This Jalapeno-Cheddar Cornbread recipe pairs perfectly with a bowl of chili or your favorite BBQ dinner.
When David and I were younger, I made homemade cornbread quite a bit. Chili was a fairly frequent dinner in our house and there was never a batch of chili that didn’t have cornbread to go along with it.
But during our San Diego Comic-Con trip last summer, I realized that I didn’t make cornbread anymore.
One of the places we had dinner at while in San Diego was Crossroads at The House of Blues. As we were looking over the menu, one of our kids spotted cornbread in the appetizer section. More specifically: Cornbread with Jalapeños Peppers and Cheese — and some delicious Maple Butter. She mentioned how good that sounded and suggested that we order it. We did and she was thrilled.
But, seriously, when was the last time I made cornbread? I couldn’t remember and she couldn’t either. Her reaction was further proof that this cornbread at Crossroads was truly a rare occasion.
While I’m not sure why I stopped making homemade cornbread, it’s not complicated, so I know that’s not the reason. It’s pretty easy to make. Even the Jalapeno-Cheddar Cornbread recipe I’m sharing with you today. It’s not exactly like the one we enjoyed at Crossroads, but I was inspired by the addition of jalapenos and cheese and just had to include them.
While Crossroads served their cornbread with a Maple Butter, I opted to keep it a bit more simple: a straight-up, great quality butter. Cornbread and butter go hand-in-hand and I can’t imagine having a piece without spreading some butter on it.
I paired my Jalapeno-Cheddar Cornbread recipe with Finlandia Butter. It’s a deliciously smooth and creamy butter, imported from Finland, that’s made the old-fashioned way with fresh milk from cows cared for on small Finnish family-owned farms. It has no added hormones and has nothing artificial. A premium butter with just the good stuff.
I found Finlandia Butter at Albertson’s and bought both the unsalted and salted varieties.
The unsalted Finlandia Butter was used in my cornbread recipe. It was melted and cooled and combined with all of the other ingredients.
For spreading, you’ll want the Finlandia Butter that is perfectly salted. It’s so good — you won’t be disappointed.
This Jalapeno-Cheddar Cornbread didn’t last long. I cut it into 9 good-sized pieces and it was gone almost as fast as I made it. Even our youngest who doesn’t care for spicy foods loved it saying “it’s really not spicy at all”. That could be good or bad depending on your preference. If you want it even spicier, I would recommend adding an extra jalapeno. To me, one jalapeno was enough for a great flavor.
Jalapeno-Cheddar Cornbread Recipe
I hope you enjoy this recipe — if you aren’t ready to make it yet, but want to save it, be sure to pin it to your recipe or bread board on Pinterest.Print
Jalapeno-Cheddar Cornbread Recipe
- 1 1/2 cups all-purpose flour
- 1 cup cornmeal
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1 jalapeno pepper (stemmed, seeded, and finely chopped)
- 1 cup Cheddar cheese (shredded, divided)
- 1 cup milk
- 2 large eggs
- 2 tablespoons sugar
- 1/2 cup frozen corn (thawed and chopped finely)
- 8 tablespoons unsalted butter (melted and cooled)
- Preheat oven to 400 degrees F. Spray an 8-inch square baking dish with cooking spray.
- In a large bowl, combine the flour, cornmeal, baking powder, baking soda, salt, and cayenne pepper. Once combined, stir in 1/2 cup shredded cheddar cheese and jalapeno.
- In another bowl, combine milk, eggs, sugar, and corn, whisking together to combine.
- Add milk/egg mixture to the dry ingredients; folding them together to just barely combine. Add melted butter and continue folding until dry ingredients are moistened.
- Pour batter into prepared baking dish. Sprinkle top with remaining Cheddar cheese. Bake for 25-35 minutes, or until toothpick insert in center comes out clean.
Adapted from Cook’s Illustrated Cookbook