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Cornbread is more than just a side dish; it’s a culinary tradition that spans various cuisines, particularly in the Southern United States. Known for its tender crumb and slightly sweet flavor, cornbread has graced tables at family gatherings, barbecues, and holiday feasts for generations. However, in a world full of evolving tastes and adventurous palates, why not give this beloved classic a fiery makeover? Enter Fiery Cheddar Jalapeño Cornbread—a bold twist that marries the comforting elements of cornbread with the robust flavors of sharp cheddar cheese and spicy jalapeños. This recipe not only elevates cornbread to new heights but also makes it an exciting addition to any meal.

Baked Jalapeño Cheddar Cornbread

Add a spicy kick to your next meal with Fiery Cheddar Jalapeño Cornbread! This exciting twist on a classic dish combines the comforting elements of cornbread with the bold flavors of sharp cheddar and spicy jalapeños. Perfectly moist and deliciously crunchy, it pairs wonderfully with chili or grilled meats, making any gathering more memorable. Discover how to make this flavorful addition to your table and impress your guests with a dish that celebrates tradition while embracing contemporary tastes.
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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 sugar

1 cup buttermilk

2 large eggs

1/4 cup unsalted butter, melted

1 cup shredded sharp cheddar cheese

1-2 jalapeños, finely chopped (adjust based on heat preference)

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

Optional: additional sliced jalapeños and cheese for topping

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C). Grease a 9-inch round cake pan or a square baking pan.

    Mix Dry Ingredients: In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, baking soda, salt, and sugar. Stir well to ensure even distribution.

      Whisk Wet Ingredients: In a separate bowl, whisk together the buttermilk, eggs, and melted butter until well combined.

        Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to over-mix; a few lumps are perfectly fine.

          Add Mix-Ins: Gently fold in the shredded cheddar cheese, chopped jalapeños, and corn kernels until evenly distributed throughout the batter.

            Transfer to Pan: Pour the batter into the prepared baking pan, smoothing the top with a spatula. If desired, add additional sliced jalapeños and cheese on top for a decorative touch.

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

                Cool and Serve: Once done, remove the cornbread from the oven and let it cool in the pan for about 5 minutes before transferring it to a wire rack. Slice and serve warm, ideally with some melted butter or honey on the side.

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