Jalapeno Cheddar Cornbread – melissassouthernstylekitchen.com

This Jalapeno Cheddar Cornbread is guaranteed to bring the heat to mealtime. Serve it alongside a bowl of pinto beans, soup, game day chili or your next homestyle fiesta.

Jalapeno Cheddar Cornbread Recipe

Cornbread is widely revered as the second house bread of the South alongside buttermilk biscuits. It has many faces from classic skillet cornbread that’s savory in flavor to sweeter cornbread casseroles. Cornbread batter forms a blank canvas that’s especially forgiving providing for a plethora of variations that feature all sorts of mix-ins like meat, cheese and vegetables. This jalapeno cheddar cornbread recipe gives it a flavor boost with the addition of chopped jalapeno peppers and cheddar cheese to amp up the flavor. How to make simple Jalapeno Cheddar Cornbread. (Scroll down for full printable recipe.)

• Prepare Skillet – Preheat oven to 375°F. Place one tablespoon of butter in a 10-inch cast iron skillet and into the oven while it preheats.
• Butter – Melt the remaining butter in a microwave safe bowl for the batter.
• Dry Ingredients – Use a whisk to sift together cornmeal, flour, sugar, baking powder, salt, baking soda and garlic.
• Wet Ingredients – In a separate bowl whisk together buttermilk, melted butter and eggs.
• Combine – Add the wet ingredients to the dry ingredients mixing until fully moistened.
• Mix-Ins – Use a large spatula to mix in 1 cup cheddar cheese, diced jalapeno and green onions. Stir to evenly distribute.
• Remove skillet from oven and swirl to coat the bottom and sides with melted butter.
• Transfer to Skillet – Pour cornbread batter evenly into the pan. Sprinkle the top with the remaining cheddar cheese.
• Oven – Bake for 25-30 minutes or until a toothpick inserted into the center comes back clean.

How to Make the BEST Jalapeno Cheddar Cornbread Recipe

• Ingredients you’ll need to make homemade Jalapeno Cheddar Cornbread: Plain yellow cornmeal, all purpose flour, granulated sugar, baking powder, baking soda, salt, granulated garlic, jalapeno peppers, green onions, buttermilk, butter, large eggs and shredded sharp cheddar cheese.
• Kitchen tools you’ll need: One 10 inch cast iron skillet, measuring cups and spoons, cheese grater, measuring cups and spoons, sharp knife and cutting board.
• If you don’t have a cast iron skillet you can make this cornbread in a 9×9 inch pan or similar size baking dish.
• Adding sugar to the batter doesn’t make the cornbread sweet but it balances the spice from the peppers. You can omit it if desired, without any other adaptations.
• Depending on the amount of heat that you want you can use small jalapeno peppers or medium size jalapenos. For added spice leave some of the seeds in the mix.
• When seeding hot peppers use the tip of a spoon to scrape and remove the seeds and wear gloves. Make a point to wash your hands thoroughly after touching the peppers.
• Sharp cheddar cheese gives the best flavor to this cornbread. You could adapt using a medium flavored or mild cheddar cheese.
• Freshly grated cheese is ideal for a moist cornbread. Pre-shredded cheese is convenient but it includes an anti-caking ingredient that can make it drier.
• If you don’t have buttermilk you can make your own. To every one cup of whole milk add 1 tablespoon of white distilled vinegar or lemon juice. Let it stand for 5 minutes, then stir and proceed with the recipe.
• Store Jalapeno Cheddar Cornbread tightly wrapped in foil at room temperature for up to 2 days or chilled in the refrigerator for up to 4 days.
• You can freeze cornbread for up to 2 months.

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