Okay, listen up! If you’re looking for cornbread that’s *just* sweet enough, with a little hug of heat that makes your taste buds do a happy dance, then this is YOUR Jalapeño Cornbread recipe. Seriously, forget those dry, crumbly bricks you might have had before. This isn’t that. This is moist, tender, and packed with flavor. It’s got that classic cornbread comfort but with a fun, spicy twist thanks to those glorious jalapeños and a generous helping of cheese. It’s my absolute go-to, whether I’m whipping up a big pot of chili or just want a little something extra with dinner. I’ve probably made this Jalapeño Cornbread a hundred times, and it *never* disappoints. It’s the kind of recipe you’ll memorize because you’ll make it so often. Trust me on this, you need this Jalapeño Cornbread in your life!
Why You Will Love This Jalapeño Cornbread
Honestly, what’s not to love? This Jalapeño Cornbread is everything you want and more. It’s got:
- That amazing, super moist crumb that just melts in your mouth.
- A perfect little kick of heat from the jalapeños – not overwhelming, just enough to make things interesting!
- It’s ridiculously easy to whip up. Seriously, you probably have most of the stuff in your pantry right now.
It’s just a winner, plain and simple.
What Makes This Jalapeño Cornbread Special
So, why *this* Jalapeño Cornbread? It’s all about the balance! We’ve got the sweetness playing off the spicy jalapeños, the richness of the cheese, and that tender texture from a bit of sugar and buttermilk. It’s not too cakey, not too crumbly, just perfectly moist and flavorful. It’s the kind of cornbread that disappears from the table in minutes!
Ingredients for Your Jalapeño Cornbread
Gather ’round, my friends! Here’s what you’ll need to make this glorious Jalapeño Cornbread. It’s mostly pantry staples, which I just love. No crazy trips to fancy stores needed!
- 1 1/2 cups all-purpose flour – just your regular stuff!
- 1 cup yellow cornmeal – gotta have that cornbread texture.
- 2/3 cup granulated sugar – this gives it that perfect hint of sweetness.
- 1 tablespoon baking powder – our leavening hero!
- 1/2 teaspoon salt – brings all the flavors together.
- 1 cup buttermilk – for that tender crumb, don’t skip this if you can help it!
- 1/3 cup vegetable oil – keeps things nice and moist.
- 2 large eggs – binding everything together.
- 1 cup shredded cheddar cheese – the cheesier, the better, right?!
- 1/2 cup chopped pickled jalapeños – the star of the show for that spicy kick!
Ingredient Notes and Substitutions for Jalapeño Cornbread
Okay, a couple of quick chats about these ingredients for your Jalapeño Cornbread. The buttermilk is key for moisture and that tangy flavor. If you don’t have it, no sweat! You can make your own by adding a tablespoon of white vinegar or lemon juice to a cup of regular milk and letting it sit for about 5 minutes. Easy peasy!
For the jalapeños, I use pickled ones because they’re super convenient and have a great flavor. But if you’re feeling adventurous or just prefer fresh, go for it! Just be sure to remove the seeds and membranes if you want less heat. And hey, if you want it *really* spicy, feel free to toss in a pinch of cayenne pepper with the dry ingredients. You do you!
How to Prepare Jalapeño Cornbread
Alright, let’s get this Jalapeño Cornbread party started! This is where the magic happens, and trust me, it’s super straightforward. You’ll have warm, spicy, cheesy goodness in no time.
- First things first, get that oven ready! Preheat it to a nice hot 400°F (200°C). And grab your trusty 9×13 inch baking pan and give it a good greasing. You want that cornbread to pop right out!
- Now, in a big bowl, let’s mix all the dry stuff. Whisk together your flour, cornmeal, sugar (yes, we want a little sweetness!), baking powder, and salt. Give it a good whisk to make sure everything is happy together.
- In a separate bowl, whisk up the wet ingredients: the buttermilk, vegetable oil, and those two large eggs. Get it nice and blended.
- Okay, here’s a key part: pour the wet ingredients into the dry ingredients. Now, stir gently until they’re *just* combined. You’ll see some lumps, and that’s totally fine! Do NOT overmix, or your cornbread will be tough. We want tender, remember?
- Time for the fun stuff! Gently fold in your shredded cheddar cheese and those chopped pickled jalapeños. Get them distributed throughout the batter.
- Pour that beautiful batter into your prepared pan and spread it out evenly.
- Pop it in the preheated oven for about 20-25 minutes. Keep an eye on it! You’ll know it’s done when a toothpick inserted into the center comes out clean.
- Let it cool in the pan for just a few minutes. It’s tempting, I know, but give it a sec before you slice into that deliciousness!
Tips for Perfect Jalapeño Cornbread
Okay, a few little secrets to make your Jalapeño Cornbread absolutely sing! First off, that no-overmixing rule? Seriously important. Stir just until the dry bits are incorporated. Lumps are your friend here!
When it comes to baking, every oven is a little different. Start checking around 20 minutes. It should be golden brown and firm in the center. Trust your nose too – it’ll smell heavenly when it’s ready!
And the cooling time! Letting it sit in the pan for a few minutes helps it set up just right. It makes slicing so much easier and keeps that lovely moist texture intact. Patience is a virtue, even when delicious cornbread is staring you down!
Frequently Asked Questions About Jalapeño Cornbread
Got questions about this Jalapeño Cornbread? Totally understandable! It’s so good, you’ll want to get it just right. Here are a few things people often ask:
Can I Make Jalapeño Cornbread Ahead of Time?
Absolutely! You can bake this Jalapeño Cornbread a day or two in advance. Just let it cool completely, then wrap it tightly in plastic wrap or foil. Keep it at room temperature. It stays super moist!
How Spicy is This Jalapeño Cornbread?
With the amount of pickled jalapeños in the recipe, I’d say it’s a mild to medium heat. It’s definitely noticeable, but not overwhelming for most people. If you want more kick, add a few extra jalapeños or even a pinch of cayenne pepper! For less heat, use fewer jalapeños or make sure to remove all seeds and membranes if using fresh ones.
What to Serve with Jalapeño Cornbread?
Oh, the possibilities! This Jalapeño Cornbread is perfect with chili, stews, or any kind of soup. It’s also amazing with BBQ, pulled pork, or fried chicken. Honestly, a warm slice with just a pat of butter is pure heaven on its own!
Serving Suggestions for Your Jalapeño Cornbread
Okay, so you’ve got this glorious, warm Jalapeño Cornbread sitting there, smelling amazing. Now what?! The fun part is figuring out what to serve it with. Honestly, it’s perfect with so many things! My absolute favorite is a big bowl of hearty chili or a comforting stew. The little bit of sweetness and heat from the cornbread is just the dream team with those savory flavors. It’s also killer with BBQ, like pulled pork or ribs. And seriously, don’t underestimate just a warm piece slathered with a little butter. Divine!
Storing and Reheating Jalapeño Cornbread
Okay, so by some miracle, you have leftover Jalapeño Cornbread (it rarely happens in my house!). Storing it is super easy. Just make sure it’s completely cooled first. Then, wrap it up TIGHTLY in plastic wrap or aluminum foil. It’ll stay perfectly happy at room temperature for a couple of days. If you want to keep it longer, pop it in the fridge, and it’ll be good for about a week.
To reheat, you can just give it a quick zap in the microwave for a few seconds until it’s warm. Or, my preferred way, wrap a slice in foil and warm it in a low oven (around 300°F or 150°C) for about 10-15 minutes. It gets that lovely warm crust back! Yum!
Estimated Nutritional Information
Okay, so I’m a home cook, not a nutritionist! While I’d love to give you exact numbers for this Jalapeño Cornbread, things like the specific brand of flour or cheese you use can change things up a bit. So, please keep in mind that any nutritional info you find for this recipe is just an estimate. It’s a general idea, not a perfect science!
Leave a Comment Below
Alright, you’ve got the recipe, you know the secrets! Now it’s your turn. Are you going to make this Jalapeño Cornbread? Let me know how it turns out in the comments below! Did you add extra cheese? More jalapeños? I want to hear all about it! And if you have any questions, just ask!
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Jalapeño Cornbread: 1 recipe, pure joy
- Total Time: 40 minutes
- Yield: 12 servings 1x
Description
Moist and flavorful cornbread with a kick from jalapeños.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup yellow cornmeal
- 2/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/3 cup vegetable oil
- 2 large eggs
- 1 cup shredded cheddar cheese
- 1/2 cup chopped pickled jalapeños
Instructions
- Preheat oven to 400°F (200°C). Grease a 9×13 inch baking pan.
- In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
- In a separate bowl, whisk together buttermilk, oil, and eggs.
- Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix.
- Fold in cheese and jalapeños.
- Pour batter into prepared pan and spread evenly.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for a few minutes before slicing and serving.
Notes
- For a spicier cornbread, add more jalapeños or a pinch of cayenne pepper.
- You can substitute fresh jalapeños for pickled jalapeños. Make sure to remove seeds and membranes for less heat.
- Buttermilk adds moisture and tenderness to the cornbread. If you don’t have buttermilk, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
Keywords: Jalapeño Cornbread, Cornbread, Jalapeño, Cheese, Spicy Cornbread