Cornbread with Cheddar and Jalapeño
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A Note from Feedfeed
Get in the Halloween spirit with this festive and adorably spooky skull shaped Cheddar Jalapeño Cornbread. It makes for the perfect companion to your favorite chili recipe. For an easy Halloween party idea, just set out a slow cooker of chili, your favorite toppings and a batch of these cornbread skulls and you have the ultimate DIY dinner!
Recipe Description
We used the Nordic Ware Haunted Skull Cakelet Pan to make these perfectly shaped skulls. This pan is made in the USA using cast aluminum, allowing you to get great detail on the skulls. The heavy-duty cast aluminum permits even heat distribution for uniform browning and baking. Plus, it's built to last! This will be a pan you reach for year after year. The entire haunted skull collection includes a mini Skull Bites Cakelet Pan and a full-size Haunted Skull Cake Pan.
- Cornbread with Cheddar and Jalapeño Ingredients
- Test Kitchen Notes
- FAQs
- Recipe Card
Cornbread with Cheddar and Jalapeño Ingredients
Jalapeño: The jalapeño pepper in this cornbread recipe adds a delightful kick of heat and a burst of flavor. While they are fairly common in many cuisines, their vibrant green color and moderate spiciness make them a versatile ingredient for those seeking to elevate the heat in their dishes. Be sure to remove the seeds and ribs if you prefer a milder heat, or leave them in for an extra zing.
Buttermilk: Buttermilk is a tangy, slightly creamy liquid that plays a crucial role in this recipe. It provides moisture and tenderness to the cornbread, while its acidity interacts with the baking soda to help the bread rise.
Test Kitchen Notes
Adjusting Spice Level: Depending on your heat tolerance, you can increase or decrease the amount of jalapeño used in the recipe. For a milder cornbread, remove the seeds and ribs from the jalapeño, or for a spicier kick, leave them in. Experiment with the heat to suit your preference.
Choosing Corn: Fresh corn kernels from a large ear of corn provide a wonderful sweetness and crunch, but using frozen and thawed corn is a convenient alternative. Taste-wise, both work well, so you can adapt based on seasonal availability and your time constraints.
Texture Variation: If you prefer a smoother texture in your cornbread, consider using fine cornmeal. Conversely, for a heartier, more textured result, opt for a coarser cornmeal. The choice of cornmeal grind can significantly affect the mouthfeel and appearance of your cornbread.
No Buttermilk? No Problem! Here's an easy substitute. Simply mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for a few minutes until it curdles. Use this homemade alternative just like buttermilk in your recipe to achieve similar results.
FAQs
Can I use a regular baking pan instead of the Nordic Ware Haunted Skull Cakelet Pan?
Yes, you can use a standard 8x8-inch square baking dish, lined with parchment paper, for easy removal of the cornbread after baking. Additionally, a 10-inch cast iron skillet is another popular way to bake cornbread. The Nordic Ware pan is used for decorative purposes, but it won't affect the taste or texture of the cornbread.
Can I make this cornbread without cheese to make it dairy-free?
Yes, you can omit the cheese to make the cornbread dairy-free. While a sharp cheddar is the preferred addition, the cornbread will still be flavorful and delicious without it, and you can also explore dairy-free cheese alternatives if you desire a cheesy flavor without dairy.
What goes well with jalapeño cheddar cornbread?
It complements chili, chipotle potato cheddar soup, and stews, adding a hint of heat and cheesy goodness to balance out the flavors. It's also a great accompaniment to barbecued meats, as the spiciness and cheese enhance the smoky, savory notes.
What's the difference between Southern cornbread and regular cornbread?
The primary difference between Southern cornbread and regular cornbread is sweetness; Southern cornbread is typically unsweetened or subtly sweet, while "regular" cornbread from Northern recipes tends to be sweeter. Additionally, Southern cornbread often uses coarser cornmeal and savory fats like bacon grease or lard, while Northern versions may use finer cornmeal and butter or vegetable oil.
Why does this recipe only use cornmeal while some recipes include all-purpose flour in cornbread?
In this particular recipe, using solely cornmeal is a deliberate choice to emphasize the authentic, traditional texture and flavor of cornbread. Cornmeal lends a distinctive, slightly gritty texture and a more pronounced corn flavor to the bread. Some recipes incorporate all-purpose flour to modify the texture, making the cornbread softer and lighter. This variation is often a matter of personal preference, as the addition of all-purpose flour can produce a more cake-like or tender crumb in the cornbread.
Recipe Card
ingredients
- Baking spray with flour, as needed
- 2 tablespoons unsalted butter
- 2 tablespoons honey
- 2 1/2 cups cornmeal
- 1 teaspoon kosher salt
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup sour cream, at room temperature
- 3/4 cup buttermilk, at room temperature
- 1 large egg, at room temperature
- 1 cup shredded cheddar cheese
- 1 cup corn kernels, from about 1 large ear fresh corn or frozen and thawed
- 2 tablespoons thinly sliced chives or scallions
- 1 jalapeño, finely diced
Method
Step 1
Preheat the oven to 375˚F. Liberally grease the Nordic Ware Haunted Skull Cakelet Pan with baking spray with flour. Set it aside.
Step 2
Melt the butter and honey in a medium pan and stir until it’s well combined. Set it aside to cool slightly.
Step 3
Whisk the sour cream, buttermilk, egg, and honey-butter mixture in a medium bowl until it’s well combined.
Step 4
Stir the cornmeal, kosher salt, baking powder, and baking soda in a large bowl.
Step 5
Add the wet ingredients to the cornmeal mixture and stir until no dry patches remain.
Step 6
Stir in corn kernels, cheddar cheese, chives or scallions and diced jalapeños.
Step 7
Pour the batter into the prepared pan.
Step 8
Bake cornbread for about 30 minutes, until a toothpick inserted into the center comes out with a few moist crumbs.
Step 9
Remove the cornbread from the oven and set it aside to cool completely in the pan for 5-10 minutes.
Step 10
Unmold the skulls and serve warm alone or with homemade chili.