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Cheesy Jalapeño Cornbread is a warm, tasty treat. It combines sweet and spicy flavors with a cheesy twist. You can enjoy it as a side dish or a snack. Here’s what you need to make it. - 1 cup yellow cornmeal - 1 cup all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon fine sea salt - 1/4 cup granulated sugar - 1 cup whole milk - 2 large eggs, at room temperature - 1/4 cup unsalted butter, melted and slightly cooled - 1 cup sharp cheddar cheese, shredded - 1/2 cup pickled jalapeños, diced (substitute with fresh jalapeños for an extra kick) - 1/4 cup fresh green onions, sliced thinly Each ingredient has a role. Cornmeal gives a nice texture. Flour helps the bread rise. Baking powder makes it fluffy. Sea salt adds flavor, while sugar balances the taste. Whole milk keeps it moist. Eggs bind the mix, and butter adds richness. Cheese gives a cheesy kick. Jalapeños bring heat, and green onions add freshness. For the full recipe, follow the steps closely. Each ingredient matters for great taste. Start by preheating your oven to 400°F (200°C). This temperature helps the cornbread rise and get that nice color. Next, grease an 8-inch square baking dish or a cast-iron skillet. I love using a skillet for that rustic look. In a large bowl, mix the dry ingredients. Combine 1 cup of yellow cornmeal, 1 cup of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of fine sea salt, and 1/4 cup of granulated sugar. Whisk them until there are no lumps. This step is key for a smooth batter. In another bowl, whisk together 1 cup of whole milk, 2 large eggs, and 1/4 cup of melted butter. Make sure the butter is slightly cooled so it doesn't cook the eggs. The mixture should be smooth and frothy. Next, pour the wet ingredients into the dry ingredients. Stir gently with a spatula. Do not overmix; a few lumps are okay. Now, fold in 1 cup of shredded sharp cheddar cheese, 1/2 cup of diced jalapeños, and 1/4 cup of sliced green onions. This is where the magic happens! Transfer the batter to your prepared baking dish or skillet. Smooth the top with a spatula for even baking. Place the dish in your preheated oven. Bake for 20-25 minutes. You'll know it's done when the top is golden brown. Insert a toothpick into the center; if it comes out clean, the cornbread is ready. After baking, let it cool for about 5 minutes in the pan. Then slice it into squares or wedges. Serve warm for the best flavor. This Cheesy Jalapeño Cornbread is a tasty treat that pairs well with many dishes. Enjoy the burst of flavors with every bite! For the complete recipe, check out the Full Recipe. To make the best Cheesy Jalapeño Cornbread, use fresh ingredients. Fresh cornmeal has a sweet flavor. Always measure ingredients correctly. For a fluffier texture, sift the flour and cornmeal together. This mix helps the baking powder work better. If you want a golden crust, add a bit of extra butter when greasing the pan. Substitutions for jalapeños You can swap jalapeños for milder peppers like poblano. If you prefer no heat, use sweet bell peppers. This keeps the cornbread tasty without the spice. Reducing spice levels If you want less heat, remove the seeds from the jalapeños. This will lower the spice level. You can also use pickled jalapeños, which tend to be milder. Try starting with half the amount of jalapeños you planned to use. You can always add more if needed. Best baking dish choices Use an 8-inch square baking dish for even cooking. You can also use a round pan, but keep an eye on baking time. Glass or ceramic dishes work well too. They help you see the browning. Using cast-iron skillets A cast-iron skillet gives a great crust. Preheat it in the oven before adding the batter. This step creates a beautiful golden crust. Plus, it adds a nice flavor that enhances the cornbread. Follow these tips and tricks for a perfect bake every time. For more details, check the Full Recipe. {{image_4}} For those who need gluten-free options, use gluten-free cornmeal and a gluten-free flour blend. This way, you can enjoy the same great taste without worry. Check labels to ensure they are truly gluten-free. If you’re looking for vegan alternatives, replace the eggs with flax eggs. Just mix one tablespoon of ground flaxseed with three tablespoons of water. Let it rest for a few minutes to thicken. Substitute whole milk with almond or soy milk, and use vegan butter in place of regular butter. These swaps keep the cornbread tasty and satisfying. To change the flavor, try using different cheese types. Pepper jack adds a nice kick. Monterey Jack gives a creamy texture. You can even mix cheeses for a unique taste. Adding vegetables or spices can elevate your cornbread. Consider mixing in corn kernels for sweetness. Chopped bell peppers add crunch and color. You can sprinkle in spices like cumin or smoked paprika for a warm flavor. Each of these additions makes the Cheesy Jalapeño Cornbread even more special. For the full recipe, check the earlier section. To keep your cheesy jalapeño cornbread fresh, store it properly. First, let it cool completely. Then, wrap the cornbread tightly in plastic wrap. This helps keep moisture in. You can also place it in an airtight container. Store it in the fridge for up to five days. For long-term storage, freezing is a great option. Cut the cornbread into squares for easy access. Wrap each piece in plastic wrap, then place them in a freezer-safe bag. This way, it can last for up to three months. When you're ready to enjoy it, just take out what you need. To enjoy your cornbread again, reheating is key. For the best texture, use the oven. Preheat your oven to 350°F (175°C). Place the cornbread on a baking sheet. Heat it for about 10-15 minutes. This warms it through and keeps it soft. You can also use the microwave for speed. Just place a slice on a plate and cover it with a damp paper towel. Heat in 15-second bursts until warm. Be careful not to overheat, as it can get tough. Enjoy your delightful cornbread just like fresh! Cheesy Jalapeño Cornbread is a tasty treat. It blends sweet, spicy, and cheesy flavors. You might have questions about it, so let’s answer some common ones. Yes, you can use different cheeses. Try Monterey Jack for a milder taste. Pepper Jack adds more spice. You can even mix cheeses for more flavor. Just keep the same amount—1 cup shredded cheese. You can prepare the batter a day early. Mix the dry and wet ingredients in separate bowls. Store them in the fridge. When you are ready, mix them and bake. For baked cornbread, cool it, then wrap it tightly. It stays fresh in the fridge for up to three days. Cheesy Jalapeño Cornbread pairs well with many dishes. Serve it with chili or soup for a warm meal. You can also enjoy it with tacos or grilled meats. For a snack, try it with butter or honey. It is a great side dish for any gathering. Check out the Full Recipe for more ideas! Now that you've explored the key ingredients and steps for making Cheesy Jalapeño Cornbread, you have all the tools to create a tasty dish. Remember the tips for adjusting spice levels and using the right baking equipment for best results. Don’t hesitate to experiment with flavors or dietary needs. Store your leftovers properly to enjoy later. With this recipe, you can impress your family and friends. Dive into the flavors and have fun baking!

Cheesy Jalapeño Cornbread

Savor the deliciousness of Cheesy Jalapeño Cornbread Delight with this easy recipe! Perfect for gatherings or cozy dinners, this cornbread combines sharp cheddar and zesty jalapeños for an irresistible twist. In just 35 minutes, you can bake up a batch that’s golden brown and packed with flavor. Ready to elevate your meals? Click to explore this recipe and learn how to make your own delightful cornbread today!
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Ingredients
  

1 cup yellow cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

1/2 teaspoon fine sea salt

1/4 cup granulated sugar

1 cup whole milk

2 large eggs, at room temperature

1/4 cup unsalted butter, melted and slightly cooled

1 cup sharp cheddar cheese, shredded

1/2 cup pickled jalapeños, diced (substitute with fresh jalapeños for an extra kick)

1/4 cup fresh green onions, sliced thinly

Instructions
 

Begin by preheating your oven to 400°F (200°C). Generously grease an 8-inch square baking dish or a well-seasoned cast-iron skillet, then set it aside for later use.

    In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, fine sea salt, and granulated sugar. Whisk together until the mixture is homogenous, ensuring there are no lumps.

      In a separate bowl, whisk the whole milk, large eggs, and melted (and slightly cooled) butter together until the mixture is smooth and frothy.

        Carefully pour the wet ingredients into the bowl of dry ingredients. Stir gently using a spatula or wooden spoon until just combined; take care not to overmix, as a few lumps are perfectly acceptable.

          Gently fold in the shredded sharp cheddar cheese, diced jalapeños, and fresh green onions until all the ingredients are evenly distributed throughout the batter.

            Transfer the cornbread batter into the prepared baking dish or skillet, smoothing the surface with a spatula to ensure even baking.

              Place the dish in the preheated oven and bake for 20-25 minutes, or until the top is beautifully golden brown and a toothpick inserted into the center comes out clean.

                Once baked, let the cornbread cool in the pan for about 5 minutes. Then, slice it into squares or wedges for serving.

                  - Prep Time: 10 minutes

                    - Total Time: 35 minutes

                      - Servings: Approximately 9 squares

                        - Presentation Tips: Serve warm, garnished with extra sliced green onions and a side of butter for slathering. A sprinkle of extra shredded cheese on top can elevate the presentation too!