Jalapeño Cheddar Cornbread.
This jalapeño cheddar cornbread offers a deliciously cheesy and mildly spicy take on a classic Southern favorite. With its fluffy texture and golden crust, it pairs beautifully with hearty soups and stews or works well as a standalone snack.
Equipment
- 1 9x9 inch baking pan
- 1 Whisk
- Measuring cups and spoons
- Box grater
- Nonstick cooking spray
Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- ½ cup butter melted and slightly cooled
- ½ cup sugar
- 1 large egg
- 1 cup buttermilk
- 8 ounces sharp white cheddar cheese freshly grated
- ⅔ cup chopped pickled jalapeños
Instructions
- Prepare Your Oven and Pan: Preheat your oven to 375°F (190°C) to ensure it reaches the perfect baking temperature by the time your batter is ready. This step is crucial for even cooking and to help the cornbread develop that sought-after golden crust. While the oven heats, take a 9x9 inch baking pan and generously spray it with nonstick cooking spray. This coating prevents the cornbread from sticking to the pan and helps create crisp, clean edges. Make sure to cover every corner and the bottom evenly.
- Combine the Dry Ingredients: In a small mixing bowl, measure and add your all-purpose flour and cornmeal — these two form the hearty base of your cornbread, delivering a wonderful texture and flavor. To this, add the baking powder and baking soda, which act as leavening agents to help the cornbread rise and become light and fluffy. Sprinkle in the kosher salt to enhance all the other flavors and balance the sweetness. Using a whisk or fork, gently stir the dry ingredients together until they are evenly mixed. This ensures that your rising agents are distributed uniformly throughout the batter.
- Mix the Wet Ingredients Thoroughly: In a large mixing bowl, combine the melted butter and sugar. The butter adds rich flavor and moisture, while the sugar contributes just the right amount of sweetness to complement the sharpness of the cheddar and heat from the jalapeños. Whisk these together until fully blended and slightly cooled so it doesn’t cook the egg in the next step. Crack in the large egg, and whisk again vigorously until the mixture becomes smooth and slightly thickened. Next, pour in the buttermilk — its tanginess adds moisture and tenderness, creating the soft crumb inside your cornbread. Stir until everything is combined into a creamy liquid base.
- Gently Fold Dry Ingredients into Wet Mixture: Slowly add the dry ingredients bowl to the wet mixture in batches. Using a spatula or wooden spoon, fold the two mixtures together carefully. The key here is not to overmix; stir just until no pockets of flour or cornmeal remain visible. Overmixing can activate the gluten in the flour too much, resulting in a tougher, less tender cornbread. The batter should be thick but spreadable with a slightly grainy texture from the cornmeal.
- Incorporate Cheese and Jalapeños for Flavor: Once your batter is ready, add the freshly grated sharp white cheddar cheese and chopped pickled jalapeños. The cheese will melt into gooey pockets of savory richness throughout the cornbread, while the jalapeños add bursts of spicy, tangy flavor. Stir these in evenly to distribute the ingredients throughout the batter, ensuring every bite delivers a perfect balance of cheesy heat.
- Transfer Batter and Bake with Care: Pour the batter into your prepared 9x9 inch pan, using a spatula to spread it evenly. Take care to smooth the top gently without pressing down too hard, which can compress the batter and reduce fluffiness. Place the pan in the preheated oven on the middle rack for the most even heat distribution. Bake the cornbread for 20 to 25 minutes — keep an eye on it after 20 minutes. It’s done when the top is a deep golden brown, and a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
- Cool and Serve Perfectly: Remove the pan from the oven and allow the cornbread to cool slightly for 10 to 15 minutes. This resting period helps the crumb set, making it easier to cut clean squares without crumbling. Serve warm or at room temperature alongside your favorite soups, chili, or as a flavorful standalone snack. The combination of crispy edges and tender interior makes this cornbread an irresistible addition to any meal.
Notes
- For the most tender cornbread, be sure not to overmix the batter once you combine the dry and wet ingredients; a few lumps are perfectly fine. Using freshly grated sharp cheddar cheese really makes a difference in flavor and meltability compared to pre-shredded versions, which often contain anti-caking agents. If you prefer less heat, reduce the amount of pickled jalapeños or substitute with fresh mild peppers. Using buttermilk is important as it adds acidity that reacts with baking soda for proper rise and a tender crumb—if you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
