Usually I find cornbread sooo bland and boring but this is delicious and addicting! It's fluffy, cheesy, sweet, spicy and not dry at all. Cornbread is a Quickbread so you can have this side whipped up in a few minutes and it only takes 20 minutes to bake. I have made these in the oven as well as on the Traeger. I find the Traeger takes longer to bake but yields the same result. DELICOUS CARBS. You can make this recipe without the Jalapenos and Cheddar Cheese, but I love the subtle kick of heat.. and who in their right mind turns down the opportunity to add cheese to carbs.
My favourite part about these is that they are a one bowl wonder - doesn't get much easier than that.
This recipe calls for buttermilk, but if you're anything like me you NEVER have buttermilk in the fridge. Do not worry you can make your own super easily. Simply add 1 tablespoon of white vinegar to a liquid measuring cup then fill the rest of the cup with regular milk up to the one cup line. Stir. Let it sit about 10 minutes and it will thicken slightly. - Badda Boom Badda Bing you have Buttermilk Baby!
Buttermilk is acidic and that helps to tenderize the gluten. Using buttermilk in this recipe will make this the softest, fluffiest jalapeno cheddar cornbread you've ever had.
Cornmeal also referred to as Cornflour may not be a pantry staple for my fellow Canadians but there is more than just Cornbread that can be made with this awesome ingredient. I use it instead of all purpose flour to dust the countertop while rolling out pizza dough and even toss a bit on the pizza pan. It helps prevent the pizza dough from sticking to the pan and it has a distinct flavour that pairs wonderfully with pizza dough.
If you're feeling confident with bread after this quickbread, try my Perfect Homemade Bread next!
Jalapeno Cheddar Cornbread
- 1 Cup Cornmeal
- 1 Cup All Purpose Flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter, melted
- ⅓ cup light brown sugar packed
- 2 tablespoon liquid honey
- 1 large egg room temperature
- 1 cup buttermilk at room temp or DIY milk and vinegar
- 1 cup shredded cheddar cheese
- 1 teaspoon Chopped pickled jalapeno
- Preheat the oven to 400°F (204°C)
- If making your own butter milk add one tablespoon of white vinegar to a liquid measuring cup and then top the cup up to the 1 cup marker line with regular milk. skim, 1%, 2%, 3.25% all work fine for this. Stir the vinegar and milk together and let them sit for about 10 minutes. It will thicken a bit during this time and is good to go as a replacement for buttermilk in this recipe!
- In a large microwave proof bowl, melt the butter.
- To the mixing bowl, add in the cornmeal, flour, baking soda, baking powder, salt, sugar, honey and egg.
- Now add the milk and then stir all the ingredients until well incorporated.
- Fold in the grated cheese and chopped jalapenos.
- Add to an 8x8 pan that has been greased and flour (your future self will thank you for doing this step)
- Bake for 20mins or until the center is set (no longer jiggles when you shake the pan) and a toothpick comes out clean when inserted into the middle.
Where the heck is cornbread from?
Native Americans had been using ground corn (maize) as food for thousands of yearsbefore Europeans arrived in the New World. European settlers, especially those who resided in the English Southern Colonies, learned the original recipes and processes for corn dishes from the Cherokee, Chickasaw, Choctaw, and Creek, and soon they devised recipes for using cornmeal in breads similar to those made of grains available in Europe. Cornbread has been called a "cornerstone" of the cuisine of the Southern United States. Read more