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- 1 cup cornmeal - 1 cup all-purpose flour - 1 tablespoon granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon fine salt - 1 cup buttermilk (at room temperature) - 1/4 cup vegetable oil - 2 large eggs (lightly beaten) - 1 cup shredded sharp cheddar cheese (preferably aged) - 2-3 jalapeños (finely chopped and seeds removed) - 1/4 cup fresh cilantro (optional for garnish) To make my Jalapeño Cheddar Cornbread, I gather a few simple yet essential items. First, I need cornmeal and all-purpose flour, which form the base. The sugar adds a small hint of sweetness, while baking powder helps the bread rise. A pinch of fine salt balances the flavors. For the wet mix, I use buttermilk. It adds moisture and a slight tang. Vegetable oil keeps the cornbread tender. I always add two beaten eggs for richness. Then comes the fun part: the flavor. I add sharp cheddar cheese for creaminess and bold taste. The jalapeños give it a spicy kick. I usually chop them finely and remove the seeds to control the heat. If I want a fresh touch, I toss in chopped cilantro as a garnish. Gathering these ingredients makes me excited to bake. Each item plays a key role in creating a delicious and flavorful cornbread. - Preheat the oven to 400°F (200°C). - Grease or line an 8-inch square baking dish. - In a large bowl, combine: - 1 cup cornmeal - 1 cup all-purpose flour - 1 tablespoon granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon fine salt - Use a whisk to blend these well. - In another bowl, whisk: - 1 cup buttermilk (room temperature) - 1/4 cup vegetable oil - 2 large eggs (lightly beaten) - Mix until smooth and combined. - Gradually add the wet mixture to the dry ingredients. - Stir gently until just combined. It's okay if small lumps remain. - Fold in: - 1 cup shredded sharp cheddar cheese - 2-3 finely chopped jalapeños - Ensure they're evenly distributed in the batter. - Pour the batter into the prepared baking dish. - Spread it out evenly with a spatula. - Bake for 20-25 minutes. - Check for doneness with a toothpick. It should come out clean. - Let it cool in the dish for about 10 minutes before cutting. To get the best texture in your cornbread, mix carefully. Overmixing leads to a dense result. You want it light and fluffy. When adding wet to dry, stir gently. A few lumps are okay; they will bake out. If you want to control the heat, choose jalapeños wisely. Removing the seeds and ribs makes them milder. You can also use less jalapeño if you want less spice. For a milder flavor, try bell peppers instead. They add crunch without the heat. Serve your cornbread warm for the best taste. A pat of butter on top makes it rich. You can also sprinkle fresh cilantro for color and flavor. This cornbread pairs well with chili or soup. It’s a great side for barbecues too! {{image_4}} To add a sweet touch to your cornbread, try using honey instead of sugar. The honey gives a lovely flavor and moistness. You can swap out the 1 tablespoon of sugar with 2 tablespoons of honey. Mix it in with the wet ingredients to blend well. This twist makes the cornbread taste like a treat, perfect for breakfast or snacks. While sharp cheddar shines in this recipe, other cheeses can add fun flavors too. Consider using pepper jack for a spicy kick or mozzarella for a milder taste. Pepper jack brings heat while keeping the creamy texture. Mozzarella gives a stretchy quality that feels delightful. Feel free to mix and match to find your favorite cheese combo. You can customize your cornbread with tasty add-ins. Try folding in 1 cup of corn kernels for extra sweetness and texture. Diced bell peppers add a bright color and crunch. You can also mix in fresh herbs like chives or green onions for a fresh twist. Just make sure not to add too much, so the cornbread stays light and fluffy. To keep your leftover cornbread fresh, wrap it tightly in plastic wrap. Place it in an airtight container for best results. You can also use aluminum foil for a quick cover. If you want to store it longer, slice it first. This makes it easier to grab a piece later. For fridge storage, it stays good for about 3-4 days. For better longevity, freeze it. Just make sure to wrap it well. Reheating your cornbread is simple. For the oven method, set it to 350°F (175°C). Place the cornbread on a baking sheet. Heat for about 10-15 minutes. This keeps it warm and soft. You can also use the microwave. Just place a slice on a plate and cover it with a damp paper towel. Heat it for about 20-30 seconds. This method is quick and helps maintain moisture. When stored properly, cornbread lasts well. In the fridge, it can last up to 4 days. In the freezer, it can stay good for up to three months. Just make sure you label it with the date. This way, you can keep track of how long it has been stored. Enjoying your cornbread later is just as good as fresh! Yes, you can make this cornbread ahead of time. After baking, let it cool completely. Wrap it tightly in plastic wrap. Store it in the fridge for up to three days. You can also freeze it for up to three months. Just make sure to cut it into squares for easy serving. When you're ready to eat, reheat individual pieces in the oven or microwave. This method keeps the cornbread moist and tasty. Absolutely! You can use gluten-free flour blends instead of all-purpose flour. Look for a blend that works well for baking. Some great options are almond flour or coconut flour. You might need to adjust the liquid amounts slightly. Test the batter for the right consistency. Enjoy the same great taste without gluten! You can spice up your cornbread in many ways. Try adding: - Cumin: Gives a warm, earthy flavor. - Smoked paprika: Adds a nice smoky touch. - Chopped herbs: Fresh basil or thyme can brighten the taste. You can also add more jalapeños for heat or cheese for richness. Experiment with flavors that you love to make this dish your own! Jalapeño cheddar cornbread combines rich flavors with simple steps. You learned the essential ingredients and how to mix them. I also shared tips for texture and spiciness. Exploring variations could make your cornbread even more exciting. Remember, storing leftovers well helps keep them tasty. With this recipe, you can enjoy warm, flavorful cornbread at any meal. Experiment and make it your own!

Jalapeño Cheddar Cornbread

Savor the taste of homemade Jalapeño Cheddar Cornbread with this easy recipe! In just 35 minutes, you can whip up this cheesy, spicy delight that's perfect as a side dish or a standalone snack. With simple ingredients like cornmeal, buttermilk, and fresh jalapeños, this cornbread is full of flavor. Click to explore the full recipe, tips for perfecting your bake, and serving suggestions that will impress at any gathering!
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Ingredients
  

1 cup cornmeal

1 cup all-purpose flour

1 tablespoon granulated sugar

1 tablespoon baking powder

1/2 teaspoon fine salt

1 cup buttermilk (at room temperature)

1/4 cup vegetable oil

2 large eggs (lightly beaten)

1 cup shredded sharp cheddar cheese (preferably aged for extra flavor)

2-3 jalapeños (finely chopped and seeds removed for milder heat, optional)

1/4 cup fresh cilantro (chopped, optional for garnish)

Instructions
 

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

    In a large mixing bowl, thoroughly combine the cornmeal, all-purpose flour, sugar, baking powder, and salt. Use a whisk to evenly distribute the dry ingredients.

      In a separate bowl, whisk together the buttermilk, vegetable oil, and beaten eggs until the mixture is smooth and well blended.

        Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few small lumps are perfectly fine.

          Carefully fold in the shredded sharp cheddar cheese and chopped jalapeños, ensuring they are evenly distributed throughout the batter without overworking it.

            Pour the cornbread batter into the prepared baking dish and use a spatula to spread it out evenly.

              Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the top is a vibrant golden brown and a toothpick inserted in the center comes out clean.

                Once baked, remove the cornbread from the oven and allow it to cool in the baking dish for about 10 minutes. Afterward, cut it into squares for serving.

                  Prep Time: 10 min | Total Time: 35 min | Servings: 9 squares

                    - Presentation Tips: Serve warm, topped with a pat of butter to melt into the cornbread, and a sprinkle of fresh cilantro for added flavor and an attractive pop of color. Enjoy this delightful pairing as a side dish or a standalone snack!