Cheddar Jalapeno Cornbread Recipe

Lyuba’s Recipe Overview

I’ve been living in the south since high school and grew up eating so much cornbread. At first, it wasn’t my thing but when I started making my own recipes, I’ve started to love it. I’ve realized it was all about the soft and moist texture, that’s what was missing and that’s what I made sure to work out in my recipe. I’ve spend years tweaking my buttermilk cornbread recipe and it’s now the base for every recipe I have that features cornbread. This recipe has been a huge hit with family and friends and this is why we love it:

• Incredibly Moist and Tender: Thanks to the buttermilk, this cornbread has a soft, tender crumb and never comes out dry.
• Perfect Flavor Balance: It has the ideal combination of sweet from a touch of sugar, savory from sharp cheddar cheese, and a mild spicy kick from fresh jalapeños.
• Quick and Easy: The batter mixes up in one bowl in just 15 minutes, making it the perfect simple side dish for any weeknight meal.

Key Ingredient Notes and Substitutions

Buttermilk – low fat buttermilk is the key ingredient to an incredibly moist and tender cornbread. Its acidity reacts with the baking soda to create a soft, light texture. If you don’t have any, you can use the substitute using whole milk and a splash of vinegar. (Although, I have to warn you that after experimenting with all the substitutes for buttermilk, I’ve noticed that none of them work as well as the actual buttermilk.)

Cornmeal – There are different varieties of cornmeal, ranging in texture from coarse to corn flour. For the best tasting jalapeno cornbread, use finely ground cornmeal.

Sharp cheddar cheese – It is always best to buy a block of cheese and shred it yourself. Bagged shreds contain cellulose, a chemical separator that prevents cheese from clumping. Unfortunately, it also prevents the cheese from melting properly and affects the taste.

Jalapeno peppers – Jalapenos aren’t very spicy at all, but if you have a problem with spicy foods, you can either remove the seeds, or make sure to get young peppers. Young peppers have smooth, firm skin. Older peppers are spicier and have visible veins on the skin.

How To Make Jalapeno Cornbread: Step-by-Step

1. Add dry ingredients to a mixing bowl and whisk everything to combine. This ensures that there are no clumps of flour in the mixture and reduced on overmixing the batter.

2. Whisk wet ingredients together before adding the mixture to the bowl. Mixing wet ingredients and dry ingredients separately will ensure that everything is mixed evenly but the batter is not overmixed.

3. Gently fold in cheese and jalapenos into the cornbread batter. Be careful not to over mix the batter, as you’ll end up with dry jalapeno cornbread. Just use a mixing spatula or large spoon to gently fold the ingredients into the batter.

4. Butter the baking dish generously because it’s not a true Southern recipe without a generous butter addition. It will also help with the cornbread not sticking to the pan and getting a golden crust. Spread mixture evenly into a greased baking dish.

5. Bake at 375°F for 30-35 minutes. To check cornbread for doneness, you can press on the center gently to check if it’s firmed or still squishy. Internal temperature of cooked cornbread should be between 195°F-200°F.

6. Make sure to cool the cornbread before you take it out of the baking dish and slice. Taking it out while it’s still hot will cause it to break easily.

Recipe Tips and Frequently Asked Questions

How do I know when the cornbread is done? The cornbread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached. For the most accurate read, use an instant-read thermometer to make sure the internal temperature is 195°F-200°F. Make sure to take the temperature in the very center of the cornbread.

Can I make this recipe gluten-free? Yes, I personally use gluten free flour most of the time. Simply use a 1:1 gluten-free all-purpose flour and ensure your cornmeal is certified gluten-free.

Can I make this in muffin tins? Yes, this batter works well for muffins. You will need to reduce the cooking time and raise the temperature a bit. Fill the muffin cups about 3/4 full. So cook at 400°F for about 15-17 minutes. This is a great option for individual servings.

Can I make this jalapeno cornbread in a skillet? Absolutely! Cooking it in a cast iron skillet will also give you a better golden brown crust, if that is what you’re after. I recommend using 10-inch skillet and check for doneness after 20-22 minutes. Cast iron cooks the food faster since it is better at heat transfer and the batter will be spread more, for a thinner cornbread.

Serving Suggestions

Cheesy cornbread is delicious with any type of chili. Make a batch of classic beef chili, turkey chili, or for a meatless meal, serve it with vegetarian chili.

Any cornbread is great with a little spread of butter and even some honey. Honey is great to balance out salty and spicy.

If you have leftovers, it’s great to use to make a side of cornbread dressing.

Storing and Freezing Instructions

Storing at Room Temperature: since there is some fresh jalapenos, I recommend storing for only about 1 day at room temperature. If you want to leave it on the counter, then you should cover it air-tight with plastic wrap or aluminum foil. You can also transfer it into a food storage container with a lid.

Storing in the Refrigerator: this cornbread will stay good for up to a week in the refrigerator but make sure to keep it air-tight. Make sure to cool the cornbread first and then transfer it into a food storage container with a lid or cover the baking dish air-tight.

Freezing: to extend its life even longer, your best bet is the freezer. In the freezer, it will last up to 3 months. Wrap each cooled piece in plastic wrap and then place them into a large freezer zip-top bag. Get the air out, seal, and place in the freezer.

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