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Jalapeno Cheddar Cornbread Recipe

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4 from 56 reviews

This Jalapeno Cheddar Cornbread is a deliciously moist and flavorful twist on classic cornbread, combining the spicy kick of pickled jalapenos with sharp cheddar cheese. Perfect as a side dish for soups, stews, or barbecue, it features a tender crumb achieved by careful mixing and resting the batter before baking to soften the cornmeal. Finished with a golden cheesy crust and served warm with honey butter, this easy-to-make baked bread balances heat, sweetness, and savory cheese.

  • Total Time: 40 minutes
  • Yield: 12 servings

Ingredients

Dry Ingredients

  • 3/4 cup Yellow Cornmeal (fine or medium ground)
  • 1 cup Flour
  • 1/2 cup Sugar
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Salt

Wet Ingredients

  • 4 Tablespoons Butter (melted)
  • 1/4 cup Oil (canola, vegetable, olive, or avocado)
  • 1 cup Milk (whole, 2%, or buttermilk)
  • 1 large Egg
  • 1 large Egg Yolk
  • 2 Tablespoons Honey

Additional Ingredients

  • 1/4 to 1/2 cup Pickled Jarred Jalapenos (finely chopped)
  • 1 1/4 cup Grated Cheddar Cheese (divided: 1 cup in batter, 1/4 cup for topping)

Optional

  • Butter or Honey or Homemade Honey Butter (for serving or brushing on top)

Instructions

  1. Prepare the Pan: Preheat the oven to 350 degrees Fahrenheit. Line an 8×8-inch or 9×9-inch square baking dish or a 9-inch round cake pan with parchment paper, grease, or spray with non-stick cooking spray. For this recipe, an 8×8-inch baking pan is used and lightly sprayed with cooking spray even when using parchment.
  2. Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until evenly combined.
  3. Add Wet Ingredients: Pour in the melted butter, oil, milk, honey, egg, and egg yolk, mixing gently until the batter is smooth and just combined. Avoid overmixing to ensure a tender crumb.
  4. Rest the Batter: Let the batter sit for 5 to 10 minutes, allowing the cornmeal to absorb the liquids and soften for better texture.
  5. Incorporate Jalapenos and Cheese: Pat the pickled jalapenos dry using a paper towel to remove excess moisture, then gently fold them into the batter along with 1 cup of the grated cheddar cheese, reserving 1/4 cup cheese for topping. For increased spice, whole jalapeno slices can be placed on top before baking.
  6. Transfer and Top: Pour the batter into the prepared pan, spreading it evenly. Sprinkle the remaining 1/4 cup grated cheddar cheese over the top.
  7. Bake: Place in the preheated oven and bake for 30 to 36 minutes. Test doneness by inserting a toothpick into the center; it should come out clean. Avoid overbaking to keep the cornbread moist.
  8. Cool and Serve: Allow the cornbread to cool in the pan for about 10 minutes before slicing. Serve warm with butter, honey, or homemade honey butter. Optionally, melt 2-3 tablespoons of butter and brush it on top immediately after removing the cornbread from the oven to add moisture and buttery flavor.

Notes

  • Patting the jalapenos dry prevents excess moisture from thinning the batter and ensures a better texture.
  • Resting the batter before baking allows the cornmeal to absorb liquids fully, producing a tender crumb.
  • Use whole pickled jalapenos on top for an extra spicy presentation.
  • Do not overmix the batter to avoid tough cornbread.
  • Monitoring baking time closely prevents dryness; start checking around 30 minutes.
  • Serving with honey butter enhances the sweet and spicy contrast.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American Southern

Find it online: https://ellarecipe.com/jalapeno-cheddar-cornbread-recipe-2/