JALAPEÑO PEPPER JACK CORNBREAD
This Jalapeño Pepper Jack Cornbread is a savory twist on a classic favorite, with spicy jalapeños and melty pepper jack cheese baked into a fluffy cornbread. It's the perfect side dish for chili, BBQ, or any comforting meal.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup milk
- 2 large eggs
- ¼ cup unsalted butter melted
- 1 ½ cups shredded pepper jack cheese
- 2 fresh jalapeños finely chopped (seeds removed for less heat)
- ½ cup sour cream optional, for extra moisture
- 1 tablespoon chopped fresh cilantro optional, for garnish
Instructions
- Preheat the oven to 375°F (190°C) and grease or line a 9x9-inch baking dish with parchment paper.
- In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, whisk together the milk, eggs, melted butter, and sour cream (if using).
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in the shredded pepper jack cheese and chopped jalapeños.
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Let the cornbread cool for a few minutes before slicing. Garnish with chopped fresh cilantro if desired.
- Serve warm with butter or your favorite chili or stew!
Notes
- You can adjust the heat level by adding more or fewer jalapeños, or leaving the seeds in for a spicier kick.
- For a twist, try using other types of cheese like cheddar or Monterey Jack.
- If you prefer a slightly sweeter cornbread, increase the sugar to ⅓ cup.
- This cornbread can be made ahead and stored in an airtight container for up to 3 days. Reheat in the oven for a few minutes before serving.
- You can also freeze leftover cornbread for up to 1 month. Just wrap it tightly in plastic wrap and foil.
- For extra flavor, add a teaspoon of garlic powder or onion powder to the batter.