Spicy Cheddar Jalapeño Cornbread With a Cheesy Kick

What kind of recipe is it?

Spicy Cheddar Jalapeño Cornbread is a delightful twist on the classic cornbread, combining savory cheddar cheese with spicy jalapeños to create a flavor-packed side dish.

This cornbread is moist and fluffy, perfect for complementing hearty meals like chili or barbecue.

It’s an ideal recipe for those who appreciate a bit of heat and want to elevate their comfort food game.

Perfect for gatherings and family dinners, this cornbread is aimed at anyone looking to add a zesty kick to their table.

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Ingredients

Ingredient	Quantity
Cornmeal	1 cup
All-purpose flour	1 cup
Baking powder	1 tablespoon
Baking soda	1/2 teaspoon
Salt	1/2 teaspoon
Sugar	2 tablespoons
Milk	1 cup
Eggs	2 large
Unsalted butter	1/4 cup (melted)
Shredded sharp cheddar cheese	1 cup
Fresh jalapeños (diced)	1/2 cup
Optional: Fresh cilantro (for garnish)	to taste

This combination of ingredients guarantees that the cornbread will have a delightful balance of spice and flavor, making it an excellent addition to any meal.

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Cooking Steps

1. Preheat the oven to 200 °C (400 °F). Adjust the oven rack to the middle position to guarantee even baking.

2. In a large mixing bowl, combine 240 ml (1 cup) of cornmeal, 120 g (1 cup) of all-purpose flour, 15 g (1 tablespoon) of baking powder, 2 g (1/2 teaspoon) of baking soda, 3 g (1/2 teaspoon) of salt, and 25 g (2 tablespoons) of sugar.

Whisk thoroughly to combine, making certain there are no clumps.

3. In a separate bowl, whisk together 240 ml (1 cup) of milk, 2 large eggs, and 60 g (1/4 cup) of melted unsalted butter until well combined.

4. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined.

Don’t overmix; the batter should remain slightly lumpy to assure a tender cornbread.

5. Fold in 120 g (1 cup) of shredded sharp cheddar cheese and 75 g (1/2 cup) of diced fresh jalapeños until evenly distributed.

6. Grease a 23 cm x 23 cm (9 in x 9 in) square baking pan with butter or line it with parchment paper, leaving an overhang for easy removal.

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

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

8. Once baked, remove the cornbread from the oven and allow it to cool in the pan for 10 minutes.

This helps set the texture and makes it easier to slice.

9. Carefully invert the cornbread onto a wire rack to cool completely, about 15–20 minutes more, before slicing and serving.

If desired, garnish with fresh cilantro before serving.

10. Serve warm to enjoy the melty cheese and robust flavors of jalapeño with a delightful aroma wafting through your kitchen.

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Variations

Herbed Garlic Cornbread: Add 5 g (1 teaspoon) of minced garlic and 15 g (1 tablespoon) of chopped fresh herbs (like rosemary or thyme) to the wet ingredients for a fragrant twist.
Cheesy Bacon Jalapeño Cornbread: Fold in 100 g (1/2 cup) of cooked and crumbled bacon along with the cheese and jalapeños for a smoky, savory flavor.
Gluten-Free Cornbread: Substitute all-purpose flour with 120 g (1 cup) of a gluten-free flour blend for a suitable option for gluten-sensitive individuals.
Vegan Jalapeño Cornbread: Replace milk with 240 ml (1 cup) of plant-based milk, eggs with 60 g (1/4 cup) of unsweetened applesauce, and butter with 60 g (1/4 cup) of coconut oil or vegan butter to create a dairy-free and egg-free recipe.

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Tips on plating and presentation

How can I make my Spicy Cheddar Jalapeño Cornbread stand out on the plate? I love serving it on a rustic wooden board, garnished with fresh cilantro and a sprinkle of chili flakes for color.

Cutting it into triangles creates visual interest. Pair it with a small dish of honey butter on the side to invite guests to enjoy the contrast of flavors.

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What other dishes can I pair it with?

Pairing Spicy Cheddar Jalapeño Cornbread with complementary dishes can elevate your meal. I love serving it alongside chili for a warming, hearty combo.

It also pairs wonderfully with smoky barbecue ribs, adding a delicious contrast. For a lighter option, try it with a fresh garden salad.

The spicy cornbread enhances any dish, bringing a flavorful kick that’s hard to resist!

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What drinks can I pair it with?

What’s a meal without the perfect drink to complement it?

When I enjoy my spicy cheddar jalapeño cornbread, I love pairing it with a chilled margarita or a hoppy IPA.

The acidity of the margarita balances the spice beautifully, while the IPA adds a revitalizing contrast.

If you’re in the mood for something non-alcoholic, give iced tea a try—it’s delightful!

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Frequently Asked Questions

Can I Use Frozen Jalapeños Instead of Fresh Ones?

Absolutely, I’ve used frozen jalapeños before, and they work just fine! Just make sure to thaw and drain them well to avoid excess moisture. It’s a great alternative if you can’t find fresh ones.

How Can I Store Leftover Cornbread?

I store leftover cornbread in an airtight container at room temperature for a couple of days. If I want it to last longer, I’ll wrap it tightly in plastic wrap and freeze it for up to three months.

What Is the Best Way to Reheat Cornbread?

I’ve found that reheating cornbread in the oven works best. I preheat it to 350°F, wrap the cornbread in foil, and warm it for about 10-15 minutes. It stays moist and delicious that way!

How Spicy Is the Cornbread With This Recipe?

The cornbread’s definitely got a kick! I find it’s pleasantly spicy, thanks to the jalapeños, but not overwhelming. If you’re sensitive to heat, you might want to adjust the amount of peppers in the recipe.

Can I Substitute Gluten-Free Flour in This Recipe?

Absolutely, I’ve substituted gluten-free flour in recipes before, and it works well! Just make sure to adjust the moisture slightly, since gluten-free flour can absorb liquid differently. Enjoy your baking adventure with this tweak!