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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 - 1 cup buttermilk (or milk with a splash of vinegar) - 1/2 cup unsalted butter, melted - 2 large eggs - 1 cup shredded sharp cheddar cheese - 1/2 cup diced fresh jalapenos (seeds removed for less heat) - 1/4 cup honey (optional for sweetness) You need simple ingredients for this cheesy jalapeno cornbread. Cornmeal gives that classic texture. All-purpose flour adds lightness. Baking powder makes it rise. Salt and cayenne pepper bring flavor and a little heat. Buttermilk keeps it moist and adds a tangy taste. Melted unsalted butter adds richness, while eggs bind it all together. The star here is sharp cheddar cheese, which melts beautifully. Diced jalapenos give it a spicy kick. If you like a touch of sweetness, honey is a nice addition. Gather all these ingredients for the full recipe to enjoy this tasty treat! - Preheat your oven to 400°F (200°C). - Grease an 8-inch square or round baking dish with butter or non-stick spray. - In a large mixing bowl, combine: - 1 cup cornmeal - 1 cup all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/4 teaspoon cayenne pepper - Whisk together until fully mixed. This helps your cornbread rise well. - In another bowl, whisk together: - 1 cup buttermilk (or milk with a splash of vinegar) - 1/2 cup unsalted butter, melted - 2 large eggs - If you want a slightly sweet taste, add 1/4 cup honey at this stage. - Pour the wet ingredients into the dry ones and stir gently. - Fold in: - 1 cup shredded sharp cheddar cheese - 1/2 cup diced fresh jalapenos (seeds removed for less heat) - Be careful not to overmix! A few lumps are okay. - Pour the batter into your prepared baking dish. - Smooth the top with a spatula. - Bake for 20-25 minutes. Check for doneness by inserting a toothpick in the center. It should come out clean. This recipe is simple and brings a burst of flavor to your table. Check out the Full Recipe for more details. To get the best texture, avoid overmixing the batter. Mixing too much makes the cornbread dense. Just mix until the dry ingredients and wet ingredients come together. A few lumps are okay. Also, keep an eye on your oven's baking time. Ovens can vary, so check your cornbread a few minutes early. It should be golden brown on top. Want to kick up the flavor? Add spices like cumin or garlic powder. These spices can make your cornbread more exciting. You can also try different cheese varieties. Pepper jack brings heat, while mozzarella adds a creamy touch. Mix and match to find your favorite flavor. Serve your cornbread warm, cut into squares or wedges. This makes it easy to share. For a fun touch, garnish with jalapeno slices or a sprinkle of cheese on top. You can also serve with honey butter or sour cream. These additions enhance the taste and look of your dish. For the full recipe, check the link above. {{image_2}} If you want a touch of sweetness, add honey or sugar. This small change makes a big difference. Just mix in an extra 1/4 cup of honey or sugar when you add the wet ingredients. This sweet cornbread pairs well with savory dishes. It also makes a great snack on its own. To kick up the heat, swap jalapenos for other peppers. Try serrano or poblano peppers for a different flavor. You can also add diced onion for extra spice and flavor. Just be sure to adjust the amount based on your heat level preference. This adds a fresh twist to your cornbread. If you're avoiding gluten, use a gluten-free flour blend. Many options work well in this recipe. Just ensure you use a blend meant for baking. This way, your cornbread stays fluffy and tender. Enjoy the same great taste with a gluten-free twist! Store your cheesy jalapeno cornbread in an airtight container. It can last at room temperature for up to 3 days. This keeps it fresh and moist, perfect for snacking or meal pairing. If you want to save some for later, freeze it. Wrap the cornbread tightly in plastic wrap or foil. It can stay good for up to 3 months. Just make sure it’s sealed well to avoid freezer burn. When you’re ready to enjoy it again, you can reheat your cornbread. Use the oven or microwave until it’s warmed through. The oven gives it a nice crisp, while the microwave is quick and easy. Yes, you can use regular milk with a splash of vinegar as a substitute. This mix mimics buttermilk's tangy taste. Just let the milk and vinegar sit for a few minutes before using. It works great in this recipe. To reduce the heat, remove the seeds from the jalapenos or cut back on the amount you use. You can also substitute with milder peppers like green bell peppers. This way, everyone can enjoy the cornbread without the spice. This cornbread pairs well with many dishes. Great options include chili, soups, or barbecue meals. It adds a fun twist to your dinner table. You can also enjoy it with a side of honey butter for a sweet touch. This cornbread recipe combines simple ingredients for a tasty dish. You learned how to prepare the batter, bake it, and store it. With tips on texture and flavor, you can create a dish that fits any meal. Don't forget to explore variations like sweet cornbread or gluten-free options. Enjoy serving it with chili or your favorite barbecue. Cornbread is versatile, and now you have the tools to make it your own. Happy baking!

Cheesy Jalapeno Cornbread

Spice up your meal with this delicious Cheesy Jalapeno Cornbread recipe! Made with simple ingredients and packed with flavor, this cornbread is perfect for any occasion. Enjoy the warm, cheesy goodness combined with a hint of jalapeno heat. Whether you're hosting a gathering or having a cozy night in, this cornbread is sure to impress.
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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

1 cup buttermilk (or milk with a splash of vinegar)

1/2 cup unsalted butter, melted

2 large eggs

1 cup shredded sharp cheddar cheese

1/2 cup diced fresh jalapenos (seeds removed for less heat)

1/4 cup honey (optional for sweetness)

Instructions
 

Preheat your oven to 400°F (200°C). Grease an 8-inch square or round baking dish with butter or non-stick spray.

    In a large mixing bowl, combine the cornmeal, flour, baking powder, salt, and cayenne pepper. Whisk together until thoroughly mixed.

      In another bowl, whisk together the buttermilk, melted butter, and eggs until well combined. If you prefer a sweeter cornbread, add honey at this stage.

        Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.

          Fold in the shredded cheddar cheese and diced jalapenos gently until evenly distributed throughout the batter.

            Pour the batter into the prepared baking dish and smooth the top with a spatula.

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

                Allow to cool for about 5 minutes before slicing.

                  Prep Time: 10 min | Total Time: 35 min | Servings: 9-12 pieces

                    - Presentation Tips: Serve warm and cut into squares or wedges. Garnish with additional jalapeno slices or a sprinkle of cheese on top. A side of honey butter or sour cream can add a nice touch!