Jalapeño Cheese Cornbread
Jalapeno, Cheese Cornbread
Well, hello! It has been a long time since I have posted anything, and I am excited to be back! All of us who have been doing this for awhile know how much time food blogging takes, and know that sometimes you just need a hiatus! I have been catching up on all sorts of things – good books, yoga, Masterclasses, and just cooking for the sake of cooking. It has been refreshing.
I have been re-assessing this blog for the past few months and am realizing that it works as a wonderful personal recipe box. I love that I can find the recipe for a favourite dish at the stroke of a key! Thus, today’s recipe for something as simple as cornbread! I made it with my sister-in-law this Christmas during our visit to Nashville, and have been thinking ever since that it must make it to the blog, because I will be making this again and again. It is a wonderfully complex version of cornbread, but it goes ever so well with chili or soup or stew. Honestly it is even perfect with a cup of coffee! I love butter on my cornbread, but I would also gobble it up with blueberry jam or maple syrup! You can make this recipe in muffin tins as I have here, or in a traditional loaf pan, adjusting the bake time accordingly.
It has been awhile since I have hung out at Fiesta Friday, so I am looking forward to doing so this week! I will be brining over some of my cornbread, hoping they will all enjoy it. This week our co-hosts are Abbey @ Three Cats and a Girl and Antonia @ Zoale.com.
This is my all-time favourite recipe for cornbread!
Jalapeno Cheese Cornbread
Ingredients:
1 cup all-purpose flour
1 cup cornmeal
1 tablespoon baking powder
½ teaspoon sea salt
¼ teaspoon dried red pepper flakes
½ teaspoon ground cumin
2/3 cup sour cream
2/3 cup buttermilk
2 tablespoons melted butter
1 large egg
¾ cup corn kernels
1 small can green chilies, or 1 jalapeño pepper, seeded and finely diced
1/3 cup sliced green onions
1 ¾ cup grated sharp cheddar cheese
Method:
Preheat the oven to 375°F.
Grease a 12 muffin tin, or line with muffin cups.
In a large bowl, place the flour, cornmeal, baking powder, red pepper flakes, salt and cumin. Mix well.
In a small bowl, place the sour cream, buttermilk, butter, and egg. Whisk together.
Place the rest of the ingredients in another small bowl.
Mix the wet ingredients into the dry ingredients, just until combined.
Add the last ingredients and fold until just combined.
Bake for 25 minutes or until an inserted tooth-pick comes out clean.
Smear with butter, jam or maple syrup!!
Foodie On Board 
22 Responses to “Jalapeño Cheese Cornbread”
Good to see ur back …. looking forward to your posts .. always great ideas and inspiration !!
Cheers
Les
Hey Les! Thanks so much! I will probably be spending more time in the garden than in the kitchen very soon! You too, I assume! 🙂
Nice to see you back Julianna, the cornbread looks fantastic 😉
Thanks Jess! So simple, but I like it better than cake! 🙂
Welcome back! Your cornbread looks amazing! I just love the combination of cheese and jalapeno peppers! Thank you for bringing your delicious muffins to the party! Happy Fiesta Friday and I’m glad to see you here! 😀
Thanks so much, Antonia! I am always happy to share with the FF gang, and I have to say that I have missed everyone! 😀
I’ll take mine with butter please!!
Lovely to see, I hope everything is good at your end x x
No worries, Elaine! You can have yours neat! All is good here! It is nice to “see” everyone, and know that FF is still humming along.
I hope you are well too! 😀
Hi Julianna – you forgot your print symbol and I know you have one 🙂
Oh, you have an eagle eye, Judi! I never even noticed!! I will go back in and fix it. Thanks so much for pointing that out! I hope you are well 🙂
When I want to make a recipe I like to print it – good to see you back at FF. I am taking a little break from FF but will still pop in and say hello.
Hi there, stranger! 😄 Great to see back, we’ve missed you! This is some fancy cornbread you have here. I tend to make just a plain one, though recently I added bananas (there are always bananas going brown in the house! ) which was pretty delicious. Nothing compared to yours! 👍
Hey Angie! Nice to see you too!! You know how it is… I haven’t been posting, but I have been popping into FF often. I am happy to see that your guys are still creating amazing stuff! Happy that you are still hosting us! Bananas, eh? That would keep the cornbread nice and moist too – sometimes it can get so dry and crumbly. Have a great week! 😀
This sounds wonderful – I agree, it should be fabulous with chili! Will be making this one soon! Thanks, Chef Julianna! Gail
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Hey Gail, so glad that you popped in! Hope you like it with your next chili!
Hope to see you soon! 🙂
Hi there. I am looking forward to trying this:) have a cheese scone recipe myself ill try and post at some point. Agree with you, so much to do and hard to find the time. Welcome back!
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Welcme back! Sometimes a break is just what we need and what a comeback, just delicious 🙂 Was reading the recipe and oh could be tempted by both butter and maple syrup!! They look so good.
Such an impressive share…would love to try this✔
[…] to come up with this perfect, flavorful and spicy recipe. Julianna has a wonderful food blog https://foodieonboard.com/2018/03/09/jalapeno-cheese-cornbread/ for her version of these […]