements salads nicely. For a fun twist, try it with barbecue. A little butter on top adds a nice touch. You can tell if the cornbread is done by checking its color. It should be golden brown on top. Insert a toothpick in the center; it should come out clean. If it comes out wet, bake it a little longer. Let it rest for a few minutes before slicing. This blog post covered how to make Cheesy Jalapeno Cornbread. We explored essential ingredients, optional add-ins, and step-by-step instructions. I shared tips for texture and flavor, plus variations for gluten-free and vegan diets. We also discussed how to store leftovers and answered common questions. Cooking can be fun and rewarding. Enjoy your cornbread with friends and family!

WANT TO SAVE THIS RECIPE?

Craving something cheesy with a kick? This Cheesy Jalapeno Cornbread recipe is the answer! It’s easy to make, and you only need a few common ingredients. Perfect for cozy dinners or as a side dish. Whether you want it spicy or mild, I’ve got you covered. Let’s dive into this delicious recipe that will soon become your new favorite. Get ready to whip up some warm, cheesy goodness!

Jump to Recipe

Ingredients

Full Recipe Overview

To make Cheesy Jalapeno Cornbread, you need simple ingredients. This recipe is easy to follow. It takes about 35 minutes from start to finish. You will enjoy the mix of sweet and spicy flavors.

Essential Ingredients

Here are the basic ingredients you need:

– 1 cup cornmeal

– 1 cup all-purpose flour

– 1 tablespoon baking powder

– 1/2 teaspoon salt

– 1 cup buttermilk

– 2 large eggs

– 1/4 cup olive oil

– 1 cup shredded sharp cheddar cheese

– 1/2 cup diced jalapenos (fresh or pickled)

– 1/4 cup honey or maple syrup (for sweetness)

– 1/2 teaspoon garlic powder (optional)

These items give the cornbread its flavor and texture. The cornmeal and flour form the base. The buttermilk makes it moist and soft. Eggs help bind the mix together.

Optional Add-ins

You can add more fun flavors if you like. Consider these options:

– Chopped green onions for a fresh touch.

– Crumbled bacon for a savory kick.

– Extra cheese for a gooey texture.

– Spices like cumin or smoked paprika for warmth.

Feel free to get creative! Each choice makes the cornbread unique. Enjoy this recipe and make it your own. To find the full recipe, check above.

Step-by-Step Instructions

Prepping Your Ingredients

Start by gathering all your ingredients. You will need cornmeal, flour, baking powder, salt, buttermilk, eggs, and olive oil. Also, grab your sharp cheddar cheese and jalapenos. If you want a touch of sweetness, have honey or maple syrup ready.

Mixing the Dry Ingredients

In a large bowl, mix the cornmeal, flour, baking powder, and salt. If you love garlic, add garlic powder too. Stir these dry ingredients well. This mix sets the base for your cornbread.

Combining Wet Ingredients

In another bowl, whisk together the buttermilk, eggs, and olive oil. Make sure everything is well combined. This mix adds moisture and richness. Then, stir in honey or maple syrup. This adds a nice sweet twist to your cornbread.

Folding in Cheese and Jalapenos

Now, slowly combine the wet mixture with the dry ingredients. Stir gently until just mixed. A few lumps are fine; don’t overmix. Next, fold in the shredded cheddar cheese and diced jalapenos. Keep some cheese and jalapenos aside for later use.

Baking Tips

Pour the batter into a greased baking pan or cast iron skillet. Spread it evenly. Sprinkle the reserved cheese and jalapenos on top. Bake in the oven at 400°F for 20-25 minutes. Check for doneness with a toothpick. Enjoy the warm, cheesy goodness right from the oven! For the full recipe, refer to the earlier section.

Tips & Tricks

Achieving the Perfect Texture

To get the best texture, use fresh ingredients. Fresh cornmeal and flour lead to great results. Combine your dry and wet ingredients just enough. Mixing too much makes the cornbread tough. Aim for a batter that is slightly lumpy. This keeps it light and fluffy. If you want extra moisture, add a bit more buttermilk.

Best Practices for Mixing

Mixing well is key for a nice rise. First, blend your dry ingredients in one bowl. In another bowl, mix the wet ingredients. When you pour the wet mix into the dry, do it slowly. Stir gently until you see no dry flour. Don’t worry about lumps; they are fine. After that, fold in your cheese and jalapenos. This ensures they spread evenly throughout.

Flavor Enhancements

For an even tastier cornbread, think about adding spices. A pinch of cumin or smoked paprika can add depth. You can also try different cheeses like pepper jack for more heat. If you want a hint of sweetness, use more honey or maple syrup. Fresh herbs like cilantro or chives add a nice touch too. For a full flavor experience, try my Full Recipe for Cheesy Jalapeno Cornbread.

Variations

Gluten-Free Cheesy Jalapeno Cornbread

You can make this cornbread gluten-free with just a few swaps. Use gluten-free flour instead of all-purpose flour. I like to use a blend that includes brown rice flour or almond flour. Keep the cornmeal, baking powder, and other ingredients the same. This way, you still enjoy the cheesy and spicy flavor.

Vegan Alternative

To make a vegan version, replace the eggs with flaxseed meal. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes until it thickens. Substitute buttermilk with plant-based milk and add a splash of vinegar. Use vegan cheese for that cheesy goodness. The result is still tasty and satisfying.

Different Cheese Options

You can change up the cheese for new flavors. Try pepper jack cheese for extra spice. Or, use a mild cheese like mozzarella for a creamy texture. You can even mix different cheeses for a gourmet touch. Just remember to keep the same amount as in the Full Recipe. This way, you will get a rich, cheesy cornbread every time.

Storage Info

How to Store Leftovers

To keep your Cheesy Jalapeno Cornbread fresh, place it in an airtight container. You can store it at room temperature for up to two days. For longer storage, refrigerate it. It will stay good for about a week. Make sure it is completely cool before sealing it. This helps prevent moisture from making it soggy.

Reheating Instructions

When you’re ready to enjoy leftovers, there are a few easy ways to reheat the cornbread. You can use the microwave for quick heating. Place a slice on a plate and cover it with a damp paper towel. Heat for about 20-30 seconds. If you prefer a crispy crust, use the oven. Preheat it to 350°F (175°C). Wrap the cornbread in foil, then heat for about 10-15 minutes.

Freezing Cornbread for Later

You can freeze Cheesy Jalapeno Cornbread to enjoy later. First, let it cool completely. Then, wrap it tightly in plastic wrap or aluminum foil. Place it in a freezer-safe bag or container. It can last in the freezer for up to three months. When you’re ready to eat it, thaw it in the fridge overnight. Reheat it as described above for the best taste. You’ll love having this tasty treat ready whenever you want!

FAQs

Can I use frozen jalapenos?

Yes, you can use frozen jalapenos. They work well in this recipe. Just thaw them before using. Drain any excess water to keep the cornbread from getting soggy. Fresh jalapenos have a crisp bite, while frozen ones are softer. Both will add great flavor.

What can I serve with Cheesy Jalapeno Cornbread?

You can serve this cornbread with many dishes. It pairs well with chili, soup, or grilled meats. It also complements salads nicely. For a fun twist, try it with barbecue. A little butter on top adds a nice touch.

How do I know when the cornbread is done?

You can tell if the cornbread is done by checking its color. It should be golden brown on top. Insert a toothpick in the center; it should come out clean. If it comes out wet, bake it a little longer. Let it rest for a few minutes before slicing.

This blog post covered how to make Cheesy Jalapeno Cornbread. We explored essential ingredients, optional add-ins, and step-by-step instructions. I shared tips for texture and flavor, plus variations for gluten-free and vegan diets. We also discussed how to store leftovers and answered common questions.

Cooking can be fun and rewarding. Enjoy your cornbread with friends and family!

To make Cheesy Jalapeno Cornbread, you need simple ingredients. This recipe is easy to follow. It takes about 35 minutes from start to finish. You will enjoy the mix of sweet and spicy flavors. Here are the basic ingredients you need: - 1 cup cornmeal - 1 cup all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon salt - 1 cup buttermilk - 2 large eggs - 1/4 cup olive oil - 1 cup shredded sharp cheddar cheese - 1/2 cup diced jalapenos (fresh or pickled) - 1/4 cup honey or maple syrup (for sweetness) - 1/2 teaspoon garlic powder (optional) These items give the cornbread its flavor and texture. The cornmeal and flour form the base. The buttermilk makes it moist and soft. Eggs help bind the mix together. You can add more fun flavors if you like. Consider these options: - Chopped green onions for a fresh touch. - Crumbled bacon for a savory kick. - Extra cheese for a gooey texture. - Spices like cumin or smoked paprika for warmth. Feel free to get creative! Each choice makes the cornbread unique. Enjoy this recipe and make it your own. To find the full recipe, check above. Start by gathering all your ingredients. You will need cornmeal, flour, baking powder, salt, buttermilk, eggs, and olive oil. Also, grab your sharp cheddar cheese and jalapenos. If you want a touch of sweetness, have honey or maple syrup ready. In a large bowl, mix the cornmeal, flour, baking powder, and salt. If you love garlic, add garlic powder too. Stir these dry ingredients well. This mix sets the base for your cornbread. In another bowl, whisk together the buttermilk, eggs, and olive oil. Make sure everything is well combined. This mix adds moisture and richness. Then, stir in honey or maple syrup. This adds a nice sweet twist to your cornbread. Now, slowly combine the wet mixture with the dry ingredients. Stir gently until just mixed. A few lumps are fine; don't overmix. Next, fold in the shredded cheddar cheese and diced jalapenos. Keep some cheese and jalapenos aside for later use. Pour the batter into a greased baking pan or cast iron skillet. Spread it evenly. Sprinkle the reserved cheese and jalapenos on top. Bake in the oven at 400°F for 20-25 minutes. Check for doneness with a toothpick. Enjoy the warm, cheesy goodness right from the oven! For the full recipe, refer to the earlier section. To get the best texture, use fresh ingredients. Fresh cornmeal and flour lead to great results. Combine your dry and wet ingredients just enough. Mixing too much makes the cornbread tough. Aim for a batter that is slightly lumpy. This keeps it light and fluffy. If you want extra moisture, add a bit more buttermilk. Mixing well is key for a nice rise. First, blend your dry ingredients in one bowl. In another bowl, mix the wet ingredients. When you pour the wet mix into the dry, do it slowly. Stir gently until you see no dry flour. Don't worry about lumps; they are fine. After that, fold in your cheese and jalapenos. This ensures they spread evenly throughout. For an even tastier cornbread, think about adding spices. A pinch of cumin or smoked paprika can add depth. You can also try different cheeses like pepper jack for more heat. If you want a hint of sweetness, use more honey or maple syrup. Fresh herbs like cilantro or chives add a nice touch too. For a full flavor experience, try my Full Recipe for Cheesy Jalapeno Cornbread. {{image_2}} You can make this cornbread gluten-free with just a few swaps. Use gluten-free flour instead of all-purpose flour. I like to use a blend that includes brown rice flour or almond flour. Keep the cornmeal, baking powder, and other ingredients the same. This way, you still enjoy the cheesy and spicy flavor. To make a vegan version, replace the eggs with flaxseed meal. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes until it thickens. Substitute buttermilk with plant-based milk and add a splash of vinegar. Use vegan cheese for that cheesy goodness. The result is still tasty and satisfying. You can change up the cheese for new flavors. Try pepper jack cheese for extra spice. Or, use a mild cheese like mozzarella for a creamy texture. You can even mix different cheeses for a gourmet touch. Just remember to keep the same amount as in the Full Recipe. This way, you will get a rich, cheesy cornbread every time. To keep your Cheesy Jalapeno Cornbread fresh, place it in an airtight container. You can store it at room temperature for up to two days. For longer storage, refrigerate it. It will stay good for about a week. Make sure it is completely cool before sealing it. This helps prevent moisture from making it soggy. When you're ready to enjoy leftovers, there are a few easy ways to reheat the cornbread. You can use the microwave for quick heating. Place a slice on a plate and cover it with a damp paper towel. Heat for about 20-30 seconds. If you prefer a crispy crust, use the oven. Preheat it to 350°F (175°C). Wrap the cornbread in foil, then heat for about 10-15 minutes. You can freeze Cheesy Jalapeno Cornbread to enjoy later. First, let it cool completely. Then, wrap it tightly in plastic wrap or aluminum foil. Place it in a freezer-safe bag or container. It can last in the freezer for up to three months. When you're ready to eat it, thaw it in the fridge overnight. Reheat it as described above for the best taste. You’ll love having this tasty treat ready whenever you want! Yes, you can use frozen jalapenos. They work well in this recipe. Just thaw them before using. Drain any excess water to keep the cornbread from getting soggy. Fresh jalapenos have a crisp bite, while frozen ones are softer. Both will add great flavor. You can serve this cornbread with many dishes. It pairs well with chili, soup, or grilled meats. It also complements salads nicely. For a fun twist, try it with barbecue. A little butter on top adds a nice touch. You can tell if the cornbread is done by checking its color. It should be golden brown on top. Insert a toothpick in the center; it should come out clean. If it comes out wet, bake it a little longer. Let it rest for a few minutes before slicing. This blog post covered how to make Cheesy Jalapeno Cornbread. We explored essential ingredients, optional add-ins, and step-by-step instructions. I shared tips for texture and flavor, plus variations for gluten-free and vegan diets. We also discussed how to store leftovers and answered common questions. Cooking can be fun and rewarding. Enjoy your cornbread with friends and family!

Cheesy Jalapeno Cornbread

Elevate your meal with this delicious Cheesy Jalapeno Cornbread recipe! Made with simple ingredients like cornmeal, cheddar cheese, and a kick of jalapenos, this tasty treat is perfect as a side for chili or soup. With just a few easy steps, you can whip up a warm, fluffy cornbread that's both savory and slightly sweet. Click to discover how to make this comforting dish and impress your family with your baking skills!
Print Recipe Pin Recipe

Ingredients
  

1 cup cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 cup buttermilk

2 large eggs

1/4 cup olive oil

1 cup shredded sharp cheddar cheese

1/2 cup diced jalapenos (fresh or pickled)

1/4 cup honey or maple syrup (for sweetness)

1/2 teaspoon garlic powder (optional)

Instructions
 

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

    In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, salt, and garlic powder if using. Mix well.

      In another bowl, whisk together the buttermilk, eggs, and olive oil until fully combined. Stir in the honey or maple syrup for a hint of sweetness.

        Gradually pour the wet mixture into the dry ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay.

          Fold in the shredded cheddar cheese and diced jalapenos, saving some cheese and jalapenos for the top if desired.

            Pour the batter into the prepared baking pan and spread it evenly. Sprinkle the reserved cheese and jalapenos on top for added texture.

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

                Once done, remove from the oven and let it cool for a few minutes before slicing.

                  Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 9

                    - Presentation Tips: Serve warm with a pat of butter on top and a sprinkle of fresh chopped cilantro for a pop of color. Enjoy it as a side to chili or soup for a comforting meal!

                      WANT TO SAVE THIS RECIPE?

                      Leave a Comment

                      Recipe Rating




                      Hey, hey y'all!

                      Welcome to my little corner of the world, where food and photography come together. I’m here to share my latest culinary adventures, and if I can inspire you along the way, even better.