Jalapeño Cheddar Cornbread Recipe – Spicy & Cheesy Delight
Moist, flavorful, and bursting with heat, the Jalapeño Cheddar Cornbread recipe is the perfect blend of spicy, cheesy, and savory goodness. With a golden, crispy crust and a moist, tender crumb, this cornbread is sure to be the star of any meal. Whether you're serving it as a side dish for chili, BBQ, or a family dinner, or enjoying it as a quick snack, this cornbread will leave everyone asking for seconds.
- Time: 45 min
- Servings: 9
Source: Recipes Maria
Ingredients
- Fine to medium yellow cornmeal: 180 g
- All-purpose flour: 140 g
- Granulated sugar: 35–50 g
- Baking powder: 10 g
- Baking soda: 3 g
- Fine sea salt: 6 g
- Sharp cheddar cheese, coarsely grated: 110 g
- Fresh jalapeños: 2 medium Seed & rib one , leave seeds in the other . Dice finel
- Sweet corn kernels : 120 g optional but recommended
- Optional aromatics: 2 Tbsp finely diced scallions OR 1 Tbsp minced fresh cilantr
- Buttermilk : 300 g Substitute: 280 g whole milk + 20 g plain yogurt or sour crea
- Sour cream or full-fat Greek yogurt: 60 g
- Large eggs: 2
- Unsalted butter, melted & slightly cooled: 70 g
- Neutral oil : 30 g
- Honey : 15 g
- Additional butter or bacon drippings: 1 Tbsp for preheating & crust
- Smoked paprika: ½ tsp
- Cumin : ¼ tsp
- Pickled jalapeños: Replace ¼ of fresh for tang
- Pepper jack cheese: Swap half cheddar for extra zest
- Crumbled, crisp bacon: 40 g folded in
- in well-seasoned cast-iron skillet
- OR 8×8 in metal baking pan or muffin tin
- Mixing bowl, whisk, spatula
- Digital scale
- Small knife for jalapeños
- Cooling rack