Best 3 Jalapeno Cheese Cornbread Recipes

Indulge in the tantalizing fusion of flavors and textures with our collection of irresistible jalapeño cheese cornbread recipes. These delectable treats offer a delightful balance of sweet, savory, and spicy notes, perfect for any occasion. From classic skillet cornbread to indulgent muffins and casserole, each recipe promises a unique culinary experience. Discover the perfect combination of creamy cheese, zesty jalapeños, and the rustic charm of cornmeal, culminating in a delightful symphony of flavors. Whether you prefer a traditional cast iron skillet or individual muffin cups, these versatile recipes cater to your preferences. Prepare to embark on a culinary journey that will leave your taste buds craving more.

Check out the recipes below so you can choose the best recipe for yourself!

CORNBREAD WITH JALAPENO AND CHEDDAR CHEESE

Cornbread With Jalapeno and Cheddar Cheese image

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

Ingredients

1 cup cornmeal
1 cup flour, sifted
1/4 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1/4 cup canola oil, chilled
1 cup buttermilk (You can use plain milk)
1 egg, beaten
1/2 cup cheddar cheese
1 jalapeno, finely diced

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.

JALAPENO CHEESE CORNBREAD

Jalapeno Cheese Cornbread image

A great recipe that's quick and easy to make. I got it from a Merchant Mariner and have used it for years. Definitely a favorite and often asked for recipe.

Provided by UT Theta Chef

Categories Quick Breads

Time 1h5m

Yield 16 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 cups cornmeal
2 1/2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
4 eggs
1/2 cup oil
2 1/2 cups milk
1/4 cup pickled jalapeno pepper, minced
1 cup cheddar cheese, shredded

Steps:

Mix first 5 ingredients in large bowl
Mix eggs, oil, and milk well in separate bowl.
Pour liquid into dry mixing lightly (batter will be very lumpy).
Add jalapeno and cheese mixing just until blended (batter should still be lumpy).
Pour into greased 13x9 baking dish.
Bake at 400 for 40 - 45 minute until golden brown and a toothpick comes out clean.

ROASTED JALAPENO AND CHEESE CORNBREAD

Roasted Jalapeno and Cheese Cornbread image

This cornbread is best served freshly baked. The roasted peppers provide a light heat, a good strong cheddar is best for full flavour. I sometimes add two tablespoons of finely chopped onion along with the peppers. Source: Homemakers magazine

Provided by Elly in Canada

Categories Quick Breads

Time 45m

Yield 1 cornbread, 8 serving(s)

Number Of Ingredients 12

Ingredients

4 small fresh jalapeno peppers
1 cup milk
1 egg
3 tablespoons melted butter or 3 tablespoons vegetable oil
1 1/4 cups cornmeal
1/2 cup white flour
1/4 cup wholewheat flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 cup strong cheddar cheese, diced (or grated)

Steps:

Prepare peppers: over grill or under broiler, roast peppers until skin is charred, transfer to covered bowl and let cool. Peel, seed and chop finely. Set aside.
In 425 degree oven, heat 8 or 9 inch cast-iron skillet while you prepare the batter.
Batter: in saucepan, bring milk to boil, stir in prepared peppers. Remove from heat and let stand until at room temperature, beat in egg and melted butter (or oil).
In a large bowl, whisk together cornmeal, flours, sugar, baking powder, cumin and salt; stir in milk/pepper mixture until just blended.
Fold in cheese.
Remove heated skillet from oven and grease with a little oil, scrape in batter, smooth top.
Return to oven and bake until golden brown on top and bottom, approximately 25 minutes.
Let cool in skillet for 10 minutes, with offset spatula, loosen bottom of bread and remove from skillet. Serve warm. Enjoy! .

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 milk. Let it sit for 5 minutes before using. - To make sure your cornbread is cooked through, insert a toothpick into the center. If it comes out clean, the cornbread is done. - Cornbread is best served warm, but it can also be stored at room temperature for up to 3 days. You can also freeze cornbread for up to 2 months.

Conclusion

Jalapeño cheese cornbread is a delicious and easy-to-make side dish that is perfect for any occasion. It is packed with flavor and has a slightly spicy kick. Whether you are serving it with chili, soup, or just by itself, this cornbread is sure to be a hit. So next time you are looking for a delicious and easy side dish, give jalapeño cheese cornbread a try!