Jalapeno Pepper Jack Cornbread

Jalapeño Pepper Jack Cornbread is a savory, spicy, and irresistible variation of the traditional cornbread recipe. Perfect for pairing with chili, BBQ, or even as a standalone snack, this cornbread offers the perfect balance of heat from jalapeños and the creamy, tangy flavor of pepper jack cheese. Whether you’re hosting a family dinner or simply craving a flavorful side dish, this recipe will elevate your cornbread game to new heights!

Why You’ll Love Jalapeño Pepper Jack Cornbread

• Perfectly Spicy: The heat from the jalapeños adds a delightful kick, while the pepper jack cheese intensifies the flavor.
• Moist and Fluffy: The buttermilk and butter ensure the cornbread stays moist and tender with every bite.
• Easy to Make: With simple ingredients and quick prep time, this cornbread is perfect for busy days or spontaneous gatherings.
• Versatile: Serve it with your favorite soups, stews, or chili, or enjoy it as a snack with a dollop of sour cream.

Ingredients You’ll Need

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar (optional for a slight sweetness)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1 cup buttermilk
• 2 large eggs
• 1 cup shredded pepper jack cheese
• 2-3 fresh jalapeño peppers, finely chopped (seeds removed for less heat)
• 1/2 cup whole kernel corn (optional for added texture)

Instructions for Perfect Jalapeño Pepper Jack Cornbread

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Grease or line a 9-inch baking pan with parchment paper for easy removal.
2. Mix Dry Ingredients: In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Stir well to combine.
3. Prepare Wet Ingredients: In a separate bowl, whisk together the melted butter, buttermilk, and eggs until fully combined.
4. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix, as this can make the cornbread dense.
5. Add Cheese and Jalapeños: Fold in the shredded pepper jack cheese, chopped jalapeños, and corn (if using). The cheese will melt and create gooey pockets throughout the cornbread, while the jalapeños bring that bold spicy flavor.
6. Bake the Cornbread: Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown.
7. Cool and Serve: Allow the cornbread to cool in the pan for 5 minutes before transferring it to a wire rack to cool further. Serve warm with a side of butter, sour cream, or your favorite dip.

Serving Suggestions

• With Chili: Pair this spicy cornbread with a hearty bowl of chili for a satisfying meal.
• As a Side Dish: Serve it alongside grilled meats or BBQ for a flavorful addition to your dinner spread.
• With a Dollop of Sour Cream: For added creaminess, top each slice with sour cream or a sprinkle of chopped cilantro.

Storage Tips

Jalapeño Pepper Jack Cornbread is best enjoyed fresh out of the oven, but you can store leftovers in an airtight container at room temperature for up to 2 days. For longer storage, wrap individual slices in plastic wrap and store in the fridge for up to 5 days. You can also freeze cornbread for up to 3 months—simply thaw and reheat before serving.

Why This Recipe Works

The combination of spicy jalapeños and melty pepper jack cheese makes each bite exciting. The sweetness of the cornmeal is balanced with the sharpness of the cheese, while the buttermilk ensures the cornbread stays moist and tender. Plus, it’s incredibly easy to make with everyday ingredients, making it the perfect addition to any meal.

Final Thoughts

If you love cornbread but want something with a little more flavor and spice, this Jalapeño Pepper Jack Cornbread recipe is a must-try. It’s perfect for those who appreciate a good kick of heat and want a comforting, cheesy side dish that complements any meal. Whether you’re serving it at a holiday gathering or enjoying it on a weeknight, this cornbread is sure to be a crowd-pleaser.

Serving Tips for Jalapeño Pepper Jack Cornbread

1. Serve with Soups and Stews: This cornbread pairs perfectly with hearty soups, like chili, potato soup, or chicken tortilla soup. Its spicy and cheesy flavor complements the richness of these dishes.
2. BBQ Side Dish: Add a spicy kick to your barbecue spread by serving Jalapeño Pepper Jack Cornbread alongside grilled meats like ribs, brisket, or burgers.
3. Top with Toppings: Elevate your cornbread by adding a dollop of sour cream, a drizzle of honey, or a sprinkle of fresh herbs like cilantro for a burst of flavor.
4. Perfect for Brunch: Serve it alongside scrambled eggs or a frittata for a satisfying brunch or breakfast spread.
5. Enjoy with Dips: For a fun twist, serve the cornbread with your favorite dips like guacamole, salsa, or even a creamy queso dip.

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Storage Tips for Jalapeño Pepper Jack Cornbread

1. Room Temperature: If you plan to enjoy the cornbread within a couple of days, store it in an airtight container or wrap it tightly in plastic wrap and leave it at room temperature. It will stay fresh for up to 2 days.
2. Refrigeration: For longer storage, place the cornbread in an airtight container or wrap it tightly with plastic wrap and store it in the fridge for up to 5 days.
3. Freezing: To keep your cornbread fresh for an extended period, wrap individual slices in plastic wrap or foil and place them in a freezer-safe bag. Store in the freezer for up to 3 months. To reheat, simply thaw overnight in the fridge and warm it in the oven for a few minutes.
4. Reheating: To maintain the cornbread’s moist texture, reheat it in the oven at 350°F (175°C) for about 10 minutes. You can also microwave individual slices for 20-30 seconds if you’re short on time. For extra flavor, top with a little butter before reheating.

By following these storage tips, you can enjoy this delicious cornbread for days to come!

1. Can I adjust the spiciness of this cornbread? Yes, you can control the heat level of your Jalapeño Pepper Jack Cornbread by adjusting the amount of jalapeños used. If you prefer a milder version, remove the seeds and membranes of the jalapeños before chopping them, or use only one pepper. For an extra spicy kick, add more jalapeños or even a small amount of hot sauce to the batter.

2. Can I make this recipe ahead of time? Absolutely! You can prepare the batter and store it in the fridge for up to 24 hours before baking. If you prefer to make it ahead in its baked form, simply let the cornbread cool completely, then wrap it tightly and store it in the fridge for up to 5 days. To reheat, warm it in the oven or microwave before serving.

3. Can I substitute the buttermilk in this recipe? Yes, if you don’t have buttermilk on hand, you can easily make a substitute by combining 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let the mixture sit for 5 minutes to curdle before using it in the recipe. Alternatively, you can use regular milk or a dairy-free milk if you prefer a non-dairy version.

4. Can I freeze Jalapeño Pepper Jack Cornbread? Yes! This cornbread freezes well. After baking and cooling, wrap individual slices tightly in plastic wrap or foil and store them in a freezer-safe bag. It will stay fresh in the freezer for up to 3 months. To reheat, simply thaw overnight in the fridge and warm it in the oven for a few minutes or microwave it for a quick snack.

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