Cheddar & Jalapeño Cornbread Recipe

Growing up, cornbread was a staple around my grandmother’s table. Along with a delicious pot of pinto beans, or some smoky collard greens, apple fritters, etc. You know, your typical Southern fare. This jalapeno cheddar cornbread recipe is inspired by that cornbread she made so many years ago.

My grandmother made two versions of cornbread, one was sweet and the other was a more traditional cornbread that my grandfather used to eat with buttermilk. I never cared for the more traditional style, but the sweet stuff always had me asking for seconds.

She called the sweet cornbread “Johnny Bread”. I still don’t know why she called it that or who Johnny was, but I do know the bread was amazing. This bread is very similar but with a slightly spicy twist.

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Can I Make Cheddar and Jalapeno Cornbread Ahead of Time?

Yes, you can absolutely make this cheddar and jalapeno cornbread recipe ahead of time. I find it’s good for about 2-3 days assuming you store it properly.

To store it, you’ll want to wrap it tightly in plastic wrap and protect it from the air as much as possible. The air is what will dry out your cornbread over time.

I don’t recommend putting it in the refrigerator as that will also tend to dry it out. Instead, just leave it wrapped tightly on the countertop.

How To Make Moist Cornbread

There isn’t much better than a nice moist piece of cornbread. It’s the perfect side dish for so many things, especially these smoked baked beans. That said, dry cornbread is barely tolerable.

So, what’s the secret to moist cornbread? Fat of course. The right amount of fat, in the right form keeps the cornbread moist and delicious.

For this jalapeno and cheddar cornbread recipe, the fat comes from various ingredients. Most importantly, butter; which adds a rich and creamy flavor, and buttermilk. The buttermilk provides not only fat, but a slight tang that really elevates the taste of this cornbread.

Can You Freeze Cornbread?

It’s rare that you’ll have much of this cornbread leftover, but if you do you certainly don’t want it to go to waste. So, freezing is definitely an option.

To freeze, just ensure the cornbread is wrapped air tight in plastic wrap. Then, slide the wrapped cornbread into a freezer style zip top bag. Remove as much air out of the bag as possible and freeze for up to three months.

To reheat, simply let the bread thaw at room temperature. Once thawed, heat in the oven at 325°F for 5-10 minutes.

How To Make Cheddar & Jalapeno Cornbread

Serves: 8 | Prep Time: 15 mins | Cook Time: 30 mins

Ingredients 
1 large jalapeño, seeded, veined and diced
8 ounces sharp cheddar cheese, shredded

Dry Ingredients:
1 cup all-purpose flour
1 cup yellow cornmeal
⅓ cup light brown sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon allspice
1 ½ teaspoons kosher salt

Wet Ingredients:
½ cup salted butter, divided
1 ⅓ cup whole buttermilk
½ cup vegetable oil
¼ cup honey
½ teaspoon vanilla
3 large eggs

Step 1: Light your oven or grill and set it up for two zone cooking, establishing temperature at 400° F. 

Step 2: While your oven or grill is preheating, whisk together all dry ingredients in a large mixing bowl. 

Step 3: Add in the shredded cheese and chopped jalapeño and toss to coat them. Coating the cheese and jalapeño helps to keep them “suspended” in the batter as opposed to sinking to the bottom of the pan. 

Step 4: In a separate mixing bowl, whisk together all wet ingredients, except the butter. 

Step 5: Place a 12” cast iron pan over low heat, and melt ¼ cup of butter. Whisk the melted butter into the wet ingredients, leaving a small amount of butter in the pan. Using a paper towel, smear the butter left in the pan all over the bottom and sides of the pan to coat. 

Step 6: Pour the wet ingredients into the dry ingredients and fold together.  

Step 7: Pour the batter into the buttered cast iron skillet.

Step8: Place the skillet in a preheated oven or on the grill over indirect heat; close the lid and bake for 25 minutes. While the cornbread is baking, melt an additional ¼ cup of butter. After 25 minutes, paint the butter evenly on the cornbread surface with a pastry brush. Close the lid and bake for an additional five minutes until golden brown.

Step 8: Check the cornbread for doneness by inserting a toothpick into the center. If you can remove a dry toothpick, the cornbread is done. If the toothpick is wet, let the bread bake for an additional 5 minutes. 

Step 9: Remove from the oven or grill and serve hot. I love this with butter and honey.