This Jalapeno Cheddar Cornbread recipe is a spicy way to change up a go to dinner side dish! Serve it with brisket, chili, soup or stew for a flavorful meal!
Check out this Jalapeno Cheddar Cornbread recipe below or PIN IT for later!
I feel like this time of year is hard for bloggers and content creators, as spring may have sprung, but chili season is still going strong for most! With much of the country still facing cooler days, filled with comforting, stick to your ribs meals, like chili and Brown Butter Cornbread; here in Texas it is definitely time to get outside to grill and head to the farmer’s market for a bounty of amazing fresh spring produce!
This brings me to my current dilemma. I would love to dive head first into sharing some fresh spring salad recipes or a light lemon dessert; but when I know most of the rest of the country is still experiencing 40-degree days and may have snow on the ground (yikes!), I feel like I should be sharing some hearty soup recipes instead. And after ten years of blogging, I know sharing fresh and flavorful spring time recipes right now is best, but today’s recipe for Jalapeno Cheddar Cornbread with sour cream is so darn good! Yet, with all my experience, I know many people may skip right over it as they think of cornbread as more of a winter or fall food. But, this is my blog and I’m gunna do whatever I want, gosh darn it! LOL!
Yes, traditionally many people think of cornbread simply as a side dish to soup or chili; but here in the south we serve it as a side dish with many, many other dinner entrees, not just soup or chili. Cornbread is a great side dish for slow cooker smoked brisket, baby back ribs, fried chicken, meatloaf, stew and yes, here in the south we can even make an entire meal out of cornbread and a big ole pot of black-eyed peas or charro beans.
Over the years I have shared many cornbread recipes, but my favorite recipe for awhile has been this tender and flavorful Sour Cream Cornbread. But last fall when I was setting up a chili bar, I decided to take that go to moist cornbread recipe up a notch and throw in some spicy jalapenos and sharp cheddar cheese. The end result was this perfect, cheesy southern cornbread recipe that is not only the best cornbread recipe for chili, but we have served it with so many other dinners we’ve had since. Oh, and let’s not forget just slathered with some butter and local honey (I love a good spicy/sweet combo!), for a tasty snack!
Are you a fan of cornbread? How do you like to serve it?
HELPFUL TIPS AND INFORMATION:
Cooking Tips and Tricks:
Buttermilk Substitution: Fill a liquid measuring cup almost to the 2/3 cup line with milk. Add approximately 1-2 teaspoons of lemon juice or vinegar to reach the 2/3 cup line. Stir to combine and let sit for 3-5 minutes, or until milk is thick and has a lumpy texture.
Jalapeno Cheddar Cornbread Ingredients:
- unsalted butter
- unbleached all-purpose flour
- yellow cornmeal
- granulated sugar or honey
- baking powder
- kosher salt
- sour cream
- large egg
- sharp cheddar cheese
- jalapeno peppers (stems and seeds removed)
- green onions
How To Make Jalapeno Cheddar Cornbread Muffins:
You can easily adapt this cornbread recipe into Jalapeno Cheddar Cornbread Muffins for individual servings! See how to in the instructions below!
- Preheat the oven to 350 degrees F. Spray a muffin tin with cooking spray.
- In a large bowl, whisk together dry ingredients.
- In a separate bowl, whisk together wet ingredients.
- Stir wet ingredients into dry ingredients, mixing just until combined.
- Fold in cheese, jalapenos and green onions.
- Pour batter into the prepared muffin tin and bake at 350 degrees for 15-18 minutes, or until golden and a toothpick inserted into the center comes out clean.
- 1/2 cup unsalted butter, melted, plus extra to grease the pan
- 1 cups unbleached all-purpose flour
- 1 cup yellow cornmeal
- 3 tablespoons granulated sugar or honey
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 2/3 cup buttermilk
- 1/2 cup sour cream
- 1 large egg, room temperature
- 1 cup grated cheddar cheese
- 2 jalapeno peppers, stems and seeds removed and diced
- 2 green onions, diced (both white and green parts)
1. 1. Preheat the oven to 350 degrees F. Grease an 8x8-inch pan with extra butter and line with parchment paper, leaving enough paper to overhang on all sides. Set aside.
2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder and salt.
3. In a separate bowl, whisk together the buttermilk, sour cream, and egg. Slowly whisk in the melted butter. Pour the wet ingredients into the dry ingredients and stir just until combined and there are no lumps, making sure not to over mix.
4. Fold in the cheddar cheese, diced jalapenos and green onions.
5. Pour the batter into the prepared pan and smooth the top with a rubber spatula. Bake in preheated 350-degree F oven for 20-30 minutes, or until a toothpick inserted into the center comes out clean. Place pan on a rack to cool and use overhanging parchment paper to remove from pan and slice.