What does jalapeno cornbread go well with?

It's a soft bread with lots of texture and flavor, so it's perfect for soups, stews, grilled meat, and for the Thanksgiving table, of course.

Can I freeze jalapeno cornbread?

Yes, you can! And it's a great way of baking it ahead. Wrap it well in plastic wrap and then in aluminum foil or an airtight bag. It lasts for a month.

Do you need to soak cornmeal?

Not for this recipe. You can use it directly and have moist cornbread when you bite into it. But if you want a softer, less gritty crumb, you can soak it in the buttermilk for an hour or two. Then proceed with the recipe by adding the rest of the ingredients to the cornmeal mixture.

How do you store jalapeno cornbread?

It keeps at room temperature for a day or two, wrapped. Then keep it in the fridge for 4-5 days or freeze it for a month. Always well wrapped or in a freezer bag, so it doesn't dry out. I recommend warming it in the oven before eating.

Jalapeno Cheddar Cornbread (moist, easy recipe)

Ingredients

Units

2 tablespoons + 7 tablespoons unsalted butter (chilled and diced)
1 cup chopped onion (1 small-medium)
1 cup corn kernels
1/2 cup red pepper (seeded, deveined, and finely chopped)
2 tablespoons jalapeno peppers (seeded and finely chopped)
1 3/4 cups yellow cornmeal
1 1/4 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 1/2 teaspoons salt
1/2 teaspoon baking soda
Freshly ground pepper
1 1/2 cups buttermilk or whole milk
3 large eggs
1 1/2 cups grated white or yellow cheddar cheese, packed (don't use the orange slices for cheeseburgers)

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Instructions

Preheat oven to 400ºF /200ºC
Butter a round or square 9-inch springform pan, a rectangular 8x11-inch pan or ceramic baking dish.
In a skillet over medium heat, melt the 2 tablespoons of butter.
Add the chopped onion and red pepper and cook for a few minutes until softened and a little browned.
Add the corn kernels and minced jalapeños and cook for 1 more minute. Remove from heat and reserve in a small bowl.
In a large mixing bowl, stir cornmeal, flour, sugar, baking powder and soda, salt, and pepper.
Add the cold butter pieces and integrate by rubbing them with your palms into the dry ingredients until the mixture resembles coarse sand. Or use a pastry cutter.
In a medium bowl, mix the buttermilk and eggs but don't beat them much.
Add all at once to the dry mixture and stir just to combine.
Add the shredded cheddar cheese and sauteed vegetables and mix. Alternatively, add 1 cup of grated cheddar and leave the 1/2 cup to sprinkle on top.
Pour batter into the prepared pan and bake for 30 to 40 minutes, until golden and a cake tester or toothpick comes out clean.
Let cool on a wire rack.
Store leftovers covered for a day at room temperature, or wrapped in the refrigerator for 4 days or frozen for a month.

Notes

Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you need to adjust.
Half recipe: you can make a smaller bread by halving this recipe, using 2 small eggs and an 8-inch pan.
Corn: I use frozen corn because it's available year-round, but fresh corn can be used and is even better if it's grilled or roasted.
Variations & substitutions: see post above.

Author: Paula Montenegro
Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Side dishes
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/12
Calories: 335
Sugar: 7.5 g
Sodium: 777.3 mg
Fat: 17 g
Carbohydrates: 35.9 g
Fiber: 2.5 g
Protein: 10.1 g
Cholesterol: 89.1 mg