Amazing Jalapeño Cheddar Cornbread 10

Oh, you guys, if there’s one thing your girl Carla loves more than a perfectly roasted chicken, it’s a slice of warm, crumbly cornbread with a little something extra! And let me tell you, this jalapeño cheddar cornbread is the bomb. It’s got that irresistible savory jalapeño kick, melty pockets of cheddar, and those glorious crispy edges that only come from a hot cast iron skillet. It’s the kind of side dish that makes a regular Tuesday night feel like a party, especially when it’s hanging out with a big bowl of my famous chili. It totally reminds me of my Grandma, who always knew how to turn simple ingredients into pure comfort and joy. This recipe is all about bringing that soulful, happy-kitchen feeling right to your table!

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Why You’ll Love This Jalapeño Cheddar Cornbread

Seriously, if you’re looking for a cornbread that’s *more* than just plain old cornbread, you’ve landed in the right spot! This Jalapeño Cheddar Cornbread is a total game-changer, perfect for absolutely any occasion.

• That Flavor Combo! It’s the perfect marriage of zesty jalapeños and gooey, melted cheddar cheese all wrapped up in a perfectly spiced cornbread. It’s savory, a little bit spicy, and oh-so-cheesy!
• Crispy Edges, Tender Inside: My favorite part! Baking it in a hot cast iron skillet gives you those amazing crispy, golden-brown edges that everyone fights over, while the inside stays wonderfully moist and tender.
• So Easy, So Quick: Honestly, you can whip this up before your chili even finishes simmering! It’s practically foolproof and comes together in minutes.
• Versatile as Heck: Craving chili? Need a side for BBQ? Got a game day cookout coming up? This cornbread is the perfect companion for all of it. It’s seriously that versatile.
• Crowd-Pleaser Guaranteed: Everyone, and I mean *everyone*, devours this cornbread. It’s the kind of side dish that gets rave reviews and requests for the recipe.
• A Little Kick of Joy: It’s got just enough spice to wake up your taste buds without being overwhelming, making every bite a little burst of happiness.

Ingredients for the Perfect Jalapeño Cheddar Cornbread

Alright, let’s talk about what goes into making this amazing jalapeño cheddar cornbread absolutely perfect! It’s all about good ingredients, and trust me, these simple things come together like magic. We’re keeping it savory and exciting here, with just a touch of sweetness optional, depending on your mood. It’s the perfect base for all that cheesy, spicy goodness!

• 1 1/2 cups all-purpose flour: This gives our cornbread its structure.
• 1 cup yellow cornmeal: For that classic, slightly gritty texture and corn flavor that just screams comfort food.
• 1/4 cup granulated sugar (optional, adjust to taste): Now, this is where we play! If you like your cornbread a little on the sweet side, add this. For a super savory, almost biscuit-like cornbread, feel free to skip it! Either way, it’s delicious.
• 2 teaspoons baking powder: Our little leavening agent to give it some lift!
• 1/2 teaspoon baking soda: Works with the buttermilk to make things nice and tender.
• 1/2 teaspoon salt: Because nothing tastes good without a little salt!
• 1/4 teaspoon black pepper: Just a tiny bit to add a hint of warmth.
• 1 cup buttermilk: This is key for that tangy flavor and super tender crumb. If you don’t have any, no worries! Just whisk 1 cup of regular milk with 1 tablespoon of lemon juice or white vinegar and let it sit for about 5 minutes. It works like a charm!
• 1/2 cup milk: We use a bit of both milk and buttermilk for the perfect balance.
• 2 large eggs: These hold everything together beautifully.
• 1/4 cup unsalted butter, melted: Adds richness and helps with that gorgeous golden color.
• 1 cup shredded cheddar cheese: Get ready for those cheesy pockets of joy! Use sharp cheddar for the best flavor.
• 1/2 cup chopped fresh or pickled jalapeños, drained: This is our star player for that spicy kick! Make sure to drain them really well, especially if you’re using pickled ones.
• 2 tablespoons butter or oil for skillet: This is crucial for getting those crispy edges we’re all after!

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Choosing Your Jalapeños: Fresh vs. Pickled for Jalapeño Cheddar Cornbread

Okay, so picking your jalapeños is actually a pretty big deal for our jalapeño cheddar cornbread! It really changes the whole vibe of the bread. If you’re going for a brighter, sharper heat, definitely reach for fresh jalapeños. You’ll want to chop them up nice and fine, seeds and membranes included if you’re feeling brave, or scoop them out if you prefer a milder kick. But if you ask me, sometimes those fresh ones can be a *little* too intense for some folks.

Now, if you want a mellower, tangier flavor, pickled jalapeños are your best friend! They’ve already got that nice vinegary bite, which adds a whole other layer of deliciousness to the cornbread. Just make sure to drain them really, really well – nobody wants soggy cornbread! I have a super easy quick pickled jalapeños recipe that’s perfect for this, or you can grab a jar from the store. And for something a little different, you could even try some of my quick pickled red onions in place of some of the jalapeños for a unique twist! Honestly, the choice between fresh vs pickled jalapeños cornbread comes down to what kind of zing you’re craving, and either way, you’re gonna end up with something amazing!

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Mastering the Skillet: Achieving Crispy Edges with Jalapeño Cheddar Cornbread

Okay, confession time: the secret weapon for truly AMAZING jalapeño cheddar cornbread? It’s all about the skillet! Seriously, if you want those perfect, golden-brown, almost-fried crispy edges that everyone fights over, you *have* to preheat your trusty cast iron skillet. It makes all the difference, turning a good cornbread into an unforgettable one. This is how we get that amazing skillet cornbread crispy edges we dream about!

First things first, get that oven roaring to 400°F (that’s 200°C for my international bakers!). Then, carefully place your 10-inch cast iron skillet right in there to get screaming hot. You want it to feel like a little slice of the sun. Once the oven and skillet are nice and toasty, grab your butter or oil. About 2 tablespoons should do it. Be super careful here – it’s going to sizzle! Add that fat to the hot skillet (it melts instantly!) and swirl it around quickly to coat the bottom and sides. This fat is what makes the magic happen, creating that gorgeous, crispy crust. Now, just pour your batter straight into that hot, buttery skillet. You’ll hear that satisfying sizzle – that’s the sound of crispy cornbread perfection happening!

This method seriously elevates our jalapeño cheddar cornbread cast iron creation. It’s a little bit of patience and a whole lot of sizzle, but trust me, it’s so worth it for that amazing texture. For a little extra inspo on why cast iron is the best, you should totally check out my thoughts on the cast iron cornbread aesthetic!

How to Prepare Your Jalapeño Cheddar Cornbread

Alright, let’s get down to business and make this amazing jalapeño cheddar cornbread happen! It’s honestly so simple, you’ll wonder why you haven’t made it a weekly thing. We’re going to start with the foundation – getting everything nice and hot for that perfect bake. This recipe is all about that delicious buttermilk cheddar jalapeno cornbread goodness, and these steps ensure you get it every single time.

Preheating the Skillet and Oven

First up, let’s get that oven preheating to a nice, hot 400°F (200°C). While that’s happening, carefully pop your 10-inch cast iron skillet right into the oven. We want that skillet to get seriously hot – like, *really* hot. This is key for those crispy edges. Just be super cautious when you’re handling it later; a hot cast iron skillet means business!

Mixing the Dry and Wet Ingredients

In a big bowl, whisk together all your dry stuff: the all-purpose flour, yellow cornmeal, sugar (if you’re using it!), baking powder, baking soda, salt, and pepper. Give it a good whisk so everything is evenly distributed. In a separate bowl, whisk together your buttermilk, regular milk, hungry eggs, and that melted butter until it’s all nicely combined. Now, pour those wet ingredients right into the dry ingredients. Use a spoon or a spatula and just stir until everything is *just* combined. Seriously, stop mixing when you still see a few little streaks of flour. Overmixing is the enemy of tender cornbread!

Adding Cheese and Jalapeños

Gently, gently fold in that gorgeous shredded cheddar cheese and your chopped jalapeños. We don’t want to beat them up or overwork the batter at this stage. Just a few gentle stirs to distribute them evenly through the batter. You want those cheesy, spicy pockets to stay intact!

Baking and Testing for Doneness

Okay, time for the moment of truth! Carefully pull that super hot skillet out of the oven. Add your 2 tablespoons of butter or oil and swirl it around quickly to coat the bottom. You’ll hear that immediate sizzle – that’s a good sign! Now, pour your batter right into the middle of that hot skillet. Pop it back into the oven and bake for about 20 to 25 minutes. You’re looking for a beautiful golden-brown color on top, and when you stick a wooden skewer or a knife into the center, it should come out clean with just a few moist crumbs clinging to it. No wet batter clinging! That’s how you know it’s perfectly baked.

Cooling and Serving

Once it’s done, carefully remove the skillet from the oven. Let the cornbread cool in the skillet for about 5 to 10 minutes. This little resting period helps it set up and makes it easier to get out. Then, you can slice it right there in the skillet or turn it out onto a cutting board. It’s absolutely divine served warm, maybe with a little pat of butter or a drizzle of honey!

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The Sweet vs. Savory Cornbread Debate: Customizing Your Jalapeño Cheddar Cornbread

Okay, okay, I know there are opinions out there about whether cornbread should be sweet or savory. It’s a whole thing! But the beauty of this Jalapeño Cheddar Cornbread is that YOU get to decide. My grandma always leaned savory, but I find a little touch of sweetness really balances out the jalapeño’s heat and the cheddar’s saltiness. In the recipe, I put in 1/4 cup of sugar as optional. If you’re like me and love just a hint of sweetness to make those flavors pop, definitely add it in! But, if you’re a purist and want that good old-fashioned savory bite, just skip the sugar altogether. Seriously, either way is delicious. It just depends on what you’re craving! You can even mess with the jalapeños if the heat is too much – maybe use half fresh and half pickled, or even just a few for a whisper of spice. Taste your batter (before adding the eggs, of course!) and see where you want to adjust. This recipe is your playground for flavor!

Serving Suggestions for Your Spicy Cheesy Cornbread

Okay, so once you’ve got this amazing jalapeño cheddar cornbread all baked up and smelling heavenly, the question is, what do you serve it with? Honestly, this cornbread is so flavorful, it’s practically a star all on its own! But if you want to take your meal to the next level, it’s the perfect sidekick. It’s absolutely phenomenal with a big ol’ bowl of chili – whether it’s my hearty vegetarian chili or my crowd-pleasing slow cooker chili, this cornbread is the ultimate comfort food pairing. It’s a total must-have for any chili night!

It’s also a fantastic addition to any BBQ spread. Imagine pulling pork or some Smoky BBQ chicken – this cornbread just rounds it all out perfectly. It’s one of those essential BBQ cookout sides that everyone will be asking about. And don’t forget about soups! It’s amazing alongside a creamy tomato soup, like my creamy tomato basil soup, for that perfect contrast of textures and flavors.

And for a little extra special touch? A nice drizzle of honey butter is pure heaven on this warm, spicy cornbread. The sweetness of the honey cuts through the heat of the jalapeños beautifully. It’s just the best!

Ingredient Notes and Substitutions for Jalapeño Cheddar Cornbread

You know, sometimes the little things make all the difference, and that’s definitely true for our fabulous Jalapeño Cheddar Cornbread! Let’s chat about some of the ingredients and how you can totally tweak them to make it your own. If you’re ever out of buttermilk, don’t you worry! Just whisk together 1 cup of regular milk with about a tablespoon of lemon juice or white vinegar, let it sit for about 5 minutes until it looks a little funky, and boom – instant buttermilk substitute. It works like a dream for that tender crumb and tangy flavor we love.

And the cheese! Cheddar is fantastic, especially a sharp one for more flavor, but feel free to switch it up. Monterey Jack is super melty, and Pepper Jack will give you an extra punch of heat if you’re feeling bold. For those of you who might need a gluten-free option, you can totally swap out the all-purpose flour for a good quality gluten-free baking blend, just make sure it has xanthan gum in it. While I haven’t tested a totally gluten-free version of this specific recipe yet, cornbread often holds up well to those blends. Just be prepared that the texture might be a little different!

Frequently Asked Questions about Jalapeño Cheddar Cornbread

Got questions about our fabulous jalapeño cheddar cornbread? I totally get it! It’s always good to know the little details. Here are some things people often ask:

Can I make this cornbread without buttermilk?

Oh, for sure! If you don’t have buttermilk on hand, no sweat. Just use regular milk! For every cup of buttermilk the recipe calls for, use 1 cup of regular milk mixed with 1 tablespoon of lemon juice or white vinegar. Let it sit for about 5 minutes until it looks a little curdled. Easy peasy, and it works just like the real deal!

How do I ensure my cornbread has crispy edges?

The secret to those amazing crispy edges is all about that preheated cast iron skillet! Make sure your skillet is really hot when it goes into the oven. Then, add your butter or oil to the hot skillet just before you pour the batter in. That hot fat is what gives you that gorgeous golden-brown, crispy crust all around the edges. It’s worth the little bit of extra care!

Can I make this jalapeño cheddar cornbread in a muffin pan?

You absolutely can! It’s a great way to make individual servings. Just fill your muffin cups about two-thirds full with the batter. Keep in mind, they’ll likely bake a little faster than in a skillet, probably around 15-20 minutes. So, keep an eye on them and test with a toothpick to make sure they’re done. It’s a fun way to do some muffin pan cornbread!

Is this cornbread spicy?

Well, it depends on your jalapeños! If you use fresh jalapeños with the seeds and membranes, it will definitely have a kick. If you prefer milder heat, just remove the seeds and membranes from the fresh ones, or use pickled jalapeños, which are usually a bit milder and tangier. You can also adjust the amount you use – start with less if you’re unsure and add more if you like it hotter. It’s all about finding your perfect spice level!

Estimated Nutritional Information

Now, I always like to give you a ballpark of what you’re looking at, nutrition-wise, with this delicious jalapeño cheddar cornbread. Keep in mind that these numbers are just estimates, and they can totally change depending on the specific brands you use, how much sugar you decide to add, or even the type of cheese you pick! But generally speaking, one slice of this savory, spicy goodness is around 250 calories, with about 15g of fat, 6g of protein, and 25g of carbohydrates. It’s a satisfying side that adds flavor without being too heavy!

Share Your Creations!

Alright, now that you’ve hopefully whipped up this amazing Jalapeño Cheddar Cornbread, I’d absolutely LOVE to hear all about it! Did you try it with your favorite chili? Or maybe alongside some smoky BBQ? Please, leave a comment below with your experience or give the recipe a star rating – it helps so much! And if you snapped any photos, you know I want to see them! Tag me on social media so I can ooh and ahh over your delicious creations. If you have any questions or want to share recipe tweaks, feel free to reach out through my contact page. Sharing makes everything taste better!

Jalapeño Cheddar Cornbread

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A savory and cheesy cornbread with a kick of jalapeño, baked to crispy perfection in a cast iron skillet. This recipe offers guidance on ingredients and techniques for a delicious side dish.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 25 min
• Total Time: 40 min
• Yield: 8 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 1 1/2 cups all-purpose flour
• 1 cup yellow cornmeal
• 1/4 cup granulated sugar (optional, adjust to taste)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup buttermilk
• 1/2 cup milk
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 1 cup shredded cheddar cheese
• 1/2 cup chopped fresh or pickled jalapeños, drained
• 2 tablespoons butter or oil for skillet

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Instructions

1. Preheat your oven to 400°F (200°C). Place a 10-inch cast iron skillet in the oven to preheat.
2. In a large bowl, whisk together flour, cornmeal, sugar (if using), baking powder, baking soda, salt, and pepper.
3. In a separate medium bowl, whisk together buttermilk, milk, eggs, and melted butter.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Gently fold in the shredded cheddar cheese and chopped jalapeños.
6. Carefully remove the hot cast iron skillet from the oven. Add the 2 tablespoons of butter or oil to the skillet and swirl to coat the bottom.
7. Pour the cornbread batter into the hot skillet.
8. Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean and the top is golden brown and crispy.
9. Let the cornbread cool in the skillet for a few minutes before slicing and serving.

Notes

• For a sweeter cornbread, increase the sugar to 1/4 cup. For a more savory cornbread, omit the sugar.
• Using buttermilk will result in a tangier, more tender cornbread. If you don’t have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and letting it sit for 5 minutes.
• Fresh jalapeños provide a brighter, sharper heat, while pickled jalapeños offer a milder, tangier flavor.
• For extra crispy edges, ensure your cast iron skillet is well-preheated and use enough fat to coat the bottom.
• Serve warm with butter, honey butter, chili, or alongside BBQ.

Nutrition

• Serving Size: 1 slice
• Calories: 250
• Sugar: 5g
• Sodium: 400mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 60mg