Not Your Grandmother’s Cornbread Recipe, But Close
Jalapeño cornbread has been a favorite in my kitchen for as long as I can remember. My love for it began as a child during visits to my Mexican grandmother in San Antonio, where she taught me to make sweet cornbread infused with spicy jalapeños, creamed corn, and cheese. While delicious, her version was a bit too sweet and pudding-like for my taste, so over time, I adapted the recipe. My version, Jalapẽno Cheddar Cornbread, highlights fresh, vibrant flavors while keeping the comforting, hearty qualities that make cornbread a classic.
A Brief History of Cornbread
Cornbread’s roots run deep in Native American culinary traditions, where it was a staple long before the Americas were colonized. The earliest versions were simple, made with coarse cornmeal, water, and salt, and cooked on hot coals or in cast iron pans. Over time, these recipes evolved to include more refined ingredients and techniques, giving us the tender, fluffy cornbread we know today.
Interestingly, other cultures have their own versions of corn-based bread. In Portugal, Broa de Milho is made with a combination of cornmeal, wheat or rye flour, yeast, sugar, butter, and salt, resulting in a heartier loaf. Serbia’s Srpska Proja is closer to American cornbread, though often denser and less sweet.
The Perfect Pairings for Jalapẽno Cheddar Cornbread
Cornbread’s versatility makes it an ideal side dish for a variety of meals. It pairs wonderfully with the following:
- Soups and Stews: Try it alongside Picante Pinto Bean Soup, Monte Vista Tortilla Soup, or Rocky Mountain Chili.
- Beans: Serve it with baked or refried beans for a filling, flavorful combination.
- Barbecue: Cornbread’s slightly sweet and savory flavor complements smoky, grilled dishes.
For a creative twist, you can also transform leftover cornbread into croutons. Cube, toast, and toss the crispy bites into a salad or soup.
Why You’ll Love This Recipe
This Jalapeño Cornbread is simple to prepare and bake, making it perfect for busy weeknights or weekend gatherings. Its balance of sweetness and spice, along with its tender texture, ensures it will be a hit at any table.
Jalapẽno Cheddar Cornbread
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 ½ teaspoons baking powder
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 3/4 cup buttermilk
- 2 eggs
- 1/4 cup melted butter
- 2 tablespoons honey
- 1/3 cup diced pickled or fresh jalapenos (seeds removed)
- 1/3 cup sliced scallions
- 1 cup corn kernels
- 1 1/2 cups grated sharp-aged cheddar cheese
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, whisk together the cornmeal, flour, baking powder, sugar, cumin and salt.
- In a separate bowl, combine the buttermilk, eggs, melted butter, and honey.
- Add the jalapenos, scallions, and corn kernels to the wet ingredients and mix well.
- Add the wet ingredients to the dry ingredients, stirring until just combined (don’t overmix).
- Gently fold in 1 1/4 cups cheddar cheese.
- Generously butter a 9x9-inch square baking dish or a 10-inch round pan.
- Pour the batter evenly into the prepared pan.
- Sprinkle the remaining 1/4 cup cheddar cheese over the top of the batter.
- Place the pan in the oven and bake uncovered for 10 minutes.
- Reduce the oven temperature to 375°F (190°C). Cover the pan loosely with foil to prevent over-browning, and bake for an additional 20-30 minutes.
- Insert a toothpick into the center of the cornbread. If it comes out clean, the cornbread is done.
Notes
- Preheat oven to 375°F (190°C) with the rack in the middle of the oven.
- Place the 10-inch skillet in the oven.
- After 10 minutes, remove the skillet from the oven, add two tablespoons of butter, and swirl to coat the bottom and sides of the skillet.
- Pour the batter into the skillet and spread with the back of a wooden spoon.
- Sprinkle with the remaining ¼ cup of cheese.
- Bake for 20-25 minutes.
Enjoy!
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Looks great! Love cornbread— and love the honey rather than too much sugar!
Thanks, Christina! You could leave the sugar out altogether if you prefer it less sweet 😉