Jalapeño Cheddar Cornbread
Jalapeño Cheddar Cornbread is a quick and easy addition to serve with just about any meal. Buttery cornbread with spicy kick and crunchy crust.
Homemade cornbread is so easy to make and once you try it, you’ll be skipping the box mix. This quick bread recipe takes on extra flavor with some shredded cheddar and diced jalapeños.
Cornbread is the perfect compliment to comfort food meals like Pinto Beans, Chicken Tortilla Soup or a hearty Beef Stew. This recipe has a crunchy crust and buttery taste. If you aren’t a fan of sweet cornbread, feel free to skip the sugar.
Ingredients Needed
- Shortening ~ Creates the crunchiest crust.
- All Purpose Flour ~ Blends with the cornmeal to create the best texture.
- Cornmeal ~ Not cornmeal mix or self rising.
- Baking Powder ~ The leavening for fluffy cornbread.
- Kosher Salt ~ enhances the cornmeal flavor.
- Cheddar Cheese ~ Pepper Jack works great too.
- Jalapeños ~ Adds a spicy kick to the cornbread.
- Butter ~ For buttery flavor and keeps it moist.
- Milk ~ Whole milk works best to bind the ingredients and create a moist crumb.
- Egg ~ Binds the ingredients.
Step By Step Directions
STEP 1 Shred the cheese.Dice the jalapeños, discarding seeds and membranes.
STEP 2 Add shortening to a 9 inch round cake pan or cast iron skillet. Place in the oven while it preheats to 425°. The melted shortening and hot pan will create a crunchy crust like to other.
STEP 3 Meanwhile, add flour, cornmeal, sugar, baking powder and salt to a bowl. Mix well.
STEP 4 Add the milk, melted butter, egg, cheese (reserving 1/2 cup for the top) and jalapeños.
STEP 5 Stir with a wooden spoon just until combined.
STEP 6 Use an oven mitt to remove the pan from the oven when it is preheated. Shortening will be melted and may be slightly smoking. Place on an trivet and fill with cornbread batter, smoothing evenly.
STEP 7 Top with remaining cheddar cheese.
STEP 8 Use the oven mitt to return to the oven for 17- 20 minutes or until a toothpick inserted comes out clean.
STEP 9 Remove from oven and serve hot or at room temperature with additional butter if desired.
Recipe Notes
Store cooled cornbread wrapped in plastic wrap or foil at room temperature up to 2 days or refrigerate up to 5 days.
Reheat cornbread in a foil covered pan in the oven for 10 minutes or until heated through.
Muffins: Make Jalapeño Cheddar Cornbread Muffins by scooping batter into a greased muffin tin. This batter should make about 12 muffins. Bake for 15- 17 minutes or until a toothpick inserted comes out clean.
Serving Suggestions: Perfect with soups, stews, chili, fried chicken, or your favorite casseroles.
Add this buttery Jalapeño Cheddar Cornbread recipe to your next meal for a flavorful side dish that will compliment just about any menu.
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Jalapeno Cheddar Cornbread
Ingredients
- 1 tablespoon shortening
- 1 cup cornmeal
- 1 cup all purpose flour
- 1/2 cup sugar optional
- 1 tablespoon + 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 1/2 cups shredded cheddar cheese divided
- 1/2 cup diced jalapeños seeds and membranes discarded
- 1 cup whole milk
- 1 large egg
- 1/3 cup melted butter
Instructions
- Add shortening to a 9 inch cake pan or cast iron skillet. Place in the oven and preheat to 425°.
- Add cornmeal, flour, sugar, baking powder and salt to a mixing bowl and stir together.
- Next, add 1 cup shredded cheese, diced jalapeños, milk, egg and melted butter.
- Stir just until combined, do not over mix.
- When oven is preheated, shortening will be melted and hot, use oven mitts to remove the pan from the oven. Pour batter into the pan and smooth evenly. Top with remaining cheese.
- Use oven mitts to return pan to the oven.
- Bake for 17 – 20 minutes or until a toothpick inserted comes out clean. Cornbread should be golden brown on top and around the edges.
- Remove from oven. Slice and serve hot or at room temperature with additional butter if desired.
Notes
-
Store cooled cornbread wrapped in plastic wrap or foil at room temperature up to 2 days or refrigerate up to 5 days.
Reheat cornbread in a foil covered pan in the oven for 10 minutes or until heated through.
Muffins: Make Jalapeño Cheddar Cornbread Muffins by scooping batter into a greased muffin tin. This batter should make about 12 muffins. Bake for 15- 17 minutes or until a toothpick inserted comes out clean.
Serving Suggestions: Perfect with soups, stews, chili, fried chicken, or your favorite casseroles.
My whole family enjoyed this cornbread recipe! Thank you for sharing it, I’m saving this to make again.
Hi Olivia,
So glad y’all enjoyed it, thanks for stopping by to let me know.
~ Milisa
Jalapeno was the perfect little twist! Subtle but delicious. We loved this!