Spicy Cheddar Jalapeno Cornbread presents a delightful twist to the traditional cornbread, featuring sharp cheddar cheese, corn kernels, onions, and zesty jalapeno peppers.
Cornbread variations span the spectrum from sweet to savory, and this recipe firmly plants itself in the savory category. There’s no added sugar here; instead, each mouthful delivers a punch of spice from the jalapenos, along with the rich flavors of corn, onions, and cheese.
Ingredients for Spicy Cheddar Jalapeno Cornbread
Crafting your own cornbread is simpler than you might think, so why settle for store-bought mixes? Here’s what you’ll need:
- Cornmeal (yellow, for robust flavor)
- Buttermilk (or homemade buttermilk)
- Corn kernels (for texture)
- Jalapeno peppers (diced, adjust quantity based on desired spice level)
- Sharp cheddar cheese (shredded)
- Eggs
- Vegetable oil
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Garlic powder
How to Prepare Spicy Cheddar Jalapeno Cornbread
To begin, gather your tools, including an 8-inch cast-iron skillet or an oven-safe dish. Preheat your oven to 175°C (350°F), ensuring the skillet warms alongside it.
In a medium-sized bowl, combine the whisked eggs, oil, buttermilk, and cornmeal. Allow the mixture to sit while you prepare the remaining ingredients. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and garlic powder.
Next, merge the wet and dry mixtures, folding in the cheese, corn, onion, and jalapeno peppers until thoroughly combined.
Retrieve the preheated skillet from the oven and carefully pour in the batter.
Bake the spicy cheddar jalapeno cornbread for 45-50 minutes until it achieves a golden hue and a toothpick inserted into the center comes out clean or with just a few dry crumbs.
Let the cornbread cool for approximately 20 minutes before slicing and serving.
Enjoy your homemade Spicy Cheddar Jalapeno Cornbread either fresh or store it in an airtight container for 1-2 days at room temperature, or up to five days in the refrigerator.
Ingredients:
- 2 large eggs, whisked
- 60 ml (¼ cup) vegetable oil
- 240 ml (1 cup) buttermilk
- 120 g (1 cup) cornmeal
- 65 g (½ cup) all-purpose flour
- 10 g (2 teaspoons) baking powder
- 2.5 g (½ teaspoon) baking soda
- 5 g (1 teaspoon) salt
- 2.5 g (½ teaspoon) garlic powder
- 170 g (1½ cups) sharp cheddar cheese, shredded
- 160 g (1 cup) corn kernels
- ½ white onion, diced
- 2 medium jalapeno peppers, seeded and diced (approximately 120 g or ½ cup)
Instructions:
- Place a greased 20 cm (8-inch) cast-iron skillet into a cold oven. Preheat the oven to 175°C (350°F), allowing the skillet to heat up with the oven.
- In a medium bowl, combine eggs, oil, buttermilk, and cornmeal. Set aside.
- In a separate bowl combine flour, baking powder, baking soda, salt, and garlic powder. Whisk together until combined.
- Pour the egg mixture into the flour mixture and mix until well combined.
- Fold in cheese, corn, onion, and jalapenos.
- Carefully remove the skillet from the oven. Pour the batter into the hot skillet.
- Bake 45-50 minutes, or until golden brown. (An inserted toothpick should come out clean or with a few dry crumbs.)
- Let the cornbread cool for about 20 minutes before cutting and serving.
