Buttermilk Jalapeño Cheddar Cornbread is a treat that’s sure to brighten up any meal. Imagine pulling a warm, golden-brown skillet of cornbread straight from the oven, the rich aroma wrapping around you like a cozy blanket. The blend of tangy buttermilk, cheesy goodness, and a hint of heat from jalapeños really sets this dish apart from the classic recipes. It’s a powerful combination that takes comfort food to the next level.
The beauty of this recipe is how simple it is; you don’t need to be a master chef to whip it up. The ingredients are easy to find and often staples in many kitchens. Plus, the cooking method involves a hot cast-iron skillet which gives the cornbread a crispy crust while keeping the insides tender and moist. Trust me, whether you’re serving it alongside chili or enjoying it on its own, this Buttermilk Jalapeño Cheddar Cornbread is bound to make your meals more memorable!
Why This Recipe Works
This Buttermilk Jalapeño Cheddar Cornbread is not your average cornbread; it perfectly balances moisture and texture, thanks to the combination of buttermilk and sour cream. The jalapeños and cayenne pepper provide a warm kick, while sharp cheddar adds a depth of flavor that elevates this dish to new heights. Cooking it in a hot cast-iron skillet ensures a crispy, golden crust that contrasts beautifully with the soft interior.
Why You’ll Love This Buttermilk Jalapeño Cheddar Cornbread
Imagine the aroma filling your kitchen as this delectable cornbread bakes—its warm, inviting scent is hard to resist. The versatility of this recipe makes it perfect for a weeknight dinner or a potluck. With a slight sweetness from the honey butter topping, this cornbread becomes not just a side dish, but a star on your dining table.
Ingredients
- 1 ½ cups (216 grams) fine yellow cornmeal, plus more if needed
- 1 cup (125 grams) all-purpose flour
- 2 ½ teaspoons Diamond Crystal Baking Salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon cayenne pepper
- 1 cup (4 oz) freshly grated sharp cheddar cheese
- 2 tablespoons (42 grams) honey
- ¾ cup (180 grams) buttermilk, room temperature
- ½ cup (120 grams) sour cream, room temperature
- 2 eggs, room temperature
- ¾ cup (188 grams) canned creamed yellow corn
- 1 large jalapeño, finely diced
- 1 tablespoon salted butter, European style preferred
- 1 tablespoon vegetable oil
- ¼ cup (57 grams) salted butter, room temperature, European style preferred for better flavor
- 1 ½ tablespoons (32 grams) honey for topping
Preparing the Cornbread Batter
Preheat the Oven and Prepare Your Skillet
Begin by preheating your oven to 425°F (220°C). Place your cast-iron skillet inside to heat up while you prepare the batter. This step is crucial for achieving that perfect crust!
Mix Dry Ingredients
In a large mixing bowl, whisk together fine yellow cornmeal, all-purpose flour, baking salt, baking powder, baking soda, and cayenne pepper. Stir in shredded cheese until evenly coated. This ensures that the cheese is distributed throughout the batter, enhancing every bite.
Combine Wet Ingredients
In a separate bowl, whisk together honey, buttermilk, sour cream, and eggs until fully combined. Add in creamed corn and continue whisking until smooth. The wet ingredients bring a delightful creaminess to the cornbread, which complements the crunch of jalapeños.
Form the Batter
Create a well in the center of your dry ingredients and pour in the wet mixture. Gradually mix until just combined. Fold in finely diced jalapeños and adjust the consistency with additional cornmeal if necessary; the batter should be thicker than pancake mix but pourable. Be careful not to overmix, as this can lead to a tough texture.
Bake in the Hot Skillet
Carefully remove the hot skillet from the oven and add salted butter, swirling to coat the bottom. Pour in the cornbread batter and return to the oven. Bake for 20-25 minutes until golden brown and a toothpick inserted in the center comes out clean. The sizzling sound will make your mouth water!
Cool and Serve
Once baked, invert the cornbread onto a cooling rack. Allow it to cool slightly before preparing the honey butter by mixing room temperature butter with honey. Slice and serve warm, generously topping with honey butter as desired. This finishing touch gives a lovely, sweet contrast to the heat of the jalapeños.
Serving Suggestions
This Buttermilk Jalapeño Cheddar Cornbread pairs wonderfully with chili, soups, and barbecued meats. It also makes an excellent breakfast served with eggs or as a base for your favorite savory toppings. The combinations are endless!
Tips for Success
- For added moisture, ensure your buttermilk and sour cream are truly at room temperature. This simple tip enhances the overall fluffiness of your cornbread.
- Adjust the heat by controlling the amount of jalapeño you use based on your taste preferences. No need to hold back if you love a good kick!
- For a more rustic texture, feel free to mix in some whole corn kernels. They add a delightful crunch and bursts of sweetness.
Variations
- Add Herbs: Incorporate fresh herbs like chives or cilantro for an aromatic lift. These can really brighten the overall flavor!
- Cheese Options: Substitute sharp cheddar with pepper jack or a smoked cheese for a unique twist. Different cheeses bring their own personality to the dish.
- Gluten-Free Version: Use gluten-free all-purpose flour instead of regular flour for a gluten-free alternative. Everyone should enjoy this treat, no matter their dietary needs!
Storage Tips
Store leftover cornbread in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. Reheat in an oven or microwave before serving to revive its delightful texture. You don’t want to miss out on the perfection of warm cornbread!
FAQs
1. Can I make this cornbread ahead of time?
Yes, you can prepare the batter ahead and bake it on the same day for the freshest taste. Planning ahead makes mealtime easier!
2. Is it possible to freeze cornbread?
Absolutely! Allow it to cool completely, then wrap it tightly and freeze for up to 2 months. Thaw and reheat before serving. It’s perfect for busy days.
3. How can I add more heat to the cornbread?
Incorporate additional jalapeños or a dash of hot sauce in the batter for an extra kick! Make it heat level to your liking.
4. Can I use frozen corn instead of creamed corn?
Yes, just ensure to thaw and pat dry any excess moisture from the corn before adding it to the batter. It’ll still taste fantastic!
5. What can I serve with Buttermilk Jalapeño Cheddar Cornbread?
Great options include chili, soups, or even barbecued meats to complement its flavor. It’s a versatile side that elevates any meal.
This Buttermilk Jalapeño Cheddar Cornbread is a crowd-pleasing delight that’s not only delicious but also versatile enough to suit any occasion. With its crispy edges and moist, flavorful interior, this recipe promises to become a favorite in your household. Whether you enjoy it as a side or a main attraction, each bite will leave you craving more. Enjoy the warmth it brings to your kitchen and gatherings!
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Buttermilk Jalapeño Cheddar Cornbread
This Buttermilk Jalapeño Cheddar Cornbread offers a delightful blend of tangy buttermilk, sharp cheddar, and a hint of jalapeño heat, making it a beloved standout at any meal. It’s an easy recipe that results in a moist, fluffy bread with a crispy crust, ideal for any occasion.
- Total Time: 40 minutes
- Yield: 8 servings 1x
Ingredients
- 1 ½ cups (216 grams) fine yellow cornmeal, plus more if needed
- 1 cup (125 grams) all-purpose flour
- 2 ½ teaspoons Diamond Crystal Baking Salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon cayenne pepper
- 1 cup (4 oz) freshly grated sharp cheddar cheese
- 2 tablespoons (42 grams) honey
- ¾ cup (180 grams) buttermilk, room temperature
- ½ cup (120 grams) sour cream, room temperature
- 2 eggs, room temperature
- ¾ cup (188 grams) canned creamed yellow corn
- 1 large jalapeño, finely diced
- 1 tablespoon salted butter, European style preferred
- 1 tablespoon vegetable oil
- ¼ cup (57 grams) salted butter, room temperature, European style preferred for better flavor
- 1 ½ tablespoons (32 grams) honey for topping
Instructions
- Preheat oven to 425°F (220°C) with cast-iron skillet inside.
- Mix dry ingredients in a bowl, then stir in shredded cheese.
- Whisk wet ingredients in a separate bowl, then combine with dry ingredients.
- Fold in diced jalapeños and adjust batter consistency as needed.
- Add salted butter to the hot skillet, then pour in the batter and bake for 20-25 minutes.
- Cool slightly, prepare honey butter, slice, and serve warm.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure buttermilk and sour cream are at room temperature for better fluffiness.
Adjust jalapeño amount to control spice level according to preference.
Mix in whole corn kernels for added texture and sweetness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 5
- Sodium: 400
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 2
- Protein: 6
- Cholesterol: 35
