Jalapeno Cheese Cornbread
This is an easy homemade jalapeño cornbread recipe that delivers a big flavor. It's cheesy and spicy, has fresh corn and can be made ahead and frozen. No beating is required; it comes together in 15 minutes and bakes to a golden, wonderfully textured top.
Servings 10 servings
Ingredients
Jalapeño mixture:
- 2 tablespoons unsalted butter
- 1 cup chopped onion about 1 small-medium
- 1 cup corn kernels
- ½ cup chopped red pepper seeded and deveined
- 2 tablespoons chopped jalapeno peppers seeded if you want a milder bread
Cornmeal mixture:
- 1 ¾ cups yellow cornmeal
- 1 ¼ cups all-purpose flour
- ¼ cup sugar
- 1 tablespoon baking powder
- 1 ½ teaspoons salt
- ½ teaspoon baking soda
- ⅛ teaspoon black pepper
- 7 tablespoons unsalted butter cold and in pieces
- 1 ½ cups buttermilk or whole milk
- 3 large eggs
- 1 ½ cups grated white or yellow cheddar cheese packed (don't use the orange slices for cheeseburgers)
Instructions
- Preheat oven to 400ºF (200ºC). Butter a round 9-inch springform pan, a rectangular 8x11-inch pan (lined with parchment paper, see Notes below) or ceramic baking dish.
Jalapeño mixture:
- In a skillet over medium heat, melt 2 tablespoons unsalted butter. Add 1 cup chopped onion and ½ cup chopped red pepper and cook for a few minutes until softened and a little browned.
- Add 1 cup corn kernels and 2 tablespoons chopped jalapeno peppers and cook for 1 more minute. Remove from heat and reserve in a small bowl.
Cornmeal mixture:
- In a large mixing bowl, stir 1 ¾ cups yellow cornmeal, 1 ¼ cups all-purpose flour, ¼ cup sugar, 1 tablespoon baking powder, ½ teaspoon baking soda, 1 ½ teaspoons salt and ⅛ teaspoon black pepper.
- Add 7 tablespoons unsalted butter, cold and in 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 1 ½ cups buttermilk or whole milk and 3 large eggs but don't beat them much.
- Add all at once to the dry mixture and stir just to combine.
- Add 1 ½ cups grated white or yellow cheddar cheese and sauteed vegetables and mix. Alternatively, add 1 cup of grated cheddar and leave the ½ 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 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.
