I recently crafted a memorable dish that put a savory spin on a beloved classic. My Jalapeno Cheddar Cornbread mixes all-purpose flour and yellow cornmeal with sharp cheddar cheese, fresh corn kernels, finely diced onion, and spicy jalapeno peppers for an enticing flavor twist. Perfect as a creative side dish.

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I’ve been playing around with flavors lately and I think I’ve nailed the perfect Jalapeno Cheddar Cornbread recipe. Its bold twist makes it the best Jalapeno Cheddar Cornbread you’ll ever try.

I started out mixing 1 cup all-purpose flour with 1 cup yellow cornmeal, 1/4 cup granulated sugar, 1 tablespoon baking powder and a pinch of salt. Then, I whisk in 2 lightly beaten eggs, 1 cup whole milk and 1/3 cup melted butter.

After that, I folded in 1 cup shredded sharp cheddar cheese, 1 cup corn kernels, 1 small diced onion and 2 chopped jalapeno peppers. The result is a savory cornbread that perfectly balances the heat of the jalapeno with the creamy, sharp cheddar.

Its a twist on the classic Cheese Jalapeno Cornbread that really steps up any dinner and makes it unforgettable. Give it a try, you wont be disappointed!

Why I Like this Recipe

I love this recipe because it gives me a perfect mix of spicy kick and savory flavor from the jalapenos, cheddar cheese and onions. I also like that it’s easy to put together even though it tastes super fancy and goes great with dinner. Another thing I enjoy is the crunchy, golden top with a soft, moist center that makes every bite feel special. Lastly, I really dig how the sweetness of the corn and a dash of sugar balances out all the spicy and tangy flavors, making it a delight every time I bake it.

Ingredients

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Flour is mostly carbs that give the cornbread its structure and energy.
Cornmeal adds a rustic, sweet crunch and a little extra fiber.
Eggs bring protein and help bind all the ingredients together.
Milk adds moisture and a rich texture while boosting protein.
Cheddar cheese gives a sharp, tangy flavor and extra protein.
Jalapenos deliver a spicy kick and bring vitamins to the mix.
Onions offer a natural sweetness and a mild tang that pairs well.

Ingredient Quantities

1 cup all-purpose flour

1 cup yellow cornmeal

1/4 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

2 large eggs, lightly beaten

1 cup whole milk

1/3 cup melted butter

1 cup shredded sharp cheddar cheese

1 cup corn kernels (fresh, frozen, or canned)

1 small onion, finely diced

2 jalapeno peppers, seeded and chopped

How to Make this

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1. Preheat your oven to 400°F and grease a 9-inch square baking pan.

2. In a large bowl, mix together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder and salt.

3. In a separate bowl, lightly beat the 2 large eggs then stir in the whole milk and the melted butter.

4. Pour the wet ingredients into the dry ingredients and stir just until combined, try not to overmix it.

5. Fold in the shredded sharp cheddar cheese, the corn kernels, the finely diced onions, and the chopped jalapeno peppers.

6. Pour the batter into your greased pan making sure it’s spread out evenly.

7. Tap the pan on the counter a couple times to release any air bubbles.

8. Place the pan in the oven and bake for around 20-25 minutes or until the top is nicely golden and a toothpick inserted in the center comes out almost clean.

9. Remove from the oven and let it cool in the pan for about 5 minutes.

10. Cut into squares and serve warm – enjoy your perfect side dish!

Equipment Needed

1. Oven (set to 400°F)
2. 9-inch square baking pan (to grease and bake in)
3. Two mixing bowls (one big for the dry ingredients and another one for the wet mix)
4. Measuring cups and spoons (for all the ingredients)
5. Whisk or fork (to lightly beat the eggs)
6. Spatula or large spoon (to gently mix and fold ingredients)
7. Knife and cutting board (to dice the onion and chop the jalapeno peppers)
8. Toothpick (to test if it’s baked through)

FAQ

Q: Can I use canned corn instead of fresh?

A: Yep, you can use canned corn kernels. Just make sure to drain and rinse them well before mixing them in.

Q: What's the best type of cheddar cheese to use?

A: I prefer sharp cheddar cause it adds a nice tangy flavor that pairs great with the corn and jalapeno peppers.

Q: Is it really necessary to preheat the oven?

A: Yes, preheatin the oven to 400°F helps the cornbread bake evenly and get that perfect golden top.

Q: How should I store leftovers?

A: Simply wrap any leftovers in plastic wrap or put them in an airtight container, then store in the fridge for up to a few days.

Q: Can I swap the all-purpose flour with a gluten free alternative?

A: Sure, you could try a gluten free flour blend but keep in mind that the texture may change a bit compared to the traditional recipe.

JALAPENO CHEDDAR CORNBREAD Recipe Substitutions and Variations

All-purpose flour can be swapped with a gluten-free all-purpose blend in equal amounts if you need a gluten-free version.
If you dont have whole milk, try using almond, soy, or oat milk instead. They work fine but might change the flavor slightly.
Melted butter can be replaced by an equal measure of vegetable oil—its a good low-cost alternative.
Granulated sugar could be substituted with brown sugar, though you might want to use a little less since its more moist.
For the jalapeño peppers, if you prefer less heat or want a different flavor, you can use poblano peppers in their place.

Pro Tips

1. Remember not to overmix the batter – doing so may make it tougher than it needs to be so stir just until the ingredients are combined.
2. If you’re using frozen corn, make sure its thawed and drained so your cornbread doesn’t get too soggy.
3. Tweak the spice level by adding more or fewer jalapenos depending on how spicy you want it, cause every oven and taste is different.
4. After baking, let the cornbread sit in the pan for a few minutes before cuttin it, that way it holds together better and won’t crumble all over the place.