This Candied Jalapeño & Cheddar Cornbread is a sweet, spicy, and cheesy twist on classic cornbread. The syrupy candied jalapeños add a touch of heat and sweetness, while sharp cheddar gives rich, savory flavor. Perfect for chili nights, BBQs, or holiday meals, this cornbread is sure to impress.
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/3 cup vegetable oil or melted butter
- 2 large eggs
- 1 cup shredded sharp cheddar cheese
- 1/4–1/2 cup Candied Jalapeños, chopped (adjust for sweetness and heat)
Optional toppings:
- Extra cheddar cheese
- Candied jalapeño slices
- Honey or butter drizzle
Step 1: Preheat the Oven
- Preheat oven to 400°F (200°C).
- Grease an 8×8-inch baking pan or line with parchment paper.
Tip: A cast-iron skillet works beautifully for rustic cornbread and gives crispy edges.
Step 2: Mix Dry Ingredients
- In a large bowl, combine:
- Cornmeal
- Flour
- Sugar
- Baking powder
- Salt
- Whisk together until evenly mixed.
Tip: Sifting the dry ingredients helps prevent lumps and ensures even texture.
Step 3: Mix Wet Ingredients
- In a separate bowl, whisk together:
- Milk
- Vegetable oil or melted butter
- Eggs
- Mix until smooth and combined.
Step 4: Combine Wet and Dry
- Pour wet ingredients into dry ingredients.
- Stir gently until just combined. Avoid overmixing to keep cornbread tender.
Tip: A few lumps are fine; overmixing can make cornbread dense.
Step 5: Fold in Cheese & Candied Jalapeños
- Fold in shredded cheddar cheese and chopped candied jalapeños.
- Reserve a small handful of cheese and jalapeños for topping, if desired.
Pro Tip: For even flavor distribution, fold gently so the jalapeños don’t sink to the bottom.
Step 6: Bake
- Pour batter into prepared pan or skillet.
- Sprinkle reserved cheese and jalapeños on top for visual appeal.
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Optional: Broil for 1–2 minutes at the end for a golden top.
Step 7: Serve
- Let cornbread cool for 5–10 minutes before slicing.
- Serve warm with butter, honey, or additional candied jalapeños.
- Pairs perfectly with chili, soups, BBQ meats, or even as a standalone snack.
Tips for Perfection
- Adjust heat & sweetness: More candied jalapeños = spicier cornbread.
- Cheese choice: Sharp cheddar gives a bold flavor; mild cheddar or pepper jack works too.
- Storage: Store leftovers in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
Variations
- Bacon & Jalapeño: Add crumbled cooked bacon for a smoky twist.
- Sweet Corn Addition: Fold in 1/2 cup whole corn kernels for extra texture.
- Mini Muffin Version: Bake in a muffin tin for party-friendly bite-sized cornbread.
- Herb-Infused: Add chopped chives or thyme for savory notes.
Why It Works
- Sweet & Spicy Contrast: Candied jalapeños balance savory cheddar.
- Tender Yet Crispy: Cornbread has a soft interior and slightly crispy edges.
- Quick & Easy: No complicated techniques; simple mixing delivers big flavor.
- Versatile: Perfect for chili, BBQs, or brunch boards.
