There is nothing like a thick slice of jalapeno cheddar cornbread to add as a side to your dinner. It has the perfect blend of cheesy goodness and spice to satisfy any appetite.
As a kid, I used to love eating cornbread. Whenever someone would make it, I could eat a ton of it on my own. I would slather it with a ton of butter and just go to town. The only thing is everyone I knew made it from a box.
I actually thought it was impossible to make cornbread without a box for all of my childhood and most of my young adulthood until I saw Martha Stewart make it from scratch on her show. She added fresh corn and all of these amazing mix-ins.
My mind was blown. Seriously. My cornbread eating life was changed forever.
So, I went on a quest to make cornbread on my own and see if it was better than the box. A lot of recipes I tried used a mix of flour and cornmeal and while they were good, I wasn’t a fan of the texture.
I wanted something heartier that could hold up to sopping up chili and stew while still retaining all of its texture. I needed something that was all cornmeal.
I started playing around with an all cornmeal cornbread to find the perfect texture and structure that I wanted. I finally found it after a few years of searching and testing out different recipes. This jalapeño cheddar cornbread is my favorite version of that cornbread and the one I make the most often.
It is nice and sturdy and has a ton of flavor thanks to toasting the cornmeal first. The cheddar flavor is prominent, and you get just the right amount of heat from the jalapeño peppers.
Pro tip: make sure when you are handling the jalapeños, use gloves and make sure you dice the jalapeños finely.
If you are looking for a hearty and homey side to dinner tonight, there is seriously nothing better than this jalapeño cheddar cornbread.