Jalapeño Pimento Cheese Cornbread
Cornbread is a classic southern side dish that compliments almost any lunch or dinner you serve it with. This is an easy and straightforward recipe that bakes the cornbread from scratch using vibrant ingredients such as pimento cheese and fresh jalapeño. Often, cornbread can often be dry or lacking in flavor. To eliminate this possibility, this cornbread recipe utilizes pimento cheese to give hydration to the final product, but also to deliver an impactful punch of flavors that complements the cornmeal beautifully.
Do I have to use a cast iron skillet for cornbread? Cast iron cooking is very beneficial to recipes like cornbread because it will give the bread a great crust. In addition to that, a well-seasoned cast iron will essentially become non-stick and provide great heat retention when baking. If you don’t have a cast iron skillet (I recommend investing in one) but you can substitute any ceramic baking dish or cake pan.
Can I substitute any other pepper for jalapeños? Yes, if you don’t have access to jalapeños or you don’t prefer spicy food you can substitute a diced red pepper instead. This is a great substitution to make because the pimento cheese has sweet pimento peppers in it and the fresh addition of any kind of pepper is a nice compliment.
Why is my jalapeño pimento cheese cornbread dry? To avoid having a dry cornbread it’s imperative to let the cornmeal soak up some of the liquid in the batter prior to baking. If you don’t let the batter sit for about 20 minutes before putting it in the oven, the cornmeal won’t be hydrated and instead will cause a dry, grainy texture to the final product.
Can jalapeño pimento cheese cornbread be frozen? Yes, you can freeze jalapeño pimento cheese cornbread after baking it. For best results, wrap the cornbread tightly in plastic wrap and place in a freezer-safe zipper bag. When ready to defrost, do so in the fridge overnight and warm the cornbread gradually in the oven once thawed.
What to serve with jalapeño pimento cheese cornbread? Cornbread goes perfectly with very savory dishes such as turkey chili or beef stew. The spiciness and sweetness of the cornbread works beautifully to complement the savory flavor of stews and chilis.
How to make jalapeño pimento cheese cornbread:
Jalapeno Cheddar Cornbread
Ingredients
- 3 cups all-purpose flour
- 1 cup cornmeal
- 2 teaspoons salt
- 2 tablespoons baking powder
- 3 large eggs
- 1 stick of butter, melted
- 1/4 cup honey (plus optional extra drizzle for finishing)
- 2 ½ cups milk
- 10 oz pimento cheese
- 2 medium jalapeños
Instructions
- Preheat the oven to 375 degrees.
- Dice two jalapeños, removing the pith and seeds (if desired) to reduce spiciness and set aside.
- In a medium bowl, mix together all of the dry ingredients (all purpose flour, cornmeal, salt, and baking powder) until thoroughly incorporated. Set aside.
- In a separate, large bowl, whisk the wet ingredients (eggs, melted butter, honey, and milk) until smooth. Gradually add the dry mixture to the wet, making sure to fully incorporate the batter between each addition of dry ingredients.
- Let the batter sit for 20 minutes before baking so that the cornmeal becomes hydrated.
- Spread a light amount of oil on a 12 inch cast iron skillet to prevent the cornbread from sticking when baked. Pour the batter into the cast iron pan and spread evenly.
- Bake for 45-50 minutes, until the edges and top of the cornbread are crispy and when you insert a fork or toothpick in the center of the cornbread it comes out dry.
- Serve with an extra drizzle of honey if desired. Enjoy!
