Cheesy Jalapeño Cornbread: The Ultimate Comfort Food Recipe
Introduction to Cheesy Jalapeño Cornbread
Welcome to the world of Cheesy Jalapeño Cornbread! This delightful dish combines the rich, sweet flavors of cornbread with a spicy kick from jalapeños and the creamy goodness of cheddar cheese. Whether you’re hosting a family gathering, enjoying a cozy night in, or simply craving a comforting side, this cornbread is sure to please. It’s easy to make and brings a unique twist to traditional cornbread that everyone will love.
A Personal Story Behind My Cheesy Jalapeño Cornbread Journey
I remember the first time I tried Cheesy Jalapeño Cornbread at a local potluck. The moment I took a bite, the warm, cheesy goodness combined with the spicy jalapeños sent my taste buds dancing! Since then, I’ve made it a staple in my kitchen. It reminds me of family gatherings where laughter and good food go hand in hand. Each time I bake this cornbread, it brings back those fond memories, and I hope it does the same for you.
What Makes This Cheesy Jalapeño Cornbread Recipe Special?
This recipe stands out because of its perfect blend of flavors and textures. The sweetness from the maple syrup balances the heat from the jalapeños and the savory richness of the cheddar cheese. Additionally, the use of almond milk makes it a bit lighter, while the cast-iron skillet gives the cornbread a beautifully crispy crust. It’s a dish that’s not only delicious but also simple to prepare, making it an ideal choice for both novice and seasoned cooks.
The Full Cheesy Jalapeño Cornbread Recipe
Ingredients
- 1 cup cornmeal
- 1 cup + 1 tablespoon all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon baking soda
- 1 cup almond milk
- 1 large egg
- 1/4 cup maple syrup
- 1/4 cup extra-virgin olive oil or any neutral oil
- 4 scallions, chopped (reserve some for topping)
- 3/4 cup seeded and diced jalapeño peppers (2 to 3 peppers, reserve some for topping)
- 3/4 cup shredded cheddar cheese
- 1 tablespoon butter (for greasing the pan)
- Honey Butter (for serving)
Instructions
- Preheat your oven to 350°F with a 10-inch cast-iron pan inside. This helps achieve a nice crust on the cornbread.
- In a large bowl, mix the cornmeal, flour, baking powder, salt, and baking soda. Make sure to whisk them together well to ensure even rising.
- In a medium bowl, whisk together the almond milk, egg, maple syrup, and oil until well combined.
- Combine the wet ingredients with the dry ingredients and stir until just mixed. Be careful not to overmix! Fold in the chopped scallions, diced jalapeños, and shredded cheese.
- Carefully remove the hot skillet from the oven using an oven mitt. Grease it with butter to prevent sticking.
- Pour the batter into the pan, sprinkle with the remaining scallions and jalapeños for an extra pop of flavor, and bake for 20 to 24 minutes. The cornbread is ready when the center springs back to the touch and a toothpick comes out clean. Allow it to cool for at least 20 minutes before slicing to let the flavors meld.
- Serve warm with honey butter for a sweet and savory experience!
Serving Suggestions and Variations for Cheesy Jalapeño Cornbread
This cornbread pairs beautifully with chili, soups, or grilled meats. For a fun twist, try adding different types of cheese, like pepper jack for an extra kick, or mix in some corn kernels for added texture. If you prefer a milder version, simply reduce the amount of jalapeños or remove the seeds. It’s also delightful served alongside a fresh salad for a lighter meal.
Frequently Asked Questions About Cheesy Jalapeño Cornbread
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 remember to bake it fresh before serving for the best texture.
How do I store leftovers?
Store any leftover cornbread in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 3 months. Just reheat in the oven or microwave when you’re ready to enjoy it again!
What can I use instead of almond milk?
You can substitute almond milk with any non-dairy milk or regular cow’s milk if you prefer. Just ensure it’s unsweetened if you want to maintain the balance of flavors.
Cheesy Jalapeño Cornbread
Equipment
- 10-inch cast iron skillet Ideal for achieving a crispy crust.
Ingredients
Main Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon all-purpose flour
- 2 teaspoons baking powder
- 1 /2 teaspoon sea salt
- 1 /4 teaspoon baking soda
- 1 cup almond milk
- 1 large egg
- 1 /4 cup maple syrup
- 1 /4 cup extra-virgin olive oil or any neutral oil
- 4 pieces scallions chopped, reserve some for topping
- 3 /4 cup jalapeño peppers seeded and diced, reserve some for topping
- 3 /4 cup shredded cheddar cheese
- 1 tablespoon butter for greasing the pan
- 1 serving honey butter for serving
Instructions
- Preheat your oven to 350°F with a 10-inch cast-iron pan inside. This helps achieve a nice crust on the cornbread.
- In a large bowl, mix the cornmeal, flour, baking powder, salt, and baking soda. Make sure to whisk them together well to ensure even rising.
- In a medium bowl, whisk together the almond milk, egg, maple syrup, and oil until well combined.
- Combine the wet ingredients with the dry ingredients and stir until just mixed. Be careful not to overmix! Fold in the chopped scallions, diced jalapeños, and shredded cheese.
- Carefully remove the hot skillet from the oven using an oven mitt. Grease it with butter to prevent sticking.
- Pour the batter into the pan, sprinkle with the remaining scallions and jalapeños for an extra pop of flavor, and bake for 20 to 24 minutes. The cornbread is ready when the center springs back to the touch and a toothpick comes out clean. Allow it to cool for at least 20 minutes before slicing to let the flavors meld.
- Serve warm with honey butter for a sweet and savory experience!