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What kind of recipe is it?
Jalapeño-Cheddar Cornbread is a savory twist on the classic cornbread, perfect for those who enjoy a kick of spice. Infused with the bold flavors of jalapeños and sharp cheddar cheese, this dish combines a tender, moist crumb with a delightful crunch.
Ideal for pairing with hearty soups, stews, or barbecues, it’s a favorite at gatherings and potlucks. This recipe is perfect for spice lovers and adventurous home cooks looking to elevate their cornbread game while impressing family and friends at mealtime.
Ingredients
| Ingredient | Quantity |
|---|---|
| Cornmeal | 1 cup |
| All-purpose flour | 1 cup |
| Baking powder | 1 tablespoon |
| Baking soda | 1/2 teaspoon |
| Salt | 1 teaspoon |
| Sugar | 2 tablespoons |
| Eggs | 2 large |
| Milk | 1 cup |
| Unsalted butter | 1/4 cup (melted) |
| Jalapeños (fresh) | 2 medium, finely chopped |
| Cheddar cheese (sharp) | 1 cup, grated |
Feel free to adjust any quantities to match your personal taste preferences!
Cooking Steps
- Preheat the oven to 200 °C (400 °F) and position the oven rack in the center. Prepare a 23 cm x 23 cm (9 in x 9 in) square baking pan by greasing it with unsalted butter or lining it with parchment paper for easy removal.
- In a large mixing bowl, combine 240 ml (1 cup) cornmeal, 120 g (1 cup) all-purpose flour, 15 g (1 tablespoon) baking powder, 2.5 g (1/2 teaspoon) baking soda, 5 g (1 teaspoon) salt, and 25 g (2 tablespoons) sugar. Whisk together until well blended and set aside.
- In a separate bowl, whisk 2 large eggs and then stir in 240 ml (1 cup) milk and 60 g (1/4 cup) melted unsalted butter until thoroughly combined.
- Pour the wet ingredients into the dry mixture and fold gently using a spatula until just combined. Avoid over-mixing to guarantee a light texture.
- Gently fold in 2 finely chopped medium jalapeños and 120 g (1 cup) grated sharp cheddar cheese until evenly distributed.
- Transfer the batter into the prepared baking pan, smoothing the top with a spatula. Confirm the batter is spread evenly to promote uniform baking.
- Bake in the preheated oven for 20-25 minutes. Look for a golden-brown color on top, and insert a toothpick into the center; it should come out clean or with a few moist crumbs attached.
- Once baked, remove the cornbread from the oven and let it cool in the pan for about 10 minutes.
Then, carefully turn it out onto a wire rack to cool completely for at least 20 minutes before slicing and serving.
Variations
- Sweet Honey Cornbread: Add 60 ml (1/4 cup) of honey to the wet ingredients for a touch of sweetness and a golden color.
- Vegan Jalapeño-Cheddar Cornbread: Replace eggs with 60 g (1/4 cup) of unsweetened applesauce and use almond or oat milk instead of regular milk; substitute dairy cheese with a vegan cheddar alternative.
- Gluten-Free Cornbread: Swap all-purpose flour with 120 g (1 cup) of gluten-free all-purpose baking flour to guarantee a gluten-free version without sacrificing taste.
- Cheesy Bacon Cornbread: Incorporate 120 g (1 cup) of cooked and crumbled bacon in place of half the cheddar cheese for a smoky flavor and added protein boost.
Tips on plating and presentation
When you want to impress your guests with Jalapeño-Cheddar Cornbread, thoughtful plating can elevate the dish’s appeal greatly.
I love using rustic cast-iron skillets for serving; they add charm. You can sprinkle fresh herbs on top for a pop of color and a hint of freshness.
Don’t forget to serve with a side of honey or butter for that extra touch!
What other dishes can I pair it with?
Ever wondered what to serve alongside your Jalapeño-Cheddar Cornbread? I love pairing it with spicy chili for that perfect kick.
Grilled chicken or smoky barbecue ribs also complement the cornbread’s flavors beautifully.
You could even serve it alongside a zesty black bean salad for a revitalizing contrast.
Trust me, these pairings will elevate your meal to the next level!
What drinks can I pair it with?
After enjoying a hearty serving of Jalapeño-Cheddar Cornbread with dishes like spicy chili or smoky barbecue ribs, it’s time to think about drinks that can enhance your meal.
I love pairing it with a crisp, cold lager or an invigorating iced tea. For something a bit bolder, a fruity red wine complements the flavors beautifully.
Choose what suits your palate, and enjoy!
Frequently Asked Questions
Can I Use Frozen Corn Instead of Fresh Corn?
Absolutely, you can use frozen corn instead of fresh corn! I often reach for frozen corn because it’s convenient, and it still delivers great flavor. Just thaw it before adding it to your dish. Enjoy!
How Do I Store Leftover Cornbread?
I usually wrap leftover cornbread in plastic wrap or aluminum foil and place it in an airtight container. It keeps well in the fridge for about a week or freezes nicely for longer storage.
Can I Make This Cornbread Ahead of Time?
Yes, I can make cornbread ahead of time! I usually prepare it a day or two in advance. Just store it properly to keep it fresh and warm it up before serving. Enjoy!
Is This Recipe Suitable for Gluten-Free Diets?
Yes, it’s suitable for gluten-free diets! I’ve switched to gluten-free flour before, and it worked perfectly. Just be sure to check your other ingredients for gluten, and you’ll be all set. Enjoy!
How Spicy Is the Jalapeño in the Cornbread?
The jalapeño adds a nice kick, but it’s not overwhelmingly spicy. If you’re sensitive to heat, I’d recommend using less or removing the seeds. You’ll still get great flavor without too much heat!