This delicious jalapeño cheddar cornbread recipe offers a healthy twist on a classic Southern staple. It’s a great sweet and heat flavor combination with fresh corn, sharp cheddar cheese, and a touch of jalapeños for spice. The recipe uses reduced-fat ingredients, making it a lighter option for those conscious about their calorie intake.
Cheddar Jalapeño Cornbread Ingredients
- Self-Rising Flour: This provides structure to the cornbread. Substitute with all-purpose flour mixed with baking powder and salt if needed.
- Yellow Cornmeal: Adds a traditional cornbread texture and sweet flavor.
- Buttermilk: A dairy product that brings tanginess and moisture to the bread. For a dairy-free option, mix lemon juice with almond milk.
- Egg Substitute: An ingredient that binds everything together without added cholesterol. Applesauce or mashed banana can also serve the same purpose, but large eggs are ideal for this recipe.
- Mayonnaise: Reduced fat mayo enhances moisture while keeping the fat content low.
- Fresh or Frozen Corn: The namesake of the bread adds texture and pops of sweetness.
- Shredded Cheddar Cheese: The reduced fat version introduces a creamy, tangy flavor while keeping the recipe lighter.
- Sweet Red Pepper: The sweet and colorful nature of sweet red pepper brings a welcome contrast to the dish.
- Jalapeño Pepper: This pepper adds a spicy kick and is adjustable to taste.
Directions
Step 1: Prepare the skillet and dry ingredients
Preheat the oven to 425° F. In a large mixing bowl, whisk together the self-rising flour and cornmeal. Simultaneously, place 1 tablespoon of canola oil in an 8-inch cast iron skillet and heat it in the oven for four minutes to create a non-stick surface.
Editor’s Tip: Heating the skillet with oil before adding the batter ensures a crispy bottom crust.
Step 2: Mix the wet ingredients and combine with dry
Mix the buttermilk, large eggs, 2 tablespoons of canola oil, honey, and mayonnaise in another bowl. Add the buttermilk mixture to the dry and stir just until the mixture is moistened.
Editor’s Tip: Overmixing can make the cornbread tough, so mix until the ingredients are just combined.
Step 3: Add the filling and bake
Fold in the corn, shredded cheddar cheese, and chopped jalapeños into the batter. Carefully remove it from the oven, tilt it to coat evenly with oil and pour in the batter. Bake for 20 to 25 minutes, or until a knife or toothpick inserted into the center of the skillet comes clean. Serve warm.
How to Store Jalapeño Cheddar Cornbread
Cornbread can be stored at room temperature for up to two days when tightly wrapped in plastic or aluminum foil.
How long does jalapeno cornbread last?
Jalapeno cheddar cornbread is best kept in a sealed container in the refrigerator for three to five days.
Jalapeno Cornbread Recipe Tips
Where did jalapeno cornbread originate?
Jalapeno cornbread is a variation of traditional cornbread. It’s believed to have originated in the Southern United States, where spicy flavors are often incorporated into dishes.
Why don’t Southerners put sugar in their cornbread?
Southerners traditionally do not put sugar in cornbread because they prefer a more savory and rustic flavor.
What meal goes well with cornbread?
Cornbread pairs well with lots of meals but is particularly delicious with Southern classics such as barbecue, chili, or fried chicken. The spicy kick of the pepper in this jalapeno cheddar cornbread makes it a perfect accompaniment to these hearty dishes.
