Have you ever had one of those days where you’re craving something comforting yet with a bit of a kick? Well, that’s where this jalapeno cheddar cornbread comes in—like a warm hug with a spicy whisper. Imagine the cheesy goodness melting into a golden, slightly crumbly texture, with just enough jalapeno heat to keep things interesting. It’s like that time I tried to make my grandma’s secret chili recipe and accidentally doubled the spice—surprise!
Steps
- Preheat your oven to 375°F (190°C) and lightly coat a 9×9 inch baking pan with nonstick spray.
- In a small bowl, combine the flour, cornmeal, baking powder, baking soda, and salt, mixing them well.
- In a separate large bowl, whisk together melted butter and sugar until well blended. Add the egg and buttermilk, whisking until smooth.
- Gently mix the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
- Fold in the grated cheddar cheese and pickled jalapeños until evenly distributed throughout the batter.
- Pour the batter into the prepared baking pan, spreading it evenly. Bake for 20 to 25 minutes, or until the top is golden and the cornbread is set.
- Allow the cornbread to cool slightly before slicing and serving. Enjoy as a side dish with your favorite soup or chili.
Ingredients
- Nonstick baking spray
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup melted butter
- 1/3 cup sugar
- 1 large egg
- 1 cup buttermilk
- 1 cup grated cheddar cheese
- 1/4 cup pickled jalapeños, chopped
FAQ
- Can I use fresh jalapeños instead of pickled ones?
- Yes, you can use fresh jalapeños instead of pickled ones. However, pickled jalapeños add a tangy flavor and milder heat, which might be preferable if you want less spice.
- How long does it take to make this cornbread?
- The total time to prepare and bake this cornbread is approximately 40 minutes, with 15 minutes for preparation and 25 minutes for baking.
- What size baking pan should I use for this recipe?
- Use a 9×9 inch baking pan for this jalapeño cheddar cornbread to ensure it bakes evenly.
- Can this cornbread be made in advance?
- Yes, this cornbread can be made ahead of time. Let it cool completely before storing it in an airtight container. It can be reheated before serving if desired.
- What dishes pair well with jalapeño cheddar cornbread?
- This cornbread pairs wonderfully with soups, especially chili, making it a perfect side dish for hearty fall meals.
Tips
- Use Pickled Jalapeños for Mild Heat: If you’re not a fan of too much spice, opt for pickled jalapeños instead of fresh ones. They provide a tangy flavor with less heat, which can be perfect for those who prefer milder dishes.
- Quick Prep and Bake Time: This cornbread comes together swiftly, with a total time of just 40 minutes. It’s ideal for last-minute additions to your meal, ensuring you have a delicious side ready in no time.
- Ensure Crispy Edges: To achieve those golden, crispy edges that complement the fluffy interior, make sure to preheat your oven and use a well-greased baking pan.
- Pair with Soups or Chilis: This cornbread is an excellent companion for soups or chilis, especially during the colder months, enhancing the meal with its cheesy, savory flavor.
Equipment
- 9×9 Inch Baking Pan – Essential for baking the cornbread.
- Nonstick Baking Spray – Useful for preparing the pan.
- Whisk – Required for mixing the ingredients.
- Mixing Bowls – Needed for combining wet and dry ingredients separately.
