There’s nothing quite like a warm, savory piece of cornbread to complement a hearty meal, but this isn’t just any cornbread. This Cheesy Jalapeño Cornbread takes comfort food to the next level, infusing a classic Southern staple with the irresistible kick of jalapeños, the fresh bite of green onions, and gooey melted Colby Jack cheese. It’s a moist, flavorful, and utterly addictive bread that’s perfect as a side dish or even a satisfying snack on its own.
Why I Love This Recipe
I’m a big fan of dishes that offer a perfect balance of savory flavors and a touch of heat, and this cornbread delivers precisely that. What I particularly adore about this recipe is its incredible tenderness and moistness, thanks to the cream-style corn and sour cream. It avoids the dry, crumbly texture that some cornbreads can have, making every bite incredibly satisfying.
The combination of the subtle sweetness from the corn, the sharp tang of the cheese, and the vibrant spice from the jalapeños and green onions creates a truly dynamic flavor profile. It’s fantastic for feeding a crowd, easy to prepare, and fills your kitchen with the most inviting aroma as it bakes. This cornbread is a guaranteed crowd-pleaser and a staple in my rotation!
Ingredients
To whip up this flavorful cornbread, you’ll need:
- 1 cup cream-style corn
- 2 eggs
- 1/2 cup sour cream
- 1 cup milk
- 1/3 cup canola oil
- 1 1/2 cups yellow cornmeal
- 3 teaspoons baking powder
- 1/4 cup finely diced jalapeños (seeds removed for less heat, or left in for more)
- 1 tablespoon salt (or 1/2 tablespoon if preferred)
- 1 cup grated Colby Jack cheese
- 1 cup chopped green onions
Swaps and Notes
- Cornmeal: Yellow cornmeal gives a classic golden color and hearty corn flavor. White cornmeal can be used for a milder taste.
- Oil: Canola oil is a good neutral choice. Vegetable oil or melted butter/halal margarine can also be used.
- Jalapeños: Adjust the amount of diced jalapeños to your preferred spice level. For less heat, remove the seeds and membranes thoroughly. For more heat, leave some or all of them in! You could also use canned diced green chilies for a milder flavor.
- Cheese: Colby Jack cheese melts beautifully and offers a nice mild, creamy flavor. Cheddar cheese (sharp or mild) or Monterey Jack are excellent substitutes.
- Green Onions: Chopped chives could offer a milder onion flavor if preferred.
- Salt: The recipe suggests 1 tablespoon of salt, which works well if you like a distinctly savory cornbread. If your broth or other meal components are already salty, you might prefer to start with 1/2 tablespoon and adjust to taste.
List of Steps for the Recipe
- Combine Wet Ingredients: Start off by grabbing a large mixing bowl! Whisk together the cream-style corn, eggs, sour cream, milk, and canola oil until everything is nicely blended and smooth.
- Add Baking Powder: Sprinkle the baking powder into your wet mixture and give it another good whisk to combine well. This helps activate it and ensures a good rise.
- Fold in Veggies and Herbs: Now, gently fold in the fluffy chopped green onions and the finely diced jalapeños, making sure they’re evenly distributed throughout the mixture for that perfect punch of flavor in every bite.
- Stir in Cheese and Salt: Gently stir in the grated Colby Jack cheese and the salt until no lumps remain and the cheese is well incorporated. We want that cheesy goodness to shine!
- Add Cornmeal: Carefully pour in the yellow cornmeal and mix everything together until you reach a smooth and uniform batter. Be careful not to overmix; mix just until the cornmeal is moistened.
- Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 13×9-inch baking pan with non-stick cooking spray to ensure an easy release once baked.
- Pour and Bake: Pour that delightful batter mixture into your prepared pan, spreading it out evenly to get that lovely golden brown crust.
- Bake: Bake for about 1 hour or until the cornbread is firm to the touch in the center and beautifully golden brown on top. You’ll know it’s ready when your kitchen is filled with irresistible smells! A wooden skewer or toothpick inserted into the center should come out clean.
- Cool & Serve: Allow the cornbread to cool in the pan for a few minutes before slicing and serving.
This flavorful bread is a fantastic side dish or simply delicious on its own. Enjoy!
Tips for Success
- Don’t Overmix: Overmixing the batter, especially after adding the cornmeal, can develop gluten and lead to a tough, dense cornbread. Mix just until combined.
- Grease Your Pan Well: A well-greased pan ensures your cornbread comes out easily and has that desirable crispy edge.
- Evenly Distribute Jalapeños/Onions: Take a moment to ensure your diced jalapeños and green onions are spread evenly throughout the batter for consistent flavor in every slice.
- Adjust Salt to Taste: Cornbread can handle a good amount of salt, but consider your personal preference and the saltiness of your other meal components.
- Test for Doneness: The toothpick test is reliable! If it comes out clean, your cornbread is perfectly baked.
Serving Suggestions and Pairings
This Cheesy Jalapeño Cornbread is robust enough to be a standalone snack, but truly shines as a side dish:
- Chili & Stews: It’s the ultimate companion for a warm bowl of chili or any hearty stew.
- Southern Meals: Perfect with Southern classics like This Tomato Skillet with Okra and Sausage is My Favorite Quick Dinner Packed with Southern Flavor or This Cajun Chicken Sausage Gumbo is My Favorite Bowl of Southern Comfort.
- BBQ: Serve alongside pulled pork, brisket, or grilled chicken.
- Soups: Fantastic for dipping into almost any creamy or brothy soup.
- Breakfast/Brunch: Believe it or not, a slice can be lovely with eggs, perhaps topped with a little honey or hot sauce.
- Casseroles: A great addition to a meal featuring a hearty casserole like This Mexican Chicken and Rice Casserole is My Favorite One-Pan Dinner That’s Always a Hit.
Storage and Leftover Tips
Store any leftover Cheesy Jalapeño Cornbread in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for up to 5 days. Reheating in a toaster oven or regular oven (at 300°F/150°C for about 10-15 minutes) will help restore some of its crispy texture. Microwaving is quick but will soften it considerably.
You can also freeze baked cornbread slices for up to 3 months. Wrap individual slices tightly in plastic wrap, then place in a freezer-safe bag. Thaw at room temperature or reheat from frozen in an oven.
More Recipes You Will Love
If you enjoyed the comforting and savory flavors of this cornbread, you’ll likely love these other hearty and delicious recipes from Chef Maniac:
- For another comforting classic perfect for a cozy night, consider These Easy Turkey Wings Are My Favorite Comfort Food for Lazy Sundays.
- If you’re a fan of cheesy party food, check out This Crockpot Nacho Dip is the Reason I Never Have Leftovers.
Final Thoughts
This Cheesy Jalapeño Cornbread is more than just a side dish; it’s a flavorful experience that brings warmth and a delightful kick to your table. Easy to make and utterly delicious, it’s sure to become a beloved staple in your kitchen. Get ready for compliments and requests for the recipe!
Did you adjust the spice level in your cornbread? What’s your favorite way to enjoy a warm slice? Share your thoughts and tips in the comments below! And for more amazing recipes that bring joy and flavor to your table, be sure to follow Chef Maniac and Jason Griffith.
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