This Pickled Jalapeno Cheddar Cornbread is packed with flavorful and delicious ingredients! It’s super moist and the perfect accompaniment to a big bowl of warm chili. This recipe is vegetarian but can easily be made vegan or gluten free.
It has been sooo cold this week. This morning I almost considered keeping the boys home from school because I didn’t want to go outside to get everyone packed into the car, haha! So, if you’re looking for me, you can find me on the couch with a cozy blanket and big bowl of chili and a slice of this delicious Pickled Jalapeno Cheddar Cornbread.
We all know that chili and cornbread go hand and hand, so it is a no brainer to pair this recipe with chili, but it’s also great as a side dish for soup, salad, beans and more!
Pickled Jalapeno Cheddar Cornbread Recipe Ingredients and Substitutions
- All Purpose Flour – I just used regular all purpose flour for this cornbread. If you want to make this recipe gluten free, you can use a good all purpose GF flour that has anthem gum.
- Cornmeal – I use finely ground cornmeal for this recipe. You should be able to find cornmeal in the baking aisle, just make sure you don’t accidentally get a cornbread mix!
- Sugar – I did use granulated sugar, which I don’t use a ton in my recipes, but it adds some nice sweetness. I may experiment with using maple syrup and/or coconut sugar next time I make this recipe. If so, I will update it!
- Baking Power and Salt – Baking powder helps the cornbread get nice and fluffy. The salt helps flavor the cornbread.
- Eggs – You just need one extra large egg for this recipe. If you are making this cornbread vegan, you can easily use a vegan egg substitute.
- Melted Butter – I like to use butter in my cornbread because it adds a nice rich flavor, but you could also use a neutral flavored oil or a vegan butter substitute.
- Buttermilk – Buttermilk helps make the cornbread super moist but milk (diary or non-dairy) can be substituted if needed.
- Corn – I like to add fresh corn to my cornbread because it helps keep the cornbread moist and it gives a nice pop of flavor that helps reinforce that corn flavor.
- Pickled Jalapeños – Most cornbread recipes use regular jalapeños, but I am obsessed with pickled jalapenos so I thought they would be fun to add! These are my favorite kind because they are “tamed” which means they have all the flavors of pickled jalapenos but are mild in terms of heat. I get mine at Sprouts.
- Cheddar Cheese – I used extra sharp cheddar cheese because I love the strong flavor, but any kind of cheese will work for this recipe. It doesn’t even have to be cheddar.
How To Make Moist Pickled Jalapeno Cheddar Cornbread
- Start by pre-heating oven to 400 degrees F and greasing a 9 inch oven safe dish (doesn’t need to be exactly 9 inches, just close.
- To a large mixing bowl, add the flour, cornmeal, baking powder and salt. Whisk everything together and make a small well in the bottom of the bowl.
- Next, add in the egg, melted butter and buttermilk. Mix everything together well. The mixture may seem a little dry but it’s ok! You want to leave some of the lumps in the batter so it’s best to mix with a wooden spoon or spatula, rather than a hand mixer.
- Add in the corn, pickled jalapenos and cheddar cheese. Gently fold those ingredients into the batter and then transfer batter to your greased pan. Use a spatula to flatten out the top a bit and then I like to top with extra whole pickled jalapenos so you can tell what is in the cornbread.
- Bake cornbread until golden brown on the top and an inserted toothpick comes out clean, about 35 -40 minutes. I would set a time for about 25 minutes and then check it every so often after that until it is done. Enjoy!
Cheddar Jalapeno Cornbread Frequently Asked Questions
- Is this recipe gluten free? No, but you can easily substitute gluten free AP flour in. Just make sure that it is a good quality blend with xantham gum.
- Is this recipe vegan? No, but I offer tons of vegan substitution options above! Let me know if you have any questions.
- What to do if you can’t find pickled jalapenos? Most grocery stores should have at least one kind of pickled jalapeno brand in their Mexican food section. Some are hotter than others though, so you may want to use less if yours are not tamed.
- Can this cornbread be frozen? Yes, this cornbread is freezer friendly. I would wrap up well and place in a freezer friendly container and freeze up to 3 months. Thaw on countertop for a couple of hours.
- How long will the cornbread stay good for? If stored in an airtight container in the refrigerator, it should last about 4-5 days.
Have a cornbread question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!
Looking For More Cozy Vegetarian Side Dish Recipes?
Roasted Radishes with Garlic and Herbs
Garlic Herb Butter Mashed Potatoes
Print
Pickled Jalapeno Cheddar Cornbread
- Total Time: 55 minutes
- Yield: 8-10 1x
- Diet: Vegetarian
Description
This Pickled Jalapeño Cheddar Cornbread is packed with hearty ingredients and lots of flavor! Enjoy with a big bowl of chili for a cozy winter meal!
Ingredients
Scale
- 1 cup all purpose flour
- 1 cup cornmeal
- 2/3 cup granulated sugar
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 large egg
- 1/3 cup melted butter, cool before adding
- 1 cup buttermilk
- 1 cup sweet corn kernals
- 3/4 cup chopped pickled jalapeños, I like to pat them dry with a clean dishtowel to minimize the amount of liquid we are adding to the batter.
- 1 cup shredded extra sharp cheddar cheese
Instructions
- Start by pre-heating oven to 400 degrees F and greasing a 9 inch oven safe dish (doesn’t need to be exactly 9 inches, just close.
- To a large mixing bowl, add the flour, cornmeal, baking powder and salt. Whisk everything together and make a small well in the bottom of the bowl.
- Next, add in the egg, melted butter and buttermilk. Mix everything together well. The mixture may seem a little dry but it’s ok! You want to leave some of the lumps in the batter so it’s best to mix with a wooden spoon or spatula, rather than a hand mixer.
- Add in the corn, pickled jalapenos and cheddar cheese. Gently fold those ingredients into the batter and then transfer batter to your greased pan. Use a spatula to flatten out the top a bit and then I like to top with extra whole pickled jalapenos so you can tell what is in the cornbread.
- Bake cornbread until golden brown on the top and an inserted toothpick comes out clean, about 35 -40 minutes. I would set a time for about 25 minutes and then check it every so often after that until it is done. Enjoy!
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Side, Vegetarian
- Method: Oven
- Cuisine: American
Leave a Reply