Cheddar Cornbread Enhanced by Jalapeño Blend Olive Oil

Warm, buttery cornmeal, sharp cheddar, melted butter, and a little jalapeño heat come together in this cozy skillet-style cornbread. The Jalapeno Pepper Infused Olive Oil folds peppery brightness into the batter so the cornbread bakes up with a savory edge, a golden crust, and plenty of flavor for weeknight dinners, game day spreads, or a relaxed family table. It is the kind of side dish people reach for fast and ask about later.

Garden Infuzions

Cheddar Cornbread Enhanced by Jalapeño Blend Olive Oil

Golden cheddar cornbread gets a lively kick from Jalapeno Pepper Infused Olive Oil, bringing savory heat, rich corn flavor, and a tender crumb to the table.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 8 slices

Course: Side Dish, Snack

Cuisine: American, Mexican

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 1/2 cups yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1 cup shredded sharp cheddar cheese
• 1 cup buttermilk
• 2 large eggs
• 1/4 cup Jalapeno Pepper Infused Olive Oil
• 2 tablespoons unsalted butter melted
• 1/2 cup canned or frozen corn kernels
• 1 small jalapeño seeded and finely chopped

Equipment

• 1 9-inch cast iron skillet Preheated for a crisp crust
• 1 Large mixing bowl For dry ingredients
• 1 Medium mixing bowl For wet ingredients
• 1 whisk For mixing
• 1 rubber spatula For folding batter
• 1 set Measuring cups and spoons For accurate measuring

Method

 

Instructions

1. 1. Preheat the oven to 400°F. Set a 9-inch cast iron skillet or 8x8-inch baking pan in the oven while it heats if you want a crisp bottom and edge.
2. 2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
3. 3. Stir in the shredded cheddar cheese and corn kernels so they are evenly distributed.
4. 4. In a separate bowl, whisk the buttermilk, eggs, Jalapeno Pepper Infused Olive Oil, and melted butter until smooth.
5. 5. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
6. 6. If using the hot skillet, carefully remove it from the oven and grease it lightly with a little butter or oil. Pour in the batter right away. If using a baking pan, pour the batter into the pan and smooth the top.
7. 7. Sprinkle the chopped jalapeño over the surface. Bake for 22 to 25 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
8. 8. Let the cornbread cool for 10 minutes before slicing so the crumb sets up neatly.

Notes

The Jalapeno Pepper Infused Olive Oil adds bright pepper flavor and helps the cornbread stay tender. For a slightly sweeter version, add up to 1 extra tablespoon sugar. The batter should look thick but scoopable before baking.

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Recipe Tips

For the best texture, stir the batter just until the dry ingredients disappear. A cast iron skillet gives the cornbread a crisp, deeply golden edge, but an 8×8-inch baking pan works well too.

If you want a little extra kick, scatter a few sliced jalapeños over the top before baking.

Serving Suggestions

Serve this cornbread warm with chili, barbecue, roasted chicken, or a big bowl of soup. It also works beautifully alongside eggs and breakfast potatoes for a savory morning plate.

Cut it into squares for a potluck tray or bake it in wedges for a simple family dinner side.

Storage

Store leftovers covered at room temperature for 1 day or in the refrigerator for up to 4 days. Rewarm slices in a low oven or toaster oven so the edges stay pleasant and the crumb softens again.

Variations

Swap in pepper jack for part of the cheddar if you want a sharper bite. Add sweet corn kernels for extra texture, or finish the batter with chopped green onions for a more savory profile.

For a milder loaf, reduce the jalapeño garnish and let the cheese and corn lead the flavor.

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