Moist, tender, slightly sweet, deliciously salty and perfectly cheezy – quite simply the best Jalapeño Cheddar Cornbread you’ll ever have!
So… What’s cornbread supposed to be, anyway? I mean, is it typically Mexican, or is it more of an American dish? And are you supposed to eat it *with* something, or it is supposed to be a meal on its own?
Sure, I guess it makes for an excellent “side” and would accompany just about any meal brilliantly, but the way I see it, cornbread is so super loaded with all kinds of good things and is so crazy filling that it practically qualifies as a meal as a whole.
Or well, at least this Jalapeño Cheddar Cornbread does!
But none of that really matters now, does it? What’s really important is that this stuff is seriously yummy!
It’s moist, it’s tender, it’s fluffy but sorta kinda dense, at the same time; it’s tasty and cheesy, it’s slightly sweet and deliciously salty, it’s all of this, all at once. It’ll have your taste buds sing in unison. You’ll want to have it for (and/or with) breakfast, snack, lunch and dinner!
Heck, you’ll want to get up in the middle of the night to have a piece.
And you know what the best part is? This Jalapeño Cheddar Cornbread is so easy to make, you could probably do it with your eyes closed. And it doesn’t require a whole bunch of hard to find ingredients, either. In fact, most of them you probably already have in your kitchen, right now!
Well, except maybe for the jalapeño peppers, but I’m sure you can get your hands on a couple of them real quick, right?
So, what do you say we whip one up right this instant?
STEP-BY-STEP INSTRUCTIONS AND PICTURES
Preheat your oven to 400°F degrees; grease and lightly coat a 9″ baking dish with corn meal; set aside.
In a bowl or large measuring cup, whisk together the buttermilk, melted butter, honey and eggs; reserve.
While you’re at it, it might be a good idea to grate your cheese, prep your jalapeño peppers and get your corn kernels ready. You can throw all those into the same bowl, but you’ll want to save a handful of the cheese and jalapeño to garnish the top of your bread.
Finally, in another mixing bowl, combine the cornmeal, flour, baking powder and salt; mix that really well with a whisk until fully combined.
And that’s it! You’re practically done. All that’s left to do now is put everything together.
Add the grated cheese and chopped jalapeño (except for the handful of each that you saved to garnish the top of the bread) as well as the corn kernels to the flour mixture.
Now about the corn kernels: it doesn’t matter whether you use fresh, canned or frozen. Just make sure that you drain your corn well if you have to, so it’s good and dry when you add it to the flour mixture. If using frozen, you don’t even need to cook it; just thaw it and then drain it real good.
Oh, and if you need to thaw your corn in a hurry, you can do so by rinsing it under cold running water or by throwing it in the microwave for a few seconds.
Mix the corn kernels, grated cheese and chopped jalapeño into the dry ingredients until they are completely coated.
Coating them in flour like this will help prevent them from sinking straight to the bottom of the batter.
Now pour the buttermilk mixture over the dry ingredients…
… and stir delicately with a spoon until just combined.
Pour the batter into the prepared pan and spread it evenly all the way to the edge.
Sprinkle with the handful of chopped jalapeño and grated cheese that you saved earlier…
Now bake your cornbread for 25 minutes or until the top gets nicely golden and a toothpick inserted in the center comes out clean.
Wait ’til you smell this… your nostrils will be making a little dance, I’m sure of it!
Allow your cornbread to cool for a few minutes and then cut it into 9 pieces.
You could also do 16 smaller pieces if you wanted to, but I’m not sure that would be such a good idea: you’d probably end up having 2 pieces instead of 1!
Last but not least: serve warm, with butter.
Lots of butter!
- 1-1/2 cup (200g | 7oz) yellow corn meal
- 1 cup (130g | 4.5oz) unbleached all-purpose flour
- 3 tsp baking powder
- 1 tsp salt (I use Himalayan salt)
- 2 large jalapeño peppers, seeded and finely chopped (save a handful to garnish)
- 1-3/4 cup (175g | 6.2oz) grated sharp cheddar cheese (save a handful to garnish)
- 1 cup (170g | 6oz) corn kernels (fresh, frozen or canned)*, drained well
- 1-1/4 cup (300ml) buttermilk
- 1/3 cup (80g | 2.8oz) butter, melted
- 1/3 cup (110g | 3.9oz) liquid honey
- 2 large eggs
- Preheat oven to 400°F degrees; grease and lightly coat a 9" baking dish with corn meal. Set aside.
- In a large mixing bowl, combine the cornmeal, flour, baking powder and salt; mix well with a whisk until fully combined. Add the grated cheese and chopped jalapeño (save a handful of each to garnish the top of the bread) as well as the corn kernels to the flour mixture. Mix delicately until well coated.
- In a separate bowl or measuring cup, whisk together the buttermilk, melted butter, honey, and eggs. Pour over reserved dry ingredients and stir delicately with a spoon until just combined. Pour into the prepared pan and sprinkle with reserved chopped jalapeño and grated cheese.
- Bake for 25 minutes or until the top is nicely golden and a toothpick inserted in the center comes out clean.
- Allow to cool for a few minutes and cut into 9 pieces. Serve warm, with butter.
*it doesn’t matter whether you use fresh, canned or frozen. Just make sure that you drain your corn well if you have to, so it’s good and dry when you add it to the flour mixture. If using frozen, you don’t even need to cook it; just thaw it and then drain it real good.