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This spicy cheesy Cheddar Jalapeño Cornbread makes the ultimate side to any chili bowl or hearty winter stew. The crumb is moist and tender with little pockets of sharp cheddar and spicy jalapeño in every bite. Once I started baking this from scratch instead of using a mix there was truly no going back. The crowd goes wild every time I bring a pan to a potluck or family meal.
The first time I baked this version all from scratch was a snowy day in winter and the house filled instantly with that cozy warm smell. Now I never make chili without it and it is always the first dish to disappear at any gathering.
Ingredients
- All-purpose flour: gives the bread structure and a soft crumb Look for unbleached for the best texture
- Yellow cornmeal: essential for classic cornbread flavor Use a medium grind for balanced texture
- Sugar: adds a touch of sweetness that rounds out the sharp cheese Try organic if possible for deeper flavor
- Baking powder: helps the bread rise for a fluffy result Choose a fresh tin for reliable lift
- Kosher salt: enhances all the flavors Use flaky sea salt on top for extra flair
- Buttermilk: creates a tangy tender crumb If you do not have any you can make your own by adding a splash of lemon juice to milk
- Eggs: bind everything together and give the bread a rich finish Farm fresh eggs will lead to the best taste and color
- Unsalted butter: brings a rich buttery flavor plus keeps the crumb soft Melt it gently and use extra for greasing your pan
- Extra sharp cheddar: brings maximum cheesy punch Grate your own for the meltiest texture
- Chopped scallions: add a savory bite and keep every bite fresh Bright green ones are best
- Fresh jalapeño peppers: give spiciness and interest Remove seeds for mild heat or leave some in for extra zing
Step-by-Step Instructions
- Sift the Dry Ingredients:
- Sift flour cornmeal sugar baking powder and salt together into a large mixing bowl Sifting helps ensure no lumps and even distribution
- Mix the Wet Ingredients:
- In a separate bowl whisk together the buttermilk eggs and melted butter until fully combined The mixture should look creamy and pale yellow
- Bring Wet and Dry Together:
- Make a well in the center of the dry ingredients Slowly pour the wet mixture into the well Gently stir with a spatula just until there are no dry streaks It is crucial not to overmix or your bread will be tough
- Add the Cheese Jalapeños and Scallions:
- Fold in most of the grated cheddar most of the chopped scallions and all the minced jalapeños Stir just until everything looks evenly distributed The batter will be thick Let it rest at room temperature for around 20 minutes for the best texture
- Prepare the Baking Pan:
- Preheat your oven to 350 degrees and grease a 9 by 13 inch baking dish with butter so nothing sticks Spread the rested batter smoothly into the pan Sprinkle the top with the remaining cheddar and scallions for that golden cheesy crust
- Bake to Golden Perfection:
- Bake on the center rack for 30 to 35 minutes Test for doneness by inserting a toothpick in the middle It should come out clean or with just a few moist crumbs Cool for at least 10 minutes before cutting so the bread holds together
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One of my favorite things is the moment when you cut into the bread and catch all those cheesy ribbons stretching from the hot pan. My whole family gathers around the counter to snag the corners first as they have the perfect mix of chewy edge and soft middle.
Storage Tips
Store cooled cornbread in an airtight container in the refrigerator It will stay moist for up to four days Reheat it in the oven or toaster oven so the edges get a little crispy again For freezing wrap individual squares tightly and place in a freezer bag They keep well for about two months and make great last minute sides
Ingredient Substitutions
If you need a buttermilk substitute stir one tablespoon of lemon juice or vinegar into each cup of milk Let it sit for a few minutes before adding to your batter For cheddar you can use Pepper Jack for extra heat or smooth Monterey Jack for a milder cheesy flavor If you prefer even less spice swap fresh jalapeño for canned mild green chiles
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Serving Suggestions
Pair thick squares of this cornbread with your favorite chili a bowl of black bean soup or even a big country breakfast alongside scrambled eggs It is also delicious fresh out of the oven slathered in a little honey or brushed with melted butter on top For parties serve as muffins topped with extra jalapeño slices for color
Cultural and Historical Context
Cornbread is a staple of Southern and Southwestern kitchens in the US and originally developed from Indigenous corn dishes By adding cheddar and jalapeño the bread takes on a Tex-Mex flavor profile that is now essential at modern barbecue and chili gatherings I love how recipes like this connect tradition with little twists that suit my family’s taste
Common Recipe Questions
- → How do I keep cornbread moist?
Use buttermilk and melted butter to help retain moisture, and avoid over-mixing or over-baking.
- → Can I make this in a skillet?
Absolutely! Preheat a cast iron skillet in the oven, pour in the batter, and bake until golden and set.
- → How spicy will the jalapeños make it?
The spice is mild, but you can adjust it by using more or less jalapeños, or removing the seeds for less heat.
- → What are the best serving suggestions?
Serve warm with chili, soups, stews, or hearty meals that need a tender and flavorful side.
- → How should leftovers be stored and reheated?
Store in an airtight container in the fridge for 3-4 days; reheat in the oven or toaster for best texture.
- → Can add-ins be used?
Yes! Try crumbled bacon, sun-dried tomatoes, or extra peppers for even more flavor variety.