I didn’t love the flavor and found it a bit cumbersome to remove the very hot pan and add batter to it. This cornbread is the perfect side dish for all those soups and chilis this Fall season. So sad for those who have never had cornbread…it is the best!!! *. There’s no need to use liners if making this as muffins. Bake for 20 minutes. I know many of you will wonder just how spicy this cornbread is, seeing as it contains two entire … NO sugar ever in cornbread. Yummmm! It’s delicious and moist for days after! Bake for 15 minutes or until golden brown on the edges. I personally like it a bit sweet (this is controversial lol) and if you do, I believe it isn’t considered TRUE southern cornbread. Once the oven is preheated, CAREFULLY remove the skillet or pan from the oven. I will definitely be making it again! I let a friend borrow my cast iron skillet so I placed the batter in a regular dish. Jalapeno Cheddar Cornbread. Spray a 10 inch cast iron skillet or 8x8 baking dish with non-stick spray. sharp cheddar cheese; jalapeño; For serving: chives and flaky sea salt (a must!) This cornbread is loaded with cheese and jalapeno served with a sweet honey butter. The first time, I double the recipe and did have to cook it about 15 minutes longer, as I cooked it in one skillet. Just How Spicy is This Jalapeño Cheddar Cornbread? The perfect amount of heat and sweet all combined into this one cheesy bread. Don't overmix! Sorry that the recipe disappointed you Denise. Didn’t have a 10 inch skillet but used my 12 and baked for 25 minutes – perfect timing. Thanks so much! YUM!!! If I use as written should I shorten the baking time? Thanks for the baking tip for adding baking soda to regular milk. Preheat oven to 350 degrees. So, I did just that, using a bit of oil. I feel like this time of year is hard for bloggers and content creators, as spring may have sprung, but chili season is still going strong for most! Sugar in cornbread can be a hotly debated topic, and now we all know which side of that debate I fall on. Thats the whole point! Add the scallions and cook until bright green and softened, about 1 minute. Thank you for such a wonderful recipe! Delish! Otherwise, I’m not sure what it is. Add the liquid mixture to the dry mixture and stir to just combine. In a small bowl, add the softened butter and scallions. Try using a different cheese or adding bacon, or herbs such as chopped rosemary or sage. As for there not being sugar, you are right. When melted, swirl it around so that it coats the entire bottom of the pan, as well as the sides. Either way, prepare the batter the same, preheat the oven to 400. Serve it with your favorite cozy beef stew, vegan chili or pumpkin chili. Used this recipe as a LOOSE base for our cornbread tonight haha. Thank you!!! I made this cornbread for dinner yesterday and it was great. After a slather of butter and a drizzle of honey I didn’t even miss the sweetness in the cornbread. Oh yum! A kiss of heat from the jalapeño that is paired with savory cornbread and freshly grated cheddar … Honest mistake, I am human. This Cheddar Jalapeño Cornbread is sweet, savory AND spicy, with a touch of brown sugar and honey, pickled jalapeños, and loads of cheese. Stir until batter is smooth. Thanks so much for this recipe! This is my lil’ corner on da internets called A Cozy Kitchen. Let them experience Southern cooking at its finest, and prepare this Hi! Pour the batter into the greased baking dish. it just won’t be as crispy on the bottom but will still be good! Start mixing batter. FIND ME ON PINTEREST FOR MORE GREAT RECIPES! This crazy good cornbread gets a leg up from two classic mix-ins: ooey gooey cheddar cheese and fiery jalapeño. The method, technique and ingredients has varied so much throughout the years. Plus it adds a nice balance to the heat of the jalapeños. You know the crust will be crispy brown when you hear a little sizzle as you pour in batter. Instructions. Another ingredient I love to use in my cornbread is buttermilk. In a separate bowl, combine the milk, eggs and butter. Spray 14 muffin cups with cooking spray or line them with paper liners; set aside. Moist and flavorful with a crispy crust and just the right amount of sweetness from the brown sugar. This bread is the perfect side to any Mexican dish or delicious soup. Same thing happened to me. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. This will be my go to cornbread recipe. Welcome to my Texas Kitchen. Darlene you must have grown up in the south to be a fan of cornbread n beans. Preheat your oven to 400 degrees F. Set your 10-inch cast iron on the stove. One question – can these be made a few days ahead of time and frozen? This is a perfect recipe. It was dense and bread-y instead of the typical (for me) cakey and crumbly, and the crust was reeeeaaaaal crunchy. I like there to be a moistness to it. Suggestion for a good crust on your cornbread: place cast iron pan on stove top eye (medium) before beginning mixing batter. I agree..so much better than plain rolls 🙂. Thanks so much Ashley 🙂, Oh yum! I was afraid that the butter was going to burn but it absolutely didn’t—it was fantastic. We used Nick Malgieri’s recipe for bacon and green onion cornbread … 1. If you make this on Instagram, let me know! Transfer to the freezer and keep up to 1 month. In medium mixing bowl add the flour, cornmeal, baking soda, and salt, stir to combine. I love this recipe cornbread is very good I encata this blog is excellent thanks for an excellent fabulous recipe conparit this blog. Tag @acozykitchen on Instagram & hashtag it #acozykitchen. Like an old friend, cornbread … This classic Southern cornbread is studded with cheesy cheddar and diced jalapeños. My sole cast iron pan is 12″. Using it to melt the butter is a grand idea. 2. But I’ve toned the sweet down in this jalapeño cheddar cornbread recipe, there to add a bit of interest and to pay homage to my Texas roots. Doing this resulted in a super crisp crust and flavorful one…thanks to the butter. Add in the eggs, milk and honey. This Jalapeño Cheddar Cornbread  has crispy edges, a super moist crumb, is very cheesy and spicy (thanks to the cheese, cornmeal and jalapeño), and a teeny bit sweet. To make sour milk to use in place of buttermilk: Add about 2 and 1/2 teaspoons of lemon juice or plain white vinegar to your measuring cup, then pour the milk in to reach 1 and 1/2 cup. WANT TO TRY THIS JALAPENO CHEDDAR CORNBREAD? Grease an 8 x 8 baking dish with the rest of the oil. have you confirmed your oven with a meat thermometer. Add the scallions and cook until bright green and softened, … If more sweet is desired, honey is always on stand by for drizzling. Before we dive in, let’s discuss what I love and want from cornbread. Add to a small bowl and sprinkle the top with flaky sea salt. You might even hear it sizzle when it hits the hot pan! don’t scrape it clean with a spatula). This was delicious! House of Yumm is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Thank you! My first scratch cornbread and it turned out perfect! If your skillet is smoking, rest it a few minutes bc it is a little too hot. I did add a dash more buttermilk and some cool melted butter to the batter. Only mayo allowed in my house. This looks amazing, Serene! Immediately pour the cornbread batter into the skillet. The best part of this jalapeño cheddar cornbread is the playfulness of the two toppings with their combination of flavors. And you were also right in that I forgot to mention where to add the honey! Nothing is worse than dry, gritty cornbread. If you don’t have buttermilk on hand you can make some sour milk. In a large mixing bowl, combine the cornmeal, flour, sugar, baking … I have made this 3 times now and my family LOVES it. There’s instructions in the recipe card below for baking these as muffins or in a 9×13 cake pan. On the one hand is the sweetness of the honey glaze, and on the other hand the salty touch with smoked paprika sea salt. Thanks so much Cathy! In a small skillet set over medium heat. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes. And then add the batter to it. Perty doggone good recipe and intro! This sounds delicious…..Can you freeze corn bread? It’ll be preheated and greased with butter. an 9-inch cake pan should work! Fry bacon in a large cast-iron skillet over medium-high heat, turning occasionally, until evenly … Tex Mex is my favorite, and I comfort myself with classic Southern foods. This jalapeño cornbread is perfect for cooks and eaters who like a little zip in their side dishes.This is a great cornbread to serve with a bowl of hot and spicy beef chili.Or, serve it with baked beans, soup, or just about any meal. Perfect for baking, and gets the same results as using buttermilk. The recipe left out when to add the honey as well. cheesy jalapeno cornbread, cheesy jalapeno recipe, jalapeno cheddar cornbread, jalapeno cornbread recipe, southern cornbread, southern cornbread recipe, (such as grapeseed, avocado oil or vegetable oil). This will make sour milk. Then pour in the melted butter. Mix together until combined. Using buttermilk helps keep these muffins tender, and moist. I decided against making the honey butter but definitely will be saving this one to make again and again! Served warm with chili or soup, this jalapeño cheddar cornbread makes a perfect cool-weather meal or a great side dish for the holidays. It turned out great. So glad it turned out! Thaw in the fridge overnight and then warm up in a 200 degree oven. I can’t wait to try the recipe for real— jalapeños and all! As a person who was born in the South but doesn’t consider herself a Southerner (with parents from South America), cornbread wasn’t exactly something I grew up eating. I just made this and am anxious to see how it will taste with Remove the skillet from the oven. Jiffy Cornbread with Jalapeno and Cheese . Not feeling jalapeño and cheddar? Thanks! Just give the muffin tin a quick spray with a non stick baking spray. Jalapeño Cheddar Cornbread. My cast iron skillet is on the small side, so I did half the batter in there and divided the rest up between some mini-muffin tins. It’s slightly gritty in texture. It evolved over time; people added buttermilk, leavening, pork fat, salt…all the good things. Keep the base cornbread … Thanks for stopping by my cozy space on the internet. Let it sit briefly. This Jalapeno Cheddar Cornbread recipe is a spicy way to change up a go to dinner side dish! I love tacos, queso and BBQ. I agree with you about Dukes mayo. So it’s no surprise that when you add them to a basic cornbread recipe, you can easily transform a side dish into a superstar. The perfect amount of sweet and heat in this cheesy bread side dish! Which is why my recipe uses a combination of flour and cornmeal. This was a huge hit at our chili cook-off. Milk + lemon juice instead of buttermilk, oil instead of butter, would have used white sugar instead of honey IF I HAD REMEMBERED SUGAR AT ALL. The best, easy to make cornbread dressed up with shredded sharp cheddar cheese and diced up jalapeño. Can’t eat jalapeño peppers. Jalapeño Cheddar Cornbread with Sweet Honey Butter. Cornbread is a major part of any southern-style American meal. Had to make a lot of substitutions based on what we had. I did this earlier today and although it looked really pretty, I could not get it to set…. I also added a dash of cayenne to the dry ingredients. Once it finished cooking I cut a piece and placed it on top of some collard greens made with smoked turkey. spray a muffin tin with non stick baking spray, set aside. I agree that real Southern cornbread is not sweet, but you maintain some of that authenticity via your cast iron skillet and use using buttermilk. In a separate bowl, combine the milk, eggs, and butter. 1 in 7 kids in the United States today faces hunger. Blue Cornbread Muffins with Salty Honey Butter. Buttermilk Cheddar Jalapeño Cornbread Recipe Notes. I’ve mastered my recipe and it’s all in my head as I’ve altered the recipe until I got it just right. I think I used a smaller cast iron skillet then I should have. Cornmeal is just ground up dried corn. To achieve all of this this is what I went with. Cornbread is made out of a mixture of flour and cornmeal. Excellent recipe Adrianna, thanks for sharing. Bake the jalapeño cheddar cornbread … I love a cornbread that has a bit of tang, I like it on the sweeter side, I like there to be a balance in the texture. I live in Los Angeles, California with my husband Joshua and my corgi Amelia. Do I need to alter the quantities of the ingredients or just make as written but the bread will not be as thick? You can make ahead and freeze cornbread. My second time around I used pickled jalapeños as I found the fresh ones lost their kick during the baking process. I love the balance of spicy and sweet here! In a small skillet set over medium heat. I’ve been making a similar type of recipe for more than 20 years for Thanksgiving dinner; however, mine takes a whole medium chopped onion, no flour, and many more Jalapenos and a lot more cheese. Your email address will not be published. Fantastically fluffy Jalapeño Cheddar Cornbread FTW! Cooked it in a preheated cast iron skillet at 400° until golden brown and done throughout. Add the melted butter, cream, and eggs to a mixing bowl and whisk to combine. Whip up a batch of this cast iron skillet jalapeño cheddar cornbread recipe as the perfect side dish! Required fields are marked *,   By submitting this comment you agree to share your name, email address, website and IP address with House of Yumm. The only thing that changes is the baking time. Allow to come to room temperature and then wrap tightly with plastic wrap. Preheat oven to 400℉ degrees. Move over dinner rolls…..this cornbread looks sooooo much better! Melt bacon grease in pan. And more than 11 million kids nationwide live in a “food insecure” home. Instructions. 1) Combine the flour, polenta, sugar, baking powder and salt in a large bowl. I have a gas stove and it is alway on the mark. Now you have me wanting cornbread so bad! Subscribe to receive new posts via email. That being said, it was the best texture of any cornbread I’ve ever made. Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. Hope you enjoy your stay! I speak from experience Laura 🙂 I’ve suffered a few failures in my day. This is where the yellow color comes from. I always learned that in order to get a super crisp crust on cornbread, preheating the pan in the oven is necessary. Combine the milk, eggs, cheddar, jalapeños, and ¼ cup vegetable oil in a separate small bowl and whisk together. Made this today and added some cooked corn and baked it with cheese on top! I love cornbread and this kicked up version looks great too! 3. Cornbread history has it that it first started with Native Americans grinding corn into cornmeal and mixing it with water and cooking it over a fire. Not too gritty, not too fluffy. To make this jalapeño cheddar cornbread, first mix together the wet ingredients in one bowl and the dry in another. I say ok with that! Looking for recipes to pair with this Jalapeño Cheddar Cornbread? Bacon, cheddar cheese, and jalapeños play well together. oh no i’m sorry it gave you trouble! You could use other types of cheeses like smoked gouda, fontina, smoked cheddar or swiss. Lastly, pour in the melted butter (some butter remaining in the pan is great! Place cornbread in a greased muffin tin, mini muffin tin or 2-quart casserole dish. IT WILL BE HOT! In a medium bowl or a large measuring cup, measure out the buttermilk, whisk in the eggs, and neutral oil. Most buttermilk cornbread … This recipe can also make a 9x13 pan of cornbread. And other than the cornmeal you most likely have all the ingredients at home. Especially with brown beans! Jalapeño cornbread offers a cheesy topping with a kick of spice from the jalapeño. They often times cooked it on a gardening hoe, over an open flame, hence the name “hoe cake.”. Check out this Jalapeno Cheddar Cornbread recipe below or PIN IT for later!. Turn the heat off. I finally got around to making this and it’s SO good! My name is Serene Herrera. This recipe can do both! Ate two pieces at dinner and snuck another before bed – going to have to freeze some so I don’t end up living off it . I cooked it for 30 mins to start…then another 5, then another 5, then another 5 and another 5 after that for a total of 45 mins and the center was still soggy. Making homemade cornbread is SO easy. Stir to combine. Combine the two, then stir in the creamed corn, diced jalapeño, green onions, and shredded cheddar. I followed the recipe exactly to the T but it came out really crispy on the edges and top but the center was too moist…kinda like a soggy bread. Pour the wet ingredients into the dry and mix no flecks of flour remain, being sure not to overmix the cornbread. Try it both ways. Pinned.   The perfect amount of heat and sweet all combined into this one cheesy bread. I accidentally forgot the neutral oil but because it was already so flavourful, mine came out tasting moist and wonderful! Jalapeño cheddar cornbread is one of our favorite ways to enjoy cornbread. Pour the batter into the buttered cast iron skillet and immediately transfer to the oven to bake until golden brown on top and until a skewer inserted into the center comes out clean, about 25 to 30 minutes. let me know how it goes! Add the shredded cheddar and diced jalapeños and toss the dry ingredients together. Decided against the jalapeños because we had kids eating with us. Cooked perfectly just under 30min!!!! 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