BEST JALAPEÑO CHEDDAR CORNBREAD RECIPE

As if the cornbread wasn’t delicious enough on its own, I went ahead and stirred in a pile of shredded cheddar cheese and chopped jalapeño. Because why not? And since this Jalapeño Cheddar Cornbread is on the spicy side, I decided to go with a rich cornbread topped with sour cream and an extra egg to balance out the heat. The result is rich, cheesy, moist, and “spicy?” Is.

How spicy is this cornbread?

It is quite spicy. Despite scraping out the jalapeño seeds that are mixed into the batter, the heat still surrounds the cornbread nicely. If you’re not in the heat, you can definitely make this with plain cheddar cornbread or stir in some chopped green chilies instead of jalapeno.

What kind of baking dish should I use?

I used a ceramic baking dish, but I’ve also tested the recipe using a glass baking dish, and both worked great. An 8×8 inch square dish is probably the best size. You can also bake it in a 10-inch cast iron skillet, though you’ll want to preheat it a bit before adding the batter.

Can I make them Jalapeño Cheddar Cornbread Muffins?

Yes, divide the batter evenly between about ten wells of the muffin tin and bake at the same temperature. Because the muffins are smaller and have more surface area exposed to heat, the baking time will be shorter. Just keep an eye on the muffins starting at about 20 minutes, and continue baking until they are puffed in the center and golden brown around the edges.

How to Store Jalapeño Cheddar Cornbread

Allow the cornbread to cool completely to room temperature and then store in an airtight container in the refrigerator for up to 4-5 days. Or, you can wrap it tightly in plastic, place it in a freezer bag, and freeze it for a few months. To thaw, let the cornbread sit at room temperature for about 15 minutes or in the microwave for 30 seconds or so.

JALAPEÑO CHEDDAR CORN BREAD

This Jalapeño Cheddar Cornbread is rich, moist and spicy. It’s perfect to pair with your favorite soup or chili.

Preparation time: 15 minutes
Cooking time: 35 minutes
Total time: 50 minutes

INGREDIENTS

1 tsp butter ($0.04)
1 cup all-purpose flour ($0.15)
1 cup cornmeal ($0.38)
2 Tbsp sugar ($0.04)
1 Tbsp baking powder ($0.06)
3/4 tsp salt ($0.02)
4 oz. cheddar, shredded ($1.00)
2 jalapeños ($0.14)
1/2 cup sour cream ($0.58)
1/2 cup milk ($0.20)
2 large eggs ($0.42)
1/4 cup cooking oil ($0.16)

INSTRUCTIONS

Preheat oven to 400ºF. Use butter to grease the inside of an 8×8 inch baking dish.
In a large bowl, combine the flour, cornmeal sugar, baking powder, and salt.
Remove the seeds from one jalapeño and finely chop it, then cut the other jalapeño into rounds. Add the chopped jalapeños to the bowl with the flour, reserving the chopped jalapeños to use as a topping.
Add about ¾ of the shredded cheddar to the bowl with the flour mixture, reserving the rest to use as a topping. Stir the diced jalapeño and shredded cheddar into the flour mixture until evenly combined.
In a separate bowl, whisk together the sour cream, milk, eggs, and oil.
Add the wet ingredients to the bowl with the dry ingredients and stir until everything is moistened (it’s okay if there are some lumps).
Pour batter into prepared baking dish and spread evenly. Top with sliced ??jalapeños and remaining shredded cheddar.
Bake the cornbread for about 35 minutes, or until the center is puffed and the edges are golden brown.
Slice the cornbread into nine squares and serve warm.

How to Make Jalapeño Cheddar Cornbread – Step-by-Step Guide

Preheat the oven to 400ºF and use about 1 tablespoon of butter to grease the inside of an 8×8 inch baking dish. In a large bowl, combine 1 cup cornmeal, 1 cup all-purpose flour, 2 tablespoons sugar, 3 tablespoons baking powder, and ¾ teaspoon salt.
Remove the seeds from a jalapeño and then finely chop the pepper. Cut the second jalapeño into rounds. The diced jalapeño will go into the batter and the rounds will be used as a topping.
diced jalapeño and add most of your 4oz. Add the shredded cheddar cheese to the bowl with the dry ingredients (reserve about ¼ of the cheese to use as a topping). Stir the jalapeño and cheddar into the flour mixture.

In a separate bowl, whisk together ½ cup milk, 2 large eggs, 1/2 cup sour cream, and ¼ cup cooking oil.
Add the bowl of wet ingredients to the bowl of dry ingredients.
Stir until everything is moistened. Avoid too much fuss. It’s okay if it’s a little lumpy.
Spread cornbread batter in an 8×8-inch baking dish, then top with chopped jalapeños. Finish by topping with the remaining shredded cheddar cheese.
Bake the cornbread in a preheated 400ºF oven for about 35 minutes or until the center is puffed and the edges are golden brown.
Slice the cornbread into nine pieces and serve hot with your favorite soup or chili!!