Jalapeno Cheddar Cornbread
Jalapeno Cheddar Cornbread Recipe from the USA
Introduction
Jalapeno Cheddar Cornbread is a delicious and savory twist on traditional cornbread. The combination of spicy jalapenos and sharp cheddar cheese adds a flavorful kick to this classic dish.
History
Cornbread has been a staple in Southern cuisine for centuries, with variations of the recipe being passed down through generations. The addition of jalapenos and cheddar cheese to cornbread is a modern twist that adds a new level of flavor to this beloved dish.
Ingredients
- 1 cup of yellow cornmeal
- 0.25 cup of sugar
- 2 tbsp of baking powder
- 2 tsp of kosher salt
- 2 cups of milk
- 3 extra-large eggs, lightly beaten
- 0.5 lb (227 g) (2 sticks) of unsalted butter, melted, plus extra for greasing the pan
- 8 oz (227 g) of aged extra-sharp cheddar, grated, divided
- 0.33 cup of chopped scallions, white and green parts, plus extra for garnish
- 3 scallions
- 3 tbsp of seeded and minced fresh jalapeno peppers
How to prepare
- Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl.
- In a separate bowl, combine the milk, eggs, and butter.
- Using a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Do not overmix!
- Mix in 2 cups of grated Cheddar, scallions, and jalapenos. Allow the mixture to sit at room temperature for 20 minutes.
- Meanwhile, preheat the oven to 350°F (177°C) and grease a 9 by 13 by 2-inch baking pan.
- Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions.
- Bake for 30 to 35 minutes, or until a toothpick comes out clean.
- Cool and cut into large squares.
- Serve warm or at room temperature.
Variations
- Add cooked and crumbled bacon for an extra layer of flavor.
- Substitute the cheddar cheese with pepper jack for a spicier kick.
- Mix in some corn kernels for added texture.
Cooking Tips & Tricks
Be sure not to overmix the batter, as this can result in a tough and dense cornbread.
- Allowing the batter to sit at room temperature for 20 minutes before baking helps the flavors to meld together.
- For a spicier cornbread, leave the seeds in the jalapenos. For a milder version, remove the seeds before mincing.
Serving Suggestions
Jalapeno Cheddar Cornbread pairs well with chili, barbecue, or as a side dish for a hearty soup.
Cooking Techniques
Be sure to preheat the oven before baking the cornbread to ensure even cooking.
- Use a toothpick to test for doneness - it should come out clean when inserted into the center of the cornbread.
Ingredient Substitutions
If you don't have jalapenos, you can use canned green chilies for a milder flavor.
- Any type of cheese can be used in place of cheddar, such as mozzarella or Gouda.
Make Ahead Tips
Jalapeno Cheddar Cornbread can be made ahead of time and stored in an airtight container at room temperature for up to 2 days.
Presentation Ideas
Serve Jalapeno Cheddar Cornbread on a wooden cutting board with a dollop of honey butter on the side for a beautiful and delicious presentation.
Pairing Recommendations
Pair Jalapeno Cheddar Cornbread with a glass of sweet tea or a cold beer for a classic Southern meal.
Storage and Reheating Instructions
Store leftover Jalapeno Cheddar Cornbread in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Nutrition Information
Calories per serving
Each serving of Jalapeno Cheddar Cornbread contains approximately 250 calories.
Carbohydrates
Each serving of Jalapeno Cheddar Cornbread contains approximately 25 grams of carbohydrates.
Fats
Each serving of Jalapeno Cheddar Cornbread contains approximately 15 grams of fat.
Proteins
Each serving of Jalapeno Cheddar Cornbread contains approximately 8 grams of protein.
Vitamins and minerals
Jalapeno Cheddar Cornbread is a good source of calcium, vitamin A, and vitamin C.
Alergens
Jalapeno Cheddar Cornbread contains dairy (cheddar cheese, milk, butter) and eggs.
Summary
Jalapeno Cheddar Cornbread is a flavorful and satisfying dish that is relatively high in fat and calories, but also provides a good amount of protein and essential vitamins and minerals.
Summary
Jalapeno Cheddar Cornbread is a flavorful and savory twist on traditional cornbread, with a spicy kick from jalapenos and sharp cheddar cheese. This dish is perfect for serving alongside chili, barbecue, or as a side dish for a hearty soup. Enjoy the rich flavors and satisfying texture of this delicious cornbread recipe!
How did I get this recipe?
The moment I found this recipe is etched in my memory forever. It was a warm summer day when I stumbled upon it, tucked away in an old cookbook that had been passed down to me from my own grandmother. As I flipped through the worn pages, my eyes landed on the words "Jalapeno Cheddar Cornbread" and my curiosity was piqued.
I had always been a lover of spicy foods and the combination of jalapenos and cheddar cheese in a cornbread sounded absolutely delicious. I could almost taste the warm, fluffy bread with its slightly spicy kick and gooey melted cheese. Without hesitation, I decided that I had to try this recipe for myself.
I had learned to cook from my own mother, who was a wonderful cook herself. She had taught me the basics of cooking and baking, but I had always been eager to try new recipes and experiment in the kitchen. This jalapeno cheddar cornbread was just the kind of recipe that sparked my creativity and made me excited to get cooking.
I gathered all the ingredients I needed and set to work in the kitchen. I chopped the fresh jalapenos, grated the sharp cheddar cheese, and mixed together the cornmeal, flour, and baking powder. As I worked, the familiar scents of the kitchen filled the air and I felt a sense of contentment wash over me.
Once the batter was mixed and poured into the baking dish, I eagerly slid it into the oven and waited anxiously for it to bake. The minutes seemed to drag on as the tantalizing aroma of the cornbread filled the kitchen. Finally, the timer dinged and I carefully pulled the golden-brown bread out of the oven.
I couldn't wait to taste it. I sliced off a piece and took a bite, savoring the flavors that exploded in my mouth. The cornbread was moist and tender, with just the right amount of heat from the jalapenos and richness from the cheddar cheese. It was a perfect balance of flavors that left me craving more.
From that moment on, Jalapeno Cheddar Cornbread became a staple in my kitchen. I made it for family gatherings, potlucks, and just for myself on lazy Sunday afternoons. Each time I made it, I added my own little twist, whether it was a sprinkle of paprika or a drizzle of honey on top.
Over the years, I shared the recipe with friends and family members who were just as enamored with it as I was. It became a beloved dish that was requested at every gathering and I was always happy to oblige. I loved seeing the smiles on their faces as they took their first bite of the spicy, cheesy cornbread.
As I grew older, my love for cooking only deepened. I continued to experiment with new recipes and techniques, always eager to learn more and expand my culinary skills. But no matter how many fancy dishes I tried, Jalapeno Cheddar Cornbread remained a favorite.
Now, as I sit here reminiscing about that fateful day when I discovered the recipe, I can't help but feel grateful for the joy that cooking has brought into my life. It has been a source of comfort, creativity, and connection with loved ones. And I know that as long as I have my trusty old cookbook and a kitchen to work in, I will continue to cook and share the joy of good food with those around me.