Get ready to elevate your cornbread game with this mouthwatering recipe for Cornbread with Jalapeno and Cheese! This Southern classic is not just your average cornbread; it's a delightful fusion of sweet and spicy flavors that will have your taste buds dancing. Imagine biting into a warm, fluffy slice, where the rich cheddar cheese meets the fiery kick of jalapenos, creating a perfect harmony of tastes. Whether you're serving it alongside your favorite chili or enjoying it on its own, this cornbread is sure to impress your family and friends. So grab your apron and let’s dive into this irresistible recipe that promises to be the star of your next meal!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Southern
Serves: 8 servings
Ingredients
- 1 cup cornmeal
- 1 cup flour
- 1/4 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 2 eggs
- 1/4 cup melted butter
- 1 cup shredded cheddar cheese
- 1/2 cup diced jalapenos
Instructions
- Preheat the oven to 400°F (204°C). Grease a 9-inch cast iron skillet or square baking pan with butter or cooking spray to prevent sticking.
- In a large mixing bowl, combine the dry ingredients: cornmeal, flour, sugar, baking powder, and salt. Whisk together until well blended and no lumps remain.
- In a separate medium bowl, whisk together the wet ingredients: milk, eggs, and melted butter until fully incorporated and smooth.
- Pour the wet ingredient mixture into the dry ingredients. Stir gently with a wooden spoon or spatula until just combined. Be careful not to overmix, as this can make the cornbread tough.
- Fold in the shredded cheddar cheese and diced jalapenos, distributing them evenly throughout the batter. The jalapenos will add a spicy kick to the cornbread.
- Transfer the batter to the prepared skillet or baking pan, spreading it evenly with a spatula. If using a cast iron skillet, this will help create a crispy golden bottom.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove from the oven and let cool in the pan for 10 minutes. This resting time allows the cornbread to set and makes it easier to slice.
- Slice into wedges or squares and serve warm. Optional: garnish with additional cheese or chopped fresh jalapenos for extra flavor.
Tips
- Choose the Right Jalapenos: For a milder flavor, use fewer jalapenos or remove the seeds before dicing. If you love heat, feel free to add more!
- Don't Overmix the Batter: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a dense texture, so a few lumps are perfectly fine.
- Use a Cast Iron Skillet: If possible, bake your cornbread in a preheated cast iron skillet. This will give you a beautifully crispy crust that contrasts perfectly with the soft interior.
- Let It Rest: Allow the cornbread to cool for about 10 minutes before slicing. This resting period helps it set and makes for cleaner cuts.
- Customize Your Toppings: For added flavor, consider garnishing with extra shredded cheese, fresh jalapenos, or even a drizzle of honey for a sweet and spicy twist!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 10g
Fat: 17g
Saturated Fat: 9g
Cholesterol: 85mg
