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Cornbread is a cherished staple of Southern cuisine, embodying tradition and comfort in every bite. This hearty bread, made primarily from cornmeal, has found its way into homes across the United States, bringing warmth and nostalgia to family gatherings, barbecues, and holiday feasts. Among the myriad of cornbread recipes, the Fiery Cheddar Jalapeño Cornbread stands out, combining the classic, slightly sweet cornbread flavor with the boldness of cheddar cheese and the fiery kick of jalapeños. This twist not only caters to spice lovers but also adds a unique flavor profile that elevates this dish to new heights.

Baked Jalapeño Cheddar Cornbread

Looking to spice up your cornbread game? Try this Fiery Cheddar Jalapeño Cornbread recipe that perfectly blends the classic Southern favorite with zesty jalapeños and creamy cheddar cheese. Ideal for serving alongside chili, barbecue, or simply slathered with butter, this cornbread brings comfort and excitement to any meal. With simple ingredients and easy-to-follow steps, it’s a must-try for both seasoned cooks and newcomers. Elevate your gatherings with this flavorful twist!
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Ingredients
  

1 cup cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1/4 cup granulated sugar

1 cup buttermilk (room temperature)

2 large eggs (room temperature)

1/4 cup unsalted butter, melted and slightly cooled

1 cup shredded sharp cheddar cheese

1-2 fresh jalapeños, finely chopped (adjust quantity for desired heat)

1/2 cup corn kernels (can be fresh, frozen, or canned)

Optional: additional sliced jalapeños and cheese for topping

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). Prepare a 9-inch round cake pan or a square baking pan by greasing it lightly with butter or cooking spray.

    Mix Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, salt, and granulated sugar. Make sure all the dry ingredients are evenly distributed to avoid clumping.

      Whisk Wet Ingredients: In a separate medium bowl, thoroughly whisk together the buttermilk, eggs, and melted butter until the mixture is smooth and creamy. Take care to ensure that the butter is not too hot, as it should not cook the eggs.

        Combine Mixtures: Gradually pour the wet mixture into the dry ingredients. Gently stir with a spatula or wooden spoon until just combined — it's perfectly fine if the batter is a little lumpy; avoid over-mixing to keep the cornbread tender.

          Add Mix-Ins: Fold in the shredded cheddar cheese, finely chopped jalapeños, and corn kernels with a spatula, ensuring they are evenly distributed throughout the batter without overworking it.

            Transfer to Pan: Pour the cornbread batter into the prepared pan, using a spatula to smooth the surface. For an extra touch, consider adding a layer of sliced jalapeños and more cheese on top before baking.

              Bake: Place the pan in the preheated oven. Bake the cornbread for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

                Cool and Serve: Once baked, remove the cornbread from the oven and allow it to cool in the pan for about 5 minutes. Then transfer it to a wire rack to cool slightly. Slice into wedges and serve warm, with melted butter or honey on the side for a delightful finish.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 8

                    - Presentation Tips: Serve the cornbread in a rustic basket lined with a clean cloth for a charming touch. Garnish with fresh herbs like cilantro or parsley for added color and a hint of freshness.