Jalapeno Cheese Cornbread: A Perfect Companion for Outdoor Adventures
As the sun sets over the Appalachian mountains, gathering around a campfire or enjoying a meal after a long hike is always more satisfying with warm, comforting food. Jalapeno cheese cornbread is an ideal companion for these outdoor adventures, offering a spicy kick and rich flavors that complement any meal. Here's how to make this delicious treat:
Ingredients
2 cups yellow cornmeal
1 cup all-purpose flour
1 teaspoon salt
1 tablespoon sugar
2 teaspoons baking powder
½ teaspoon baking soda (optional)
½ cup unsalted butter, melted
1 large egg
1 cup buttermilk
8 ounces sharp cheddar cheese, shredded (or more to taste)
⅔ cup chopped jalapeños (pickled or fresh)
Instructions
*For Oven Baking*
Step 1: Prepare Your Ingredients
Preheat your oven to 375°F. Grease an 8x8 inch baking dish with nonstick spray.
Step 2: Mix Dry Ingredients
In a small bowl, whisk together the flour, cornmeal, salt, sugar, baking powder, and baking soda.
Step 3: Combine Wet Ingredients
In a large bowl, whisk together the melted butter and sugar until well combined. Add the egg and buttermilk; mix until smooth.
Step 4: Combine Wet and Dry Mixtures
Add the dry ingredients to the wet ingredients mixture. Stir until just combined—avoid overmixing.
Step 5: Add Cheese and Jalapeños
Stir in most of the shredded cheese (reserve some for topping) and chopped jalapeños into the batter.
Step 6: Bake Cornbread
Pour the batter into your prepared pan. Top with remaining cheese if desired.
Bake for about 20 to 25 minutes or until set and golden on top.
Let cool slightly before serving!
*For Campfire Cooking*
If you're out camping or prefer cooking over an open flame:
Equipment Needed:
Cast iron skillet or Dutch oven with lid.
Tongs or spatula.
Aluminum foil.
Steps:
Start by getting your campfire going at low-medium heat.
In a medium bowl combine cornmeal, flour (if using), shredded cheese (most of it), chopped jalapeños without seeds if desired for less heat), baking powder/soda if using), salt in one bowl; set aside.
Melt butter in your cast iron skillet/Dutch oven over low heat on your grill grate above flames; add diced jalapeño peppers without seeds if less spicy version preferred). Cook until soft then remove from direct heat source temporarily while mixing other ingredients together separately before adding them back into pan later steps below here now...
Whisk milk/honey/egg mixture separately then pour it onto dry mix along side cooked softened pepper bits within same container stirring gently till just combined avoiding excess mixing which could lead tough texture instead fluffiness we aim achieve here today folks!
Tightly cover skillet/Dutch oven using aluminum foil/lid returning back onto grill allowing cook another fifteen-twenty minutes depending fire strength followed five-minute resting period still covered letting residual warmth finish cooking process through evenly preventing burnt edges bottom crust while keeping inside moist tender crumb structure intact throughout entire process so don’t rush let magic happen slowly.
Uncover once done let cool slightly slice serve enjoy!
Whether you're hiking through Appalachia’s trails or simply enjoying time outdoors with family and friends near home, wherever life takes us, there’s nothing quite like sharing warm homemade treats like this delightful jalapeno cheddar cornbread recipe!
Leave a comment and tell us what you think! If you have an awesome recipe let us know! Now, Go Enjoy the Great Outdoors in Appalachia :)
