This classic jalapeño cheddar cornbread is simply amazing. The addition of fiery jalapeños and melted cheddar cheese elevates the dish to new heights. When you serve this jalapeño cheddar cornbread with a hearty bowl of chili, it becomes even more delicious!
In a large bowl, sift the dry ingredients together.
In a separate bowl, mix together the wet ingredients (including the jalapenos).
Quickly add the wet mix to the dry, and stir until the batter is almost smooth. (it will be very thick)
Heat the oven to 425 degrees Fahrenheit (200 degrees Celsius), and let the batter rest while the oven is heating.
Grease a large cast iron skillet, large springform, or 2 regular sized bread pans with butter, scrape in the dough, and smooth the top.
Bake for about 30 minutes, or until golden brown, and a toothpick comes out clean.
Recipe Notes
Unlike cooking, baking is not forgiving. Everything has to be spot on if you want a perfectly baked cornbread. The first time you make this follow the exact measurements and stick to the instructions. Skipping one step can cause numerous issues.Here's what you need to do to ensure your jalapeno cornbread comes out perfect;
Do not mix both wet and dry ingredients together in one bowl. They won't mix properly, and this will create an uneven texture & flavor.
The baking powder can leave a bitter and metallic taste in your cornbread. Use only the amount outlined in the recipe!
Always opt for shredded sharp cheddar cheese. It's a bit aged, so it has a deeper, richer flavor than the mild ones. Although you can use any shredded cheese, shredded cheddar is the best option.
Top your cornbread batter with extra shredded cheddar cheese before baking to perfect your cornbread. I love the golden brown crust!
For the best jalapeno cheddar cornbread consider adding: real corn kernels (whole kernel corn), and spring onions.