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- 1 cup cornmeal - 1 cup all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon salt - 1 cup whole milk - 2 large eggs - 1/4 cup vegetable oil - 1 tablespoon honey (optional) - 1 cup shredded sharp cheddar cheese - 1-2 fresh jalapeños, finely chopped (adjust to heat preference) To make Cheddar Jalapeño Cornbread, gather your ingredients. Start with the dry ones. The cornmeal gives it texture. The all-purpose flour adds lift. Baking powder helps it rise. Salt enhances all the flavors. Next, prepare the wet ingredients. Whole milk adds moisture. Eggs bind the mixture. Vegetable oil keeps it soft. Honey is optional for a hint of sweetness. The key flavors are the sharp cheddar and fresh jalapeños. Cheese adds richness. Jalapeños provide a kick. You control the heat by how many jalapeños you add. For the full recipe, check out the detailed instructions. - Preheat your oven to 400°F (200°C) and grease a 9-inch pan. - In a large bowl, mix 1 cup of cornmeal, 1 cup of flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. - In another bowl, whisk together 1 cup of whole milk, 2 eggs, and 1/4 cup of vegetable oil. You can add 1 tablespoon of honey if you want it sweeter. - Pour the wet mixture into the dry ingredients. Stir until just combined. A few lumps are fine; don’t overmix. - Fold in 1 cup of shredded sharp cheddar cheese and 1-2 finely chopped jalapeños. Adjust the amount based on how spicy you like it. - Pour the batter into your greased pan. Use a spatula to smooth the top. - Bake for 20-25 minutes. It’s done when the top is golden brown and a toothpick comes out clean. Your cornbread is now ready to enjoy! For the complete recipe, check out the Full Recipe section. To get the best cornbread, avoid overmixing the batter. Mix just enough to combine the wet and dry ingredients. A few lumps are fine. This method keeps the cornbread light and fluffy. Choosing the right cheese is also key. I recommend using sharp cheddar for a strong flavor. It melts well and adds richness to the cornbread. You can adjust the jalapeño quantity to match your heat level. If you like it spicy, use two jalapeños. For a milder taste, stick with one or even half. Experiment with different cheeses too. A mix of cheddar and pepper jack gives a nice kick. Gouda can add a smoky flavor that pairs well with the corn. Serving the cornbread is fun and simple. I like to serve warm slices on a rustic wooden board. Top each slice with a pat of butter and a few jalapeño slices for color. Drizzling honey on top adds sweetness and balances the heat. For the full recipe, you can check out the details above. {{image_2}} You can switch up the cheese for fun. - Pepper jack gives it a spicy kick. - Gouda adds a nice smoky flavor. These choices make your cornbread unique and tasty. You can mix and match to find your favorite! Want to jazz up your cornbread? Add some extras! - Corn kernels bring a bit of sweetness. - Bacon bits add a savory depth. These add-ins not only change the flavor but also the texture. You can get creative with what you have at home. If you have dietary needs, don’t worry! There are easy swaps. - Try gluten-free flour for a gluten-free version. - Use vegan milk and flax eggs for a vegan option. These adjustments let everyone enjoy this cornbread. You can keep the flavor while meeting different diets. For the full recipe, check the earlier section. Store your leftover cornbread in an airtight container. This keeps it fresh and moist. You can also wrap it in plastic wrap. Place it in the fridge for up to three days. If you want, you can also cover it in foil for extra protection. For long-term storage, freeze your cornbread. First, slice it into pieces. Wrap each slice tightly in plastic wrap. Then, place them in a freezer-safe bag. This helps prevent freezer burn. You can freeze cornbread for up to three months. When you're ready, just thaw it overnight in the fridge. To reheat cornbread, use an oven or a microwave. For the oven, preheat it to 350°F (175°C). Place the cornbread slices on a baking sheet. Cover with foil to keep moisture in. Heat for about 10-15 minutes. If using the microwave, place a slice on a plate. Add a damp paper towel on top. Heat for about 20-30 seconds. Enjoy your warm and moist cornbread! For the full recipe, check the previous section. To check if your cornbread is done, use a toothpick. Insert it into the center of the bread. If it comes out clean, your cornbread is ready. If it has wet batter, bake it for a few more minutes. The top should be golden brown, and the edges will pull away from the pan. Yes, you can make this cornbread ahead of time. Prepare it and let it cool completely. Wrap it tightly in plastic wrap or foil. Store it in the fridge for up to three days. You can also freeze it for longer storage. Just thaw it overnight in the fridge before serving. This cornbread pairs well with many dishes. Try serving it with chili for a cozy meal. It also goes great with barbecue or grilled meats. You can even enjoy it with soup or salad. The flavors complement each other nicely. For a fun twist, add a dollop of honey or butter on top! We covered the key ingredients and steps to make delicious Cheddar Jalapeño Cornbread. The right mix of dried and wet ingredients creates a tasty texture. Adding sharp cheddar and fresh jalapeños gives it a delightful kick. Remember, keep experimenting with flavors and variations to find your perfect version. Proper storage and reheating help maintain freshness. Enjoy this dish with your favorite meals or as a snack. Trust me, this cornbread will impress everyone.

Cheddar Jalapeño Cornbread

Get ready to elevate your cornbread game with this Cheddar Jalapeño Cornbread recipe! This deliciously moist and slightly spicy treat is perfect for any meal or as a snack. With just a few simple ingredients, you can whip up this savory dish in no time. Follow our easy steps for the perfect bake and serve it warm with a pat of butter.
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Ingredients
  

1 cup cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 cup whole milk

2 large eggs

1/4 cup vegetable oil

1 cup shredded sharp cheddar cheese

1-2 fresh jalapeños, finely chopped (adjust to heat preference)

1 tablespoon honey (optional for sweetness)

Instructions
 

Preheat your oven to 400°F (200°C) and grease a 9-inch square baking pan or a cast-iron skillet.

    In a large mixing bowl, whisk together the cornmeal, flour, baking powder, and salt until evenly combined.

      In a separate bowl, whisk together the milk, eggs, vegetable oil, and honey (if using).

        Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.

          Fold in the shredded cheddar cheese and chopped jalapeños until evenly distributed throughout the batter.

            Pour the cornbread batter into the prepared baking pan and smooth the top with a spatula.

              Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

                Remove from the oven and let it cool for a few minutes before slicing.

                  Prep Time, Total Time, Servings: 10 mins | 30 mins | 9 servings

                    - Presentation Tips: Serve warm cornbread slices on a rustic wooden board, topped with a pat of butter and a sprinkle of fresh jalapeño slices for a pop of color. A side of honey can be drizzled on top for extra sweetness.