Cheddar-Jalapeno Cornbread Recipe

"A KC favorite! This quite possibly might be the best cornbread you will ever have, it bakes out high, light and fluffy, it really should be called corn cake. The jalapenos can be substituted with one small finely chopped green bell pepper, or one 4-ounce can green chilies. You will LOVE this!"

Step by Step Method

Step 1

Preheat oven to 350 degrees. Butter a 8 x 8-inch or 9 x 9-inch square baking dish or an 11 x 7-inch baking dish.

Step 2

In a large bowl mix together cornmeal with flour, sugar, baking powder and garlic powder. In another bowl combine the milk with eggs, seasoned salt, oil and creamed corn until well blended; mix into the dry ingredients until blended, then mix in green onion, thawed corn or corn niblets and shredded cheese.

Step 3

Pour into baking dish. Bake for about 35-45 minutes or until golden on top and a toothpick inserted in the middle comes out clean (baking time will vary slightly depending on the size of pan used). Allow to cool slightly before slicing.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Tips for selecting ingredients

When selecting jalapenos, pick ones that are bright in color and firm to the touch.
If you don't have cheddar cheese, you can substitute with other types of cheese such as mozzarella or Monterey Jack.

Ingredient substitutions

Substitute olive oil for canola oil: Olive oil is a healthier alternative to canola oil, and its mild flavor won't overpower the other ingredients in the cornbread.
Substitute frozen corn for canned corn: Frozen corn is more flavorful and has a fresher taste than canned corn, so it will give the cornbread a more robust flavor.

Variations

Cheesy Bacon Cornbread Replace the jalapeno pepper with 4 slices of cooked bacon, chopped. Reduce the amount of cheddar cheese to 1 cup and add 1/2 cup of grated Parmesan cheese.

Cheesy Chive Cornbread Omit the jalapeno pepper and bacon. Reduce the amount of cheddar cheese to 1 cup and add 1/2 cup of grated Parmesan cheese and 1/4 cup of chopped fresh chives.

Serve with

: Creamy Avocado Salsa:

: This creamy avocado salsa is the perfect accompaniment to the Cheddar-Jalapeno Cornbread. It's made with fresh avocados, tomatoes, onions, cilantro, garlic, and lime juice. The creamy texture and mild flavor of the avocado pairs perfectly with the spicy jalapenos in the cornbread. Plus, it adds a nice pop of color to the plate!

Grilled Vegetables: Grilled vegetables are a great accompaniment to the creamy avocado salsa and Cheddar-Jalapeno Cornbread. The smoky flavor of the grilled vegetables complements the mild flavor of the salsa, while the slight char of the vegetables adds a nice contrast to the creamy texture. Plus, the vegetables add a healthy and colorful touch to the plate!

FAQ

Q: How do I substitute the jalapenos?

A: You can substitute the jalapenos with one small finely chopped green bell pepper, or one 4-ounce can of green chilies.

Q: How can I make the dish spicier?

A: You can add more jalapenos, or try adding a pinch of cayenne pepper or red pepper flakes.

Fun facts:

The classic southern dish, cornbread, has been around for centuries. It is said that the first cornbread recipe was created by Native Americans, who used cornmeal to make a type of bread-like cake.

The jalapeno pepper, a key ingredient in this Cheddar-Jalapeno Cornbread recipe, is said to have been brought to the United States by a famous Spanish explorer, Christopher Columbus. He is credited with introducing the pepper to the New World.