Jalapeno Cheese Cornbread
Jalapeno Cheese Cornbread offers a spicy, cheesy twist on traditional cornbread, featuring sharp Cheddar, chopped jalapenos, and sweet corn. Its moist texture and bold flavors make it perfect for gatherings, barbecues, or as a flavorful side dish to hearty meals. It’s sure to please spice lovers and cheese enthusiasts alike.
Ingredients
Instructions
- Mix the self-rising cornmeal, salt, sugar, eggs, Wesson oil, and milk together until well combined.
- Add creamed corn, chopped onion, shredded sharp Cheddar cheese, and chopped jalapeno peppers to the mixture and stir well.
- Pour the batter into greased large pans.
- Bake at 425°F (220°C) for 30 minutes or until golden brown.
Tips & Substitutions
For extra flavor, consider adding some diced bell peppers or spices like cumin to the batter. If you prefer a spicier cornbread, leave the seeds in the jalapenos. You can substitute the sharp Cheddar cheese with pepper jack for a bolder taste. To make it lighter, use Greek yogurt instead of some of the milk.
Serving Suggestions
This Jalapeno Cheese Cornbread pairs beautifully with chili or soup for a hearty meal. Serve it warm with butter and honey for a sweet touch. It also makes a great side for barbecued dishes, or you can enjoy it as a snack. Consider serving it alongside dishes like Vegetarian recipes or American recipes for a complete meal.
Storage & Reheating
Store leftover cornbread 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. Reheat slices in the oven at 350°F (175°C) for about 10 minutes or in the microwave for 20-30 seconds until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Jalapeno Cheese Cornbread contains roughly 772 calories, with 23g protein, 177g carbohydrates, and 16g fat. It is an excellent source of dietary fiber (323% of the Daily Value), protein (46% of the Daily Value), and iron (35% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 1284mg per serving (56% 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 use regular cornmeal instead of self-rising cornmeal?
Yes, you can use regular cornmeal, but you will need to add baking powder and salt to the mix. A good rule of thumb is to add about 1 tablespoon of baking powder and 1/2 teaspoon of salt for every cup of cornmeal used.
Can I make this cornbread ahead of time?
Absolutely! You can prepare the batter a day in advance and store it in the refrigerator. Just make sure to stir it well before baking. You can also bake it ahead of time, let it cool, and then reheat it when you're ready to serve.
What can I substitute for creamed corn?
If you don’t have creamed corn, you can blend canned corn with a little bit of milk or use fresh corn off the cob. You can also use a mixture of cornmeal and additional milk to mimic the creaminess of creamed corn.
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).