Jalapeno Cheddar Cornbread

Hey there! I’m so excited to share my unique take on a classic comfort food: Jalapeño Cheddar Cornbread. This recipe is quick, easy, and adds a spicy kick to your regular cornbread. Trust me, you’ll love it!

Quick Facts

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Servings: 9 squares

Why You’ll Love This Cornbread

Let’s be real, cornbread is delicious, but sometimes it needs a little something extra. That’s where the jalapeños and cheddar come in! This recipe is:

• Rich and Moist: Sour cream and eggs in the batter make it incredibly moist2.
• Cheesy: Loads of cheddar cheese for that perfect cheesy flavor12.
• Spicy: Diced jalapeños add just the right amount of heat12.
• Quick & Easy: Ready in under an hour1.

Ingredients You’ll Need

• 1 cup all-purpose flour135
• 1 cup cornmeal1235
• 2 tablespoons sugar2
• 1 tablespoon baking powder2
• ¾ teaspoon salt2
• 4 ounces cheddar cheese, shredded (save some for topping)2
• 2 jalapeños, one seeded and diced, one sliced into rounds2
• ½ cup sour cream2
• ½ cup milk28
• 2 large eggs124
• ¼ cup cooking oil24
• 1 teaspoon butter, for greasing the baking dish2

Equipment

• 8×8 inch baking dish2
• Large bowl1
• Small bowl3
• Whisk1
• Knife1
• Cutting board1

Let’s Get Baking!

1. Get Ready: Preheat your oven to 400°F (200°C). Grease an 8×8 inch baking dish with 1 teaspoon of butter2.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt12.
3. Add Jalapeños and Cheese: Remove the seeds from one jalapeño and finely dice it. Slice the other into rounds. Add the diced jalapeño and most of the shredded cheddar to the bowl with the dry ingredients. Save some cheese and jalapeño slices for topping2.
4. Combine Wet Ingredients: In a separate bowl, whisk together the sour cream, milk, eggs, and oil2.
5. Combine Everything: Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined. Don’t over-mix; a few lumps are okay2.
6. Bake: Pour the batter into the prepared baking dish and spread it out evenly. Top with the sliced jalapeños and remaining shredded cheddar12.
7. Bake: Bake for about 35 minutes, or until the center has puffed up and the edges are golden brown2.
8. Cool and Serve: Let it cool slightly before slicing into squares and serving warm3.

Serving Suggestions

This Jalapeño Cheddar Cornbread is fantastic with:

• Chili: A classic pairing! The cornbread soaks up all the delicious chili flavors2.
• Soup: Adds a hearty side to your favorite soup2.
• BBQ: Perfect with ribs, pulled pork, or brisket1.
• As a Snack: Honestly, it’s great on its own with a little butter!

Tips for Customization

• Not a Fan of Spice? Use mild diced green chilies instead of jalapeños2.
• Add Sweetness: Stir in a tablespoon of honey or maple syrup to the batter1.
• More Veggies: Add corn kernels or diced onions for extra flavor and texture4.
• Cheese Variety: Experiment with different cheeses like pepper jack or Monterey Jack1.

FAQs

How spicy is this cornbread?
It has a good kick! But you can control the spice level by removing the seeds from the jalapeños or using a milder pepper2.

Can I use a different baking dish?
Yes! An 8×8 inch square dish works best, but you can also use a 10-inch cast iron skillet25.

Can I make this ahead of time?
Absolutely. Store it in an airtight container at room temperature for up to 2 days, or in the fridge for up to a week. Reheat before serving.Enjoy your delicious, spicy, cheesy cornbread!