Cheesy Jalapeño Cornbread

$- 1 cup cornmeal - 1 cup all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/4 teaspoon cayenne pepper - 1 cup milk - 1/4 cup vegetable oil - 2 large eggs - 1 cup shredded cheddar cheese - 1/2 cup pickled jalapeños, chopped - 1/4 cup fresh corn kernels (optional) When you gather your ingredients, freshness matters. Start with cornmeal and all-purpose flour for the base. These two create a nice texture. Baking powder helps the bread rise, while salt adds flavor. The cayenne pepper gives a light kick that pairs well with jalapeños. Next, you need milk and vegetable oil. They keep the cornbread moist. The eggs help bind everything together for a fluffy result. Now, the star ingredients: shredded cheddar cheese and pickled jalapeños. The cheese adds creaminess and flavor, while jalapeños bring heat. Feel free to adjust the amount of jalapeños to suit your taste. Lastly, if you want a touch of sweetness, add fresh corn kernels. This is optional but delicious. Each ingredient plays a key role in making the cornbread cheesy and spicy. First, set your oven to 400°F (200°C). This heat makes the cornbread rise nicely. While it warms, grease an 8-inch square baking dish or line it with parchment paper. This will help your cornbread come out easily. In a large bowl, add 1 cup of cornmeal, 1 cup of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of salt, and 1/4 teaspoon of cayenne pepper. Whisk these dry ingredients together well. This mix gives the cornbread a nice base. In another bowl, pour in 1 cup of milk, 1/4 cup of vegetable oil, and 2 large eggs. Mix these until they are smooth. This liquid blend adds moisture and richness to the cornbread. Now, pour the wet ingredients into the dry ingredients. Stir them together gently until just combined. Be careful not to over-mix. This will keep your cornbread tender. Next, fold in 1 cup of shredded cheddar cheese, 1/2 cup of chopped pickled jalapeños, and 1/4 cup of fresh corn kernels if you want some sweetness. Then, pour the batter into your prepared baking dish. Spread it evenly. Bake for 20-25 minutes. The cornbread is done when it turns golden brown and a toothpick comes out clean. Let it cool for 10 minutes before slicing. Enjoy your cheesy jalapeño cornbread! To boost flavor in cheesy jalapeño cornbread, try these easy tips: - Use fresh jalapeños for a bright taste. - Add spices like garlic powder or onion powder. - Mix in herbs such as cilantro or chives for a fresh kick. - A squeeze of lime juice can add a zesty twist. - Experiment with different cheeses like pepper jack for heat. Texture matters for great cornbread. Here are ways to get it just right: - Don’t over-mix the batter; mix until just combined. - Use buttermilk instead of regular milk for a fluffier texture. - Adding corn kernels gives a sweet crunch. - Let the batter rest for 10 minutes before baking. - Bake until golden brown for a crisp top and soft inside. Serve your cornbread warm for the best taste. Here are some fun ideas: - Top with extra cheese and let it melt. - Pair with chili or soup for a hearty meal. - Slice and serve with butter or honey for sweetness. - Garnish with fresh herbs for a pop of color. - Cut into squares and enjoy as a snack or side. {{image_2}} You can easily make a vegan version of this cornbread. Just swap the eggs and milk for plant-based options. Use flax eggs or chia seeds mixed with water for binding. Choose almond milk or oat milk for the liquid. Replace regular cheese with vegan cheese. This keeps the cheesy flavor while being dairy-free. The texture remains moist and fluffy. You can still enjoy that spicy kick from the jalapeños in this vegan treat. Want to amp up the heat? Try adding diced fresh jalapeños or spicy cheese. You can also mix in some crumbled spicy sausage for a meaty twist. If you love bold flavors, consider adding diced green chilies or a splash of hot sauce. For a smoky touch, add smoked paprika or chipotle powder. These add-ins take your cornbread to a new level of deliciousness. If you prefer a sweeter cornbread, add extra corn. You can mix in a cup of fresh or frozen corn kernels. This gives a nice sweetness that pairs well with the jalapeños. To enhance the sweet flavor, add a tablespoon of honey or maple syrup. This twist creates a delightful balance between sweet and spicy. Your guests will love this unique version for sure! To keep your cheesy jalapeño cornbread fresh, store leftovers in an airtight container. Place the cornbread on a plate and cover it tightly with plastic wrap or foil. This method keeps the bread moist. You can store it at room temperature for up to two days. If you want to keep it longer, refrigerate it for up to a week. When it's time to eat the leftover cornbread, you can reheat it easily. Preheat your oven to 350°F (175°C). Place the cornbread on a baking sheet. Cover it with foil to prevent it from drying out. Heat for about 10-15 minutes or until warm. You can also use a microwave. Just place a slice on a microwave-safe plate and heat for 15-20 seconds. If you want to save cornbread for later, freezing is a great option. Let the cornbread cool completely first. Wrap individual pieces tightly in plastic wrap. Then place them in a freezer bag. Squeeze out as much air as possible. You can freeze cornbread for up to three months. To enjoy, thaw it overnight in the fridge and reheat as mentioned above. Yes, you can make this cornbread without jalapeños. Simply leave them out. Your cornbread will still taste great and be cheesy. If you want to add some flavor, try using herbs like chives or rosemary. These will give your cornbread a nice twist. To adjust the spice level, you can change the amount of jalapeños. If you like it mild, use less or none. For more heat, add extra jalapeños or include some fresh diced chili peppers. You can also add more cayenne pepper. Just remember to taste as you go, so it matches your liking. Cheesy jalapeño cornbread pairs well with many dishes. Here are some ideas: - Chili - BBQ ribs - Grilled chicken - Soup - Salads You can also enjoy it on its own with butter or honey. Each bite is a treat! This blog covered key ingredients for cheesy jalapeño cornbread and how to make it. You learned about mixing dry and wet ingredients, baking it, and tips for flavor. We also explored fun variations and storage tips for leftovers. Cornbread is easy to make and fun to tweak. Enjoying it fresh or reheated can add joy to any meal. Try different add-ins to make each batch special. Your journey to cornbread perfection starts today!$

Cheesy Jalapeño Cornbread

Elevate your baking game with this delicious Cheesy Jalapeño Cornbread recipe! Perfectly flaky and bursting with flavor, this cornbread combines cheddar cheese and spicy jalapeños for a mouthwatering treat. Ideal as a side for any meal or a tasty snack. Ready in just 40 minutes, it’s time to inspire your taste buds! Click to explore this easy recipe and add a delightful twist to your table. #Cornbread #CheesyJalapeno #BakingRecipes #FoodieFun

Print Recipe Pin Recipe

Ingredients

1 cup cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

1 cup milk

1/4 cup vegetable oil

2 large eggs

1 cup shredded cheddar cheese

1/2 cup pickled jalapeños, chopped (adjust to taste)

1/4 cup fresh corn kernels (optional for added sweetness)

Instructions

Preheat your oven to 400°F (200°C) and grease an 8-inch square baking dish or line it with parchment paper.

In a large mixing bowl, whisk together the cornmeal, flour, baking powder, salt, and cayenne pepper until well combined.

In another bowl, mix together the milk, vegetable oil, and eggs until the mixture is smooth.

Pour the wet ingredients into the dry ingredients and stir just until incorporated. Avoid over-mixing.

Fold in the shredded cheddar cheese, chopped jalapeños, and fresh corn kernels, if using.

Pour the batter into the prepared baking dish, spreading it evenly with a spatula.

Bake in the preheated oven for 20-25 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.

Remove from the oven and allow the cornbread to cool in the pans for about 10 minutes before slicing.

Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 9 square pieces

- Presentation Tips: Cut into squares and serve warm, optionally topping with additional shredded cheese and a sprinkle of fresh cilantro or chopped green onions for added color and flavor.