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This Cheesy Jalapeño Cornbread uses simple and tasty ingredients. Here’s what you need: - 1 cup cornmeal - 1 cup all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/4 cup sugar - 1 cup milk - 2 large eggs - 1/4 cup unsalted butter, melted - 1 cup shredded cheddar cheese - 1/2 cup pickled jalapeños, diced (or fresh jalapeños for more heat) - 1/4 cup green onions, sliced Choosing fresh jalapeños can make a big difference. Fresh ones have a bright taste and a nice crunch. If you prefer more heat, opt for fresh jalapeños instead of pickled. You can also change up the cheese. Try pepper jack for a spicy kick or gouda for a smoky flavor. Mixing different cheeses can create a unique taste that fits your style. This recipe is perfect for gatherings or a cozy night in. You can find the full recipe above to guide you through each step. Enjoy each bite of this cheesy, spicy treat! 1. Preheat oven and prepare baking dish Start by setting your oven to 400°F (200°C). While it heats, grease an 8-inch square baking dish or a cast-iron skillet. This will help the cornbread come out easily. 2. Mixing dry ingredients In a large bowl, combine 1 cup of cornmeal, 1 cup of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of salt, and 1/4 cup of sugar. Whisk them together until they are well mixed. This mix forms the base of your cornbread. 3. Combining wet ingredients In a separate bowl, whisk together 1 cup of milk, 2 large eggs, and 1/4 cup of melted butter. It should be smooth. This mixture adds moisture and richness to your cornbread. 1. Description of batter mixing Pour the wet mixture into the dry ingredients. Stir gently until just combined. It’s okay if there are a few lumps. Overmixing can make the cornbread tough. 2. Pouring and smoothing the batter Fold in 1 cup of shredded cheddar cheese, 1/2 cup of diced jalapeños, and 1/4 cup of sliced green onions. Mix gently to spread them evenly. Then, pour the batter into the prepared dish. Use a spatula to smooth the top. 3. Baking time and checking for doneness Bake your cornbread for 20-25 minutes. It's done when the top is golden brown. Insert a toothpick into the center; if it comes out clean, your cornbread is ready. Let it cool for a few minutes before slicing. Enjoy that warm, cheesy goodness! For the full recipe, check out the details above. To get the best texture in your cornbread, don't overmix. Overmixing makes it tough. Mix just enough to combine the wet and dry ingredients. A few lumps are okay! You want the right level of moisture. The batter should be thick but pourable. If it feels too dry, add a splash of milk. If it’s too wet, a sprinkle of flour can help. For the best baking results, use a preheated oven. This helps the cornbread rise nicely. Bake it in a cast-iron skillet for a crispy crust. Check it at 20 minutes. A toothpick should come out clean when it’s done. You can add many herbs and spices to boost flavor. Consider adding garlic powder or smoked paprika for a twist. They add depth to the cornbread. Adjust the spice level based on your taste. Use pickled jalapeños for a milder heat. If you want more kick, fresh jalapeños work great! Remove the seeds for less heat. When it comes to cheese, cheddar is a classic choice. But feel free to mix it up! Pepper jack adds heat, while Monterey Jack offers a creamy texture. Experiment to find your favorite mix! For the complete recipe, check out the Full Recipe section above! {{image_2}} To make a gluten-free version, you can swap regular flour for gluten-free flour. Almond flour or a mix of rice flour and tapioca starch works well. Keep in mind that gluten-free flours absorb liquid differently. You may need to add a bit more milk to get the right batter texture. Start with an extra quarter cup of milk, then adjust as needed. For a vegan twist, replace the eggs with flaxseed meal or chia seeds. Use one tablespoon of flaxseed mixed with three tablespoons of water per egg. For milk, almond or soy milk will work great. Use vegan butter or coconut oil instead of regular butter. These swaps keep the flavor strong and the texture nice. You will still enjoy that cheesy, spicy goodness without animal products. To keep your cornbread fresh, store it properly. Place leftover cornbread in an airtight container. It stays good in the fridge for about three days. If you want to save it longer, freeze it. Wrap the cornbread in plastic wrap, then put it in a freezer bag. This method keeps it tasty for up to three months. When it’s time to enjoy your cornbread again, use the right method. The best way to reheat is in the oven. Preheat it to 350°F (175°C). Place the cornbread on a baking sheet and cover it with foil. Heat for about 10-15 minutes. This keeps it warm and soft. If you need a quicker option, you can use the microwave. Heat each piece for about 20-30 seconds. Be careful not to overdo it, or the cornbread will dry out. To avoid this, add a small cup of water in the microwave. This steam helps keep the moisture in. Following these steps ensures your cheesy jalapeño cornbread tastes just as good as when it was fresh. Enjoy every bite! Yes, you can make Cheesy Jalapeño Cornbread ahead of time. It stores well and tastes great later. Here’s how to prepare and store it: - Bake the cornbread as per the recipe. Let it cool completely. - Wrap it tightly in plastic wrap or aluminum foil. - Store it in the fridge for up to three days. You can also freeze it for up to three months. - When ready to eat, thaw it overnight in the fridge if frozen. - Reheat it in the oven at 350°F for about 10-15 minutes. This keeps it moist and warm. Want more spice in your cornbread? It’s easy! Here are some tips: - Use fresh jalapeños instead of pickled ones. They are spicier and add fresh flavor. - Add more jalapeños to the batter. Start with an extra 1/4 cup and adjust to your taste. - Incorporate hot sauce into the wet ingredients. A tablespoon can really kick up the heat. - Spice blends like cayenne or chili powder can add heat without changing the texture. Cheesy Jalapeño Cornbread pairs well with many dishes. Here are some tasty ideas: - Chili: A hearty bowl of chili complements the cornbread perfectly. - Grilled meats: Serve it alongside grilled chicken or ribs for a filling meal. - Salads: A fresh salad balances the rich flavors of the cornbread. - Soups: Try it with a warm bowl of soup for a cozy dinner. For more cooking ideas, check out the Full Recipe! This article covered how to make Cheesy Jalapeño Cornbread. You learned the best ingredients, how to prepare and bake it, and tips for the perfect texture. I shared some fun variations, like gluten-free and vegan options, along with storage tips. Remember, using fresh jalapeños and the right cheese makes a big difference. Enjoy experimenting with flavors and share this tasty treat with friends and family. Happy baking!

Cheesy Jalapeño Cornbread

Savor the flavor with this easy and delicious Cheesy Jalapeño Cornbread recipe! Perfectly fluffy with a spicy kick, it combines cornmeal, cheddar cheese, and jalapeños for a delightful side dish or snack. In just 35 minutes, you can create a golden, mouthwatering cornbread that’s sure to impress. Ready to elevate your meals? Click through to discover the full recipe and make this tasty cornbread today!
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Ingredients
  

1 cup cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/4 cup sugar

1 cup milk

2 large eggs

1/4 cup unsalted butter, melted

1 cup shredded cheddar cheese

1/2 cup pickled jalapeños, diced (or fresh jalapeños for more heat)

1/4 cup green onions, sliced

Instructions
 

Preheat your oven to 400°F (200°C). Grease an 8-inch square baking dish or a cast-iron skillet and set aside.

    In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, and sugar until well combined.

      In a separate bowl, mix the milk, eggs, and melted butter until smooth.

        Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.

          Fold in the shredded cheddar cheese, diced jalapeños, and green onions, mixing gently until evenly distributed.

            Pour the batter into the prepared baking dish or skillet, smoothing 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.

                Once baked, allow the cornbread to cool for a few minutes before slicing it into squares or wedges.

                  Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 9 squares