Jalapeno and cheddar cornbread is a delectable indulgence that tantalizes taste buds with its unique blend of flavors. This savory treat combines the zest of jalapenos, the creaminess of cheddar cheese, and the wholesome goodness of cornmeal to create a dish that is both comforting and exciting. Whether you're a seasoned cook or a culinary novice, our curated collection of jalapeno and cheddar cornbread recipes will guide you through the process of crafting this delectable dish. From classic Southern recipes to innovative twists on the traditional, our selection caters to diverse tastes and preferences. Dive into a journey of culinary exploration as we unveil the secrets to creating the perfect jalapeno and cheddar cornbread, a dish that will undoubtedly become a favorite in your kitchen.
Here are our top 3 tried and tested recipes!
JALAPENO, BACON AND CHEDDAR CORNBREAD
Provided by Food Network
Categories side-dish
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Place a rack in the center of the oven and preheat the oven to 350 degrees F.
- Combine the cornmeal, flour, sugar, baking powder and salt in a large mixing bowl. Set aside.
- Arrange the bacon strips flat in a single layer in the bottom of a 12-inch cast-iron skillet over medium-high heat. Cook until rendered and crispy, about 8 minutes. Transfer the bacon to one end of a paper-towel-lined plate to drain (save room for the jalapeno!). Add the jalapeno to the bacon drippings and cook until softened and slightly browned, about 4 minutes. Using a slotted spoon, transfer the jalapeno to the plate next to the bacon. Roughly chop the bacon and return to the plate.
- Carefully remove 2 tablespoons of the bacon drippings from the pan, leaving the rest. Keep the pan at the ready for baking the cornbread.
- Whisk together the buttermilk, oil and eggs in a medium bowl. Add the buttermilk mixture to the cornmeal mixture and use a rubber spatula to fold the dry ingredients into the wet until completely incorporated. Mix in the Cheddar, bacon and jalapeno.
- Using a pastry brush, spread the bacon drippings up the sides and around the bottom of the pan. Heat the pan over medium-low heat until the fat just starts to sizzle. Pour in the cornbread batter, allowing the heat to quickly set the bottom crust.
- Put the pan into the oven and bake until golden brown and a wooden skewer inserted into the middle of the cornbread comes out clean, 45 to 50 minutes. Remove from the oven and baste the top crust with the butter. Cool for 20 minutes before serving.
CORNBREAD WITH JALAPENO AND CHEDDAR CHEESE
You can omit the jalapeno and or cheese. They have a nice kick to them. I am removing Trans fats from my recipes for better health. This originally had shortening and now replaced with a healthier choice of oil.
Provided by Rita1652
Categories Quick Breads
Time 30m
Yield 8-10 wedges
Number Of Ingredients 10
Steps:
- Mix corn meal, flour sugar, baking powder and salt.
- Cut in oil till crumbly.
- Mix in jalapeno and cheese.
- Mix in egg and milk till just blended do not over mix.
- Pour batter into a greased hot cast iron pan.
- Bake in a preheated oven 400 degrees for 20 minutes.
BACON CHEDDAR AND JALAPENO CORNBREAD
Steps:
- 1. First thing we've gotta do is fry up our bacon. Cut it up into nice small pieces - as big as you want them in your cornbread muffins. 2. While your bacon is frying, measure out your cornmeal, flour, baking powder and sugar into a nice big mixing bowl. 3. Cut your jalapenos in half and seed them 4. Then cut them up nice and evenly. Although I cut up 3 jalapenos, I only used 2 in the recipe. Didn't want to make them too spicy! 5. Add in your jalapenos along with about ¾ of your shredded cheddar cheese. 6. Dump in your sour cream and eggs and begin to mix everything together gently. 7. By this time, your bacon should be crispy, so dump all of it in along with the fat from the pan. Make sure that it has cooled slightly and that you've mixed In the egg a bit already. We don't want the hot fat to cook the eggs! Scrambled eggs in cornbread is bad! 8. Portion your batter into a greased muffin tin and top with a little bit of remaining cheddar cheese. 9. Bake at 450F for about 10-12 minutes.
Tips:
- For a spicier cornbread, use more jalapeños. You can also add a pinch of cayenne pepper for an extra kick.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
- Be sure to grease your muffin tins well before pouring in the batter. This will help prevent the cornbread from sticking.
- Bake the cornbread until a toothpick inserted into the center comes out clean. This will take about 20-25 minutes.
- Let the cornbread cool for a few minutes before serving. This will help it set and make it easier to slice.
Conclusion:
This jalapeño and cheddar cornbread is a delicious and easy-to-make side dish that is perfect for any occasion. It is moist and flavorful, with a slightly spicy kick from the jalapeños and a cheesy richness from the cheddar cheese. Whether you are serving it at a backyard barbecue or a holiday dinner, this cornbread is sure to be a hit.
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