Cheese Jalapeno Cornbread
Cheese Jalapeno Cornbread offers a savory, spicy twist with cheesy and jalapeno flavors, perfect as a side dish for gatherings or comforting family meals.
Ingredients
Instructions
- Heat oven to 350°F.
- Grease a well-seasoned 10-inch cast iron skillet or a 9 x 11-inch baking pan; set aside.
- In a large bowl, mix cornmeal, baking soda, and salt.
- In a medium bowl, lightly beat eggs; stir in corn, buttermilk, and melted vegetable shortening or oil until well mixed.
- Pour the liquid mixture into the dry ingredients; stir well.
- Pour half the batter into the prepared skillet; sprinkle with half the cheese and half the peppers.
- Add the remaining batter; evenly sprinkle with the remaining cheese and peppers.
- Bake for 30 to 40 minutes or until golden brown and surface springs back when lightly touched.
- Cut into 16 wedges or squares.
Tips & Substitutions
For a spicier kick, adjust the amount of jalapenos to your liking, or try using different types such as serranos. If you don't have buttermilk, you can make a substitute by adding a tablespoon of vinegar or lemon juice to regular milk. This recipe is versatile; you can swap Cheddar cheese for Pepper Jack for an extra kick, or use a mix of cheeses for varied flavor.
Serving Suggestions
Cheese Jalapeno Cornbread is perfect as a side dish for chili or soups, adding a delightful spicy kick. Serve it warm with butter, or try it with honey for a sweet contrast. It pairs beautifully with Mark'S Fudge for dessert, making for a well-rounded meal. This cornbread also makes a great snack on its own or topped with avocado for a fresh twist.
Storage & Reheating
Leftover cornbread can be stored in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, place slices in a 350°F oven for about 10 minutes or microwave for 20-30 seconds until warm. Enjoy it alongside a bowl of chili or as a side to grilled meats.
Nutrition & Diet Analysis (per serving)
Each serving of Cheese Jalapeno Cornbread contains roughly 307 calories, with 8g protein, 11g carbohydrates, and 26g fat. It is a good source of calcium (19% of the Daily Value), protein (16% of the Daily Value), and vitamin C (14% of the Daily Value). Note that it is relatively high in sodium, at 711mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cornbread ahead of time?
Yes, you can prepare the batter a few hours in advance and refrigerate it until you're ready to bake. Just make sure to bring it back to room temperature before placing it in the oven. This way, the baking soda will remain active, ensuring a nice rise when baked.
What can I substitute for the cornmeal?
If you don't have cornmeal on hand, you can use masa harina or a gluten-free cornmeal alternative. However, the texture may vary slightly. For a unique twist, consider using polenta, but adjust the liquid amounts as polenta has a different consistency.
How do I know when the cornbread is done baking?
The cornbread is ready when it's golden brown on top and springs back when lightly touched. You can also insert a toothpick in the center; if it comes out clean or with a few moist crumbs, it's done. Be careful not to overbake, as this can result in a dry texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).