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Jalapeño Cheddar Cornbread Recipe

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4.4 from 74 reviews

This Jalapeño Cheddar Cornbread is a deliciously moist and flavorful twist on classic cornbread, featuring spicy jalapeños and sharp cheddar cheese. Perfect as a side dish for chili, barbecue, or any hearty meal, it balances creamy tang from Greek yogurt with a touch of heat. Baked to golden perfection, this cornbread has a tender crumb and a melty cheese topping that adds an irresistible finishing touch.

  • Total Time: 40-50 minutes
  • Yield: 12 servings

Ingredients

Dairy & Wet Ingredients

  • 1/2 cup plain Greek yogurt
  • 1/2 cup milk
  • 1 TBSP vinegar
  • 1/2 cup unsalted butter
  • 2 large eggs
  • 1/2 cup grated cheddar cheese (plus extra for topping)

Dry Ingredients

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp garlic powder
  • 1/2 cup granulated sugar

Vegetables & Aromatics

  • 1/4 cup chopped fresh jalapeños (approx. 2 medium jalapeños)
  • 2 TBSP chopped green onion

Instructions

  1. Preheat oven: Set your oven to 375 degrees Fahrenheit to ensure it’s properly heated by the time your batter is ready.
  2. Prepare baking pan: Rub an 8×8 inch square baking pan with butter or coconut oil to prevent sticking and add flavor.
  3. Mix wet base: In a bowl, combine the plain Greek yogurt, milk, and vinegar. Stir them together and set aside to allow the mixture to slightly curdle which helps tenderize the batter.
  4. Mix dry ingredients: In a separate bowl, whisk together the yellow cornmeal, all-purpose flour, baking soda, garlic powder, and salt until evenly combined.
  5. Melt butter: Heat unsalted butter in a large pan or skillet over medium-high heat until fully melted. Remove from heat immediately once melted.
  6. Add sugar to butter: Stir granulated sugar into the melted butter and whisk the mixture until the sugar is fully incorporated, creating a smooth base.
  7. Incorporate eggs: Quickly add the eggs into the butter-sugar mixture and beat them thoroughly until the texture becomes uniform and slightly frothy.
  8. Add milk mixture: Stir the prepared yogurt, milk, and vinegar mixture into the egg mixture ensuring everything is well combined.
  9. Add jalapeños, green onion, and cheese: Fold in chopped jalapeños, green onions, and the grated cheddar cheese to evenly disperse the spicy, savory elements throughout the batter.
  10. Add dry ingredients: Gently beat in the dry cornmeal and flour mixture until you see very few lumps remaining, making sure not to overmix to preserve a tender crumb.
  11. Bake: Pour the batter into your prepared baking pan and place it in the oven. Bake for 30-40 minutes. Around 25 minutes into baking, optionally sprinkle extra cheddar cheese on top for a melty cheese crust. Insert a toothpick in the center near the end of baking time; if it comes out clean, the cornbread is done.
  12. Cool and serve: Remove the cornbread from the oven and transfer to a wire rack to cool. Let it cool enough to slice cleanly, then serve warm and enjoy!

Notes

  • Adjust the amount of jalapeños to control the spice level according to your preference.
  • Using Greek yogurt adds moisture and a slight tang but can be substituted with regular yogurt or sour cream if needed.
  • Ensure not to overmix the batter to keep the cornbread light and fluffy.
  • Extra cheddar sprinkled on top before finishing baking adds a delicious gooey texture and enhanced cheesiness.
  • This cornbread pairs wonderfully with chili, soups, or smoked meats.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 30-40 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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