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Here are the ingredients you need to make jalapeño cheddar cornbread: - 1 cup cornmeal - 1 cup all-purpose flour - 1 tablespoon sugar - 1 tablespoon baking powder - 1/2 teaspoon salt - 1 cup buttermilk - 1/4 cup vegetable oil - 2 large eggs - 1 cup shredded sharp cheddar cheese - 2-3 jalapeños, finely chopped (remove seeds for less heat) - Optional garnishes: 1/4 cup fresh cilantro This mix of ingredients makes the cornbread rich and flavorful. The cornmeal gives it a lovely texture, while the cheddar adds a sharp taste. The jalapeños bring a nice kick, making each bite exciting. Feel free to adjust the amount of jalapeños to fit your heat preference. If you love fresh herbs, add some cilantro for a pop of color and flavor. - Preheat oven to 400°F (200°C). - Grease or line an 8-inch square baking dish. First, we need to get our oven hot. Set it to 400°F (200°C). While it's warming up, grab an 8-inch square baking dish. You can grease it with butter or oil. If you want easy cleanup, line it with parchment paper. - Combine cornmeal, flour, sugar, baking powder, and salt. In a big bowl, mix the dry stuff. Take one cup of cornmeal and one cup of all-purpose flour. Add a tablespoon of sugar, a tablespoon of baking powder, and half a teaspoon of salt. Stir well to blend everything together. - Whisk buttermilk, vegetable oil, and eggs. Now, let’s make the wet mix. In another bowl, add one cup of buttermilk. Pour in a quarter cup of vegetable oil and crack in two large eggs. Whisk it all together until it’s smooth and well mixed. - Gradually mix wet and dry ingredients, avoiding overmixing. - Fold in cheese and jalapeños. Next, it’s time to combine. Slowly pour the wet mix into the dry mix. Stir gently until just combined. A few lumps are fine! Now, fold in one cup of shredded sharp cheddar cheese and two to three finely chopped jalapeños. Make sure they're mixed well but don't overdo it. - Pour batter into the prepared dish and bake. - Recommended baking time and doneness check. Pour the batter into your prepared dish. Spread it out evenly, then pop it in the oven. Bake for 20-25 minutes. Check doneness by inserting a toothpick into the center. If it comes out clean, your cornbread is ready! To make the best jalapeño cheddar cornbread, avoid overmixing the batter. Overmixing makes the cornbread tough. Stir just until the wet and dry ingredients blend together. A few lumps are okay. This keeps your cornbread light and fluffy. To achieve the ideal texture, use fresh ingredients. Check the date on your baking powder. If it's old, your cornbread may not rise well. Use sharp cheddar cheese for the best flavor. The sharp taste pairs well with the heat from the jalapeños. Serve your jalapeño cheddar cornbread warm from the oven. A pat of butter on top makes it even better. For a fresh touch, sprinkle chopped cilantro on top. This adds color and flavor. Pair your cornbread with chili or soup. It also goes well with barbecued meats. You can even serve it with a simple salad. The flavors complement each other wonderfully. To store leftover cornbread, let it cool completely first. Wrap it in plastic wrap or foil. You can also place it in an airtight container. This keeps it fresh for up to three days. To reheat, place it in a 350°F (175°C) oven for about 10 minutes. This restores the warm, soft texture. You can also microwave it for 15-20 seconds, but it may dry out. Enjoy your cornbread warm for the best taste! {{image_2}} You can easily change the spice level of your cornbread. For a milder taste, remove the seeds and ribs from the jalapeños. This will cut down on the heat. You can also use fewer jalapeños or try sweet peppers instead. If you love spice, add more jalapeños or use a spicier variety, like serrano peppers. You can even toss in a pinch of cayenne for extra kick. Cornbread is great for creativity. You can add other ingredients to make it your own. Try mixing in corn kernels for sweetness and texture. You can also use cooked bacon or sausage for a savory twist. Seasonal ingredients work well too. In fall, add pumpkin puree or diced apples. In summer, try fresh herbs like basil or dill for a bright flavor. Making this cornbread gluten-free is simple. Replace all-purpose flour with a gluten-free blend. Look for a blend that works well in baking. You can also use almond flour or coconut flour. If you choose almond flour, use less since it is denser. Make sure your baking powder is gluten-free too. This way, all can enjoy the cornbread! Jalapeño cheddar cornbread stays fresh for about 3 to 4 days. Keep it in an airtight container at room temperature. If it gets too dry, just warm it up with a little butter. Yes, you can freeze jalapeño cheddar cornbread. Wrap it tightly in plastic wrap and then in foil. It can last in the freezer for up to 3 months. To enjoy, just thaw in the fridge overnight and reheat in the oven. If you don’t have buttermilk, you can use regular milk. Just add 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes to sour before using it in your recipe. Yes, you can make this cornbread dairy-free. Use a plant-based milk like almond or soy milk. Also, substitute the buttermilk with the milk and vinegar mix mentioned above. Make sure to use dairy-free cheese if you want to keep it entirely dairy-free. Absolutely! You can mix in any cheese you love. Pepper jack adds a nice kick, while mozzarella gives a gooey texture. Experiment with your favorite cheeses to make this cornbread uniquely yours! - Prep time: 10 minutes - Cook time: 20-25 minutes - Total time: 35 minutes Making jalapeño cheddar cornbread is quick and easy. You only need about 10 minutes to prep your ingredients and mix them together. Once your batter is ready, you will bake it for 20 to 25 minutes. This means you can enjoy fresh cornbread in just 35 minutes. - Number of servings: 9 squares This recipe makes 9 squares of delicious cornbread. Each square is perfect for sharing or enjoying on your own. Whether you serve it at dinner or as a snack, everyone will love it! In this post, I shared a simple recipe for jalapeño cheddar cornbread. You learned the right ingredients and how to mix them well. I gave tips for storage and serving to make your cornbread shine. You can adjust spice levels and explore variations too. Now, it’s time to bake this tasty treat and enjoy it with family and friends. Happy cooking!

Jalapeño Cheddar Cornbread

Savor the deliciousness of Jalapeño Cheddar Cornbread with this easy recipe! This savory cornbread combines sweet and spicy flavors, perfect for any gathering or cozy night in. With only a few simple ingredients, you'll create a golden, cheesy treat in just 35 minutes. Click through to explore the full recipe and discover tips for the perfect presentation that will impress everyone at your table!
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Ingredients
  

1 cup cornmeal

1 cup all-purpose flour

1 tablespoon sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 cup buttermilk

1/4 cup vegetable oil

2 large eggs

1 cup shredded sharp cheddar cheese

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

1/4 cup fresh cilantro, chopped (optional for garnish)

Instructions
 

Preheat your oven to 400°F (200°C). Grease an 8-inch square baking dish or line it with parchment paper for easy removal.

    In a large mixing bowl, combine cornmeal, flour, sugar, baking powder, and salt. Mix well to incorporate all dry ingredients.

      In another bowl, whisk together the buttermilk, vegetable oil, and eggs until smooth.

        Gradually pour the wet mixture into the dry ingredients, stirring just until combined. Do not overmix; a few lumps are acceptable.

          Gently fold in the shredded cheddar cheese and chopped jalapeños into the batter until evenly distributed.

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

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

                Allow the cornbread to cool for about 10 minutes in the baking dish, then slice it into squares.

                  Prep Time: 10 min | Total Time: 35 min | Servings: 9 squares

                    - Presentation Tips: Serve warm with a pat of butter on top and a sprinkle of fresh cilantro for added flavor and a pop of color.