For a spicier kick, leave some of the jalapeño seeds in when dicing. If you don't have buttermilk, you can substitute with 1 cup of milk mixed with 1 tablespoon of lemon juice or white vinegar; let it sit for 5 minutes before using. Using a hot skillet is crucial for achieving a crispy crust on the cornbread. Feel free to experiment with different types of cheese, such as pepper jack or Monterey Jack, for a unique flavor. Cornbread is best served warm. Any leftovers can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
Jalapeño Cheddar Cornbread
-
PREP TIME10 mins
-
COOK TIME20 mins
-
TOTAL TIME30 mins
-
SERVING8 People
-
VIEWS18
Elevate your cornbread game with this savory delight! The subtle heat of jalapeños dances with sharp cheddar, creating an irresistible flavor profile that's perfect as a side or a snack. It's a guaranteed crowd-pleaser, offering a delightful twist on a classic.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate34 g
-
Cholesterol46 mg
-
Fiber2 g
-
Protein10 g
-
Saturated Fat6 g
-
Sodium657 mg
-
Sugar8 g
-
Fat17 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View Preheat your oven to 400°F (200°C). Place a 10-inch cast iron skillet inside to heat up (5 minutes).
02 Step
Recipe View In a large mixing bowl, whisk together the cornmeal, sifted flour, sugar, baking powder, salt, and pepper. Drizzle in 1/4 cup of vegetable oil, stirring until the mixture resembles coarse crumbs (2 minutes).
03 Step
Recipe View Incorporate the minced onion, diced jalapeños, and half a cup (1/2 cup) of the shredded Cheddar cheese into the dry ingredients. Ensure everything is evenly distributed (2 minutes).
04 Step
Recipe View Gently fold in the beaten egg and buttermilk until the batter is just combined. Be careful not to overmix, as this can result in a tougher cornbread (3 minutes).
05 Step
Recipe View Carefully remove the hot skillet from the oven. Add 1 tablespoon of vegetable oil and swirl to coat the bottom and sides of the skillet evenly. Pour the cornbread batter into the hot skillet (2 minutes).
06 Step
Recipe View Bake in the preheated oven until the cornbread is golden brown and a toothpick inserted near the center comes out clean. This should take approximately 20 to 25 minutes.
07 Step
Recipe View Once the cornbread is out of the oven, immediately sprinkle the remaining 1/4 cup of shredded Cheddar cheese over the top. Let it sit for a few minutes to allow the cheese to melt slightly before serving (5 minutes).
You need to login to claim your token
🔐 Login to get tokenYOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Dario Koepp
Jun 11, 2025I added a little bit of honey to the batter for a touch of sweetness, and it was delicious! Thanks for the great recipe!
Kallie Hellerrippin
May 6, 2025This cornbread is amazing! The jalapeños add just the right amount of heat, and the cheddar cheese makes it so flavorful. My family devoured it!
Frank Rosenbaum
May 3, 2025Easy to follow and the cornbread was moist and delicious. I used pepper jack cheese instead of cheddar and it was a hit!
Zander Ryan
May 1, 2025I've made this recipe several times, and it always comes out perfect. The hot skillet trick really does make a difference in the crust!
Jared Hermann
Apr 21, 2025The best cornbread recipe I've ever tried! I love the combination of flavors, and it's so easy to make.