Jalapeno Cheese Corn Bread
A flavorful jalapeno cheese cornbread with a hint of green onion, perfect as a spicy side dish for family dinners or casual gatherings.
Ingredients
Instructions
- Mix all ingredients well.
- Pour the batter into a buttered baking dish.
- Bake at 425°F for 25 minutes until done.
Tips & Substitutions
For added flavor, try substituting the sharp Cheddar cheese with pepper jack for a spicier kick. If you don't have green onions, regular onions can work too, but use them sparingly. You can also replace the creamed corn with regular corn for a chunkier texture. Make sure to adjust the baking time if using a different dish size or material. Always mix the ingredients until just combined to keep the cornbread tender.
Serving Suggestions
This Jalapeno Cheese Corn Bread pairs beautifully with dishes like Senator Bean Soup or Slow Cooked Sour Cream Pot Roast. Serve it warm, perhaps with a dollop of butter or a drizzle of honey for sweetness. It can also be an excellent side for brunch, complementing dishes like Farmer'S Country Breakfast. For an extra kick, consider adding more jalapenos or serving it with a spicy salsa.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the cornbread in a microwave for 15-30 seconds or in a preheated oven at 350°F for about 10 minutes, covered with foil to prevent drying out. It also freezes well for up to 3 months; just wrap it tightly before freezing.
Nutrition & Diet Analysis (per serving)
Each serving of Jalapeno Cheese Corn Bread contains roughly 1217 calories, with 17g protein, 62g carbohydrates, and 110g fat. It is an excellent source of dietary fiber (131% of the Daily Value), protein (34% of the Daily Value), and calcium (22% of the Daily Value), and a good source of iron and vitamin A. Note that it is relatively high in sodium, at 596mg per serving (26% 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 ahead of time and store it in the refrigerator for up to 24 hours. Just give it a good stir before pouring it into the baking dish. However, baking it fresh ensures the best texture and flavor.
What can I use instead of milk?
If you're looking for a dairy-free option, almond milk or oat milk work well as substitutes. For a richer flavor, try using buttermilk or yogurt mixed with water, which adds a nice tanginess to the cornbread.
How do I know when the cornbread is done?
The cornbread is done when it is golden brown on top and a toothpick inserted in the center comes out clean. If the top browns too quickly, cover it loosely with foil during baking to prevent burning.
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).