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- 1 cup cornmeal - 1 cup all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon salt - 1 cup buttermilk - 2 large eggs - 1/4 cup unsalted butter, melted - 1 cup sharp cheddar cheese, shredded - 1-2 jalapeños, seeds removed and finely chopped - 2 tablespoons honey (optional) - Fresh cilantro, for garnish (optional) To make this Jalapeño Cheddar Cornbread, we need simple, tasty ingredients. Start with cornmeal and all-purpose flour for the base. The cornmeal gives the bread a sweet, grainy texture. Next, add baking powder and salt. Baking powder helps the cornbread rise, making it light and fluffy. The salt enhances all the flavors. Buttermilk is key for moisture. It adds richness and tang. Eggs bind everything together, giving the cornbread structure. Melted butter brings a lovely flavor and a soft crumb. Sharp cheddar cheese adds a bold, cheesy kick. Jalapeños bring the heat, but you can adjust how many you use based on your spice level. If you want a touch of sweetness, honey does the trick, but it’s optional. Lastly, fresh cilantro makes a lovely garnish. It adds color and freshness to your dish. Gather these ingredients, and you're set to make a delicious, savory cornbread that everyone will love! - Preheating the Oven Start by preheating your oven to 400°F (200°C). This step ensures even cooking and a nice golden crust. - Preparing the Baking Dish Next, grease an 8-inch square baking dish or a cast-iron skillet. This will help the cornbread slide out easily after baking. - Combining Dry Ingredients In a large mixing bowl, combine 1 cup of cornmeal, 1 cup of all-purpose flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Mix these dry ingredients well. This step is key for a light and fluffy texture. - Combining Wet Ingredients In a separate bowl, whisk together 1 cup of buttermilk, 2 large eggs, and 1/4 cup of melted unsalted butter. If you like a hint of sweetness, add 2 tablespoons of honey here. - Mixing Batter Pour the wet mixture into the dry ingredients. Stir until just combined. It’s okay if the batter is a bit lumpy; avoid overmixing to keep it tender. - Pouring the Batter into the Dish Gently fold in 1 cup of shredded sharp cheddar cheese and 1-2 finely chopped jalapeños. Make sure they are evenly mixed. Then, pour the batter into your prepared dish, smoothing the top with a spatula. - Baking Time and Temperature Place your dish in the oven and bake for 20-25 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean when ready. - Cooling and Serving Once baked, allow the cornbread to cool for a few minutes. Slice it into squares or wedges. Serve warm, and consider garnishing with fresh cilantro for an extra touch. Enjoy it hot with your favorite chili or as a side dish! - Avoiding Overmixing: Mix your batter gently. Stir just until you see no dry flour. If you mix too much, your cornbread gets tough. A few lumps in the batter are fine. They will bake out. - Tips for Even Cooking: Preheat your oven to 400°F. A hot oven helps the cornbread rise well. If you use a cast-iron skillet, it helps cook evenly. Also, place it in the center of the oven for best results. - Garnishes and Pairings: I love to serve this cornbread with fresh cilantro on top. It adds a nice color and flavor. You can also add a dollop of butter for richness. - Best Accompaniments: Serve your cornbread with chili or a warm soup. It also goes great with grilled meats. The flavors blend so well together. - Using Different Cheese Options: While sharp cheddar is my favorite, you can try other cheeses. Pepper jack adds a fun kick. Cream cheese makes it extra creamy and rich. - Adjusting Spice Levels: If you like it mild, use just one jalapeño. For more heat, add two or even three! You can also add some cayenne pepper to the mix for extra spice. {{image_2}} Gluten-Free Options If you need a gluten-free cornbread, swap the all-purpose flour for a gluten-free blend. Look for a blend that includes xanthan gum. This helps bind the ingredients and keeps the texture nice. Dairy-Free Options To make this cornbread dairy-free, replace buttermilk with almond or soy milk. Use a dairy-free butter substitute for the melted butter. This way, everyone can enjoy the dish. Adding Other Vegetables You can mix in other veggies for extra taste. Try corn kernels or diced bell peppers. They add color and nutrition. Spinach or zucchini can also be great options. Introducing Different Cheeses While sharp cheddar is amazing, you can try other cheeses too. Pepper jack adds a kick, while mozzarella gives a milder taste. Experiment with your favorite cheese to find the perfect match. Adjusting the Sweetness with Honey If you like sweet cornbread, add honey. Just two tablespoons can balance the heat of the jalapeños. It makes each bite sweet and spicy, creating a tasty mix. Creating a Savory Version without Honey For a savory cornbread, skip the honey. Focus on the cheese and jalapeños for flavor. You can also add spices like garlic powder or smoked paprika for extra depth. - Cooling and Wrapping: Let the cornbread cool for about 10 minutes. This helps it firm up. Once cool, wrap it in plastic wrap. This keeps it moist. - Refrigeration Tips: Store wrapped cornbread in the fridge if you plan to eat it within a few days. It stays fresh for up to four days this way. - Freezing Instructions: To freeze, cut the cornbread into squares. Wrap each piece in plastic wrap and then in foil. Place the wrapped pieces in a freezer bag. Cornbread can last up to three months in the freezer. - Reheating Tips for Best Results: To reheat, let the cornbread thaw overnight in the fridge. Heat it in the oven at 350°F (175°C) for about 10-15 minutes. This keeps the cornbread warm and soft. - How Long Does Cornbread Last?: Cornbread lasts about four days in the fridge. If frozen, it lasts for three months. - Signs of Spoilage: Check for mold or an off smell. If it feels dry or hard, it might be best to toss it. How do I know when the cornbread is done? The cornbread is done when it turns golden brown. Insert a toothpick in the center. If it comes out clean, your cornbread is ready. Bake for 20-25 minutes for the best results. Can I use fresh jalapeños? Yes, you can use fresh jalapeños. Just remove the seeds and chop them finely. Fresh jalapeños add a nice crunch and flavor. Adjust the amount based on your spice preference. Is cornmeal the same as corn flour? No, cornmeal and corn flour are different. Cornmeal is coarser, while corn flour is finer. Use cornmeal for cornbread for the best texture. Why is my cornbread crumbly? Cornbread may be crumbly if it has too much cornmeal. Ensure you measure your ingredients accurately. Adding a bit more liquid can also help bind it together. What if my cornbread is too dense? If your cornbread is dense, it might need more baking powder. Ensure it's fresh and correctly measured. Also, don’t overmix the batter to keep it light and fluffy. Can I make cornbread ahead of time? Yes, you can make cornbread ahead of time. Cool it completely, then wrap it tightly. Store it in the fridge for up to three days. How to reheat cornbread for best flavor? To reheat cornbread, wrap it in foil. Heat in the oven at 350°F for about 10 minutes. This keeps it moist and enhances the flavor. This blog post covered the key ingredients and steps to perfect cornbread. You learned about mixing dry and wet items, baking, and serving ideas. Remember, avoiding overmixing is key for a light texture. Don’t hesitate to try variations with different cheeses or spice levels. Whether you prefer sweet or savory, there's a cornbread recipe for everyone. For storage, keep it wrapped to maintain freshness. With these tips, you can enjoy delicious cornbread at home. Now, unleash your inner chef and have fun baking!

Jalapeño Cheddar Cornbread

Elevate your meal with this delicious Jalapeño Cheddar Cornbread recipe! This easy-to-follow guide will help you create a moist and flavorful cornbread that pairs perfectly with chili or serves as a tasty side dish. With just a handful of simple ingredients, including sharp cheddar and spicy jalapeños, you can whip up a batch in no time. Click through to explore the full recipe and bring a kick to your kitchen today!
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Ingredients
  

1 cup cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 cup buttermilk

2 large eggs

1/4 cup unsalted butter, melted

1 cup sharp cheddar cheese, shredded

1-2 jalapeños, seeds removed and finely chopped

2 tablespoons honey (optional)

Fresh cilantro, for garnish (optional)

Instructions
 

Preheat your oven to 400°F (200°C) and grease an 8-inch square baking dish or cast-iron skillet.

    In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, and salt. Stir well to ensure that all the dry ingredients are evenly mixed.

      In a separate bowl, whisk together the buttermilk, eggs, and melted butter. If you’re using honey for a hint of sweetness, add it to this mixture as well.

        Pour the wet ingredients into the dry ingredients and mix until just combined; do not overmix. The batter should be slightly lumpy.

          Fold in the shredded cheddar cheese and chopped jalapeños, ensuring they’re evenly distributed throughout the batter.

            Pour the batter into the prepared baking dish, smoothing the top with a spatula.

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

                Allow the cornbread to cool for a few minutes before slicing into squares or wedges.

                  Prep Time, Total Time, Servings: 10 mins | 35 mins | 9 servings

                    - Presentation Tips: Serve warm, garnished with fresh cilantro and a dollop of butter on the side for extra flavor. Enjoy with a bowl of chili or as a hearty side dish!