Ever wanted homemade cornbread without ending up with leftovers for a week? This Small Batch Jalapeño and Cheese Cornbread is sized just right for two people. It’s perfect for a cozy dinner or when you’re craving a little something special without overdoing it. A delicious bread with a nice crunchy bottom that taste so good! This is chunky with whole corn kernel, bits and pieces of chopped jalapeño pepper and grated cheddar cheese.
A No Egg Recipe
If you are wondering why “no egg” recipe, let me tell you the story on how I ended up with this delicious no egg cornbread. This was actaully an accident recipe, meaning I did not intend to make it egg free. I forgot to add the egg and I only realized it when the bread was already in the oven. Has that happened to you too? Forgetting to add some key ingredients? I was really frustrated but there is nothing that I can do now but wait to see how it will come out. To my surprise,the cornbreda texture was better than I expected. In fact, I actually like it better without egg. I can say thie because I also made the recipe with egg and few minor adjustment in the recipe. The main difference that I noticed was the texture. The cornbread with egg have a more cake like texture which was expected as egg gives structure to bake products. This cornbread without egg is more compact and with the crunchy bottom, it turned out amazing. In the end, I thought this recipe is worth sharing, provving also that some kitchen mishap could be a good thing. If you want to try the version with egg, I also have a recipe for that. Check it out.
The Cast Iron Advantage
This bread is baked in a 6-inch cast iron pan which made a huge of difference. There’s something special about baking in a cast iron pan. It gives the cornbread a beautifully crisp edge and a golden-brown crust that’s hard to beat. Plus, cast iron retains heat like a champ, ensuring your bread cooks evenly every time. The crunchy bottom, winner!
No Cast Iron Pan, No Problem!
Now if you do not have a cast iron pan, don’t fret. You can still make it by using a similar size baking pan or dish. I would recommend a stainless steel pan for even faster baking.
Simple Ingredients, Big Taste
You don’t need a long list of fancy ingredients to make something delicious. This recipe uses all-purpose flour, cornmeal, a touch of sugar, milk, butter, a bit of oil, and salt. These pantry staples come together to create a cornbread that’s anything but ordinary.
Customize Your Bread
One of the best things about this recipe is how easy it is to make it your own. Want more heat? Add extra jalapeño peppers. Not a fan of spicy food? Leave them out. You can also play around with different cheeses or add in other mix-ins like corn kernels or herbs. It’s all up to you.
A Cheesy Zesty Delight
The grated cheddar cheese adds so much texture and depth of flavor. It melts into the bread, creating little pockets of cheesy goodness. Whether you eat it on its own or pair it with soups or stews, it’s a satisfying bite every time.
Why You Need This Recipe in Your Recipe
f you’re looking for a quick, easy, and downright tasty bread to accompany your meals, this is it. It’s perfect for beginners and seasoned cooks alike. The recipe is straightforward, and the results are impressive. Trust me, once you try it, you’ll keep coming back for more.
Breakfast Made Easy
Short on time in the mornings? This cornbread is a game-changer. You can whip it up in less than 45 minutes, making it ideal for a hearty breakfast or brunch. Pair it with some eggs or just enjoy it on its own. Either way, it’s a delicious way to start your day.
Minimal Effort, Maximum Flavor
Who says you need to spend hours in the kitchen to make something delicious? With just a few simple steps, you can have warm, homemade cornbread on the table. It’s the perfect recipe for when you want something comforting without the fuss.
What I Love Most About This Recipe
Honestly, the best part about this cornbread is how quick and easy it is to make. The inside stays moist, while the cast iron pan gives the sides and bottom a delightful crunch. There’s a perfect balance of sweet and salty flavors, with just a subtle zing from the jalapeño peppers.
The Crunch Factor
Let’s talk about that crunchy bottom. It’s what takes this cornbread from good to absolutely amazing. The golden crust adds an extra layer of texture that makes each slice special. It’s those little details that make this recipe stand out
Give it a Try
So if you’re in the mood for some homemade comfort food without the hassle, this small batch jalapeño and cheese cornbread is the way to go. Grab your cast iron pan and get baking—you won’t regret it!
About This Recipe
- Ease in Making the Recipe: I consider this an easy recipe. You will need a hand mixer for creaming the egg and sugar. This is the only part that would take more time to, about 3 – 5 minutes. All the rest of the steps are just adding the wet ingredients, sifting the dry ingredients and adding the cornmeal and corn kernels. Once you have the batter ready, simply pour it in a pan lined with parchment paper. This is one thing this I like about this recipe, a single pan no need to prepare liners as when making muffins. It’s really easy.
- Ingredients: Apart from the cornmeal and corn kernel which is probably not a staple in your kitchen, the rest of the ingredients are basic. The usual egg, butter, sugar, milk, salt. You can also add grated cheese on top, or mix in some chopped jalapeños. Chives or even green onion. Pretty flexible and easy to make variations.
- Texture, Taste & Flavor: This cornbread is soft and moist, with the top and edges slightly crunchy. It is not too sweet at all, just perfect in my opinion. It has a creamy buttery taste that I love, and a grainy corn texture that sets it apart from other quick bread.
- Make-Ahead: You can definitely make this ahead of time. Bake it at night and serve for breakfast the following day. You can even make it 3 days ahead and reheat it in oven when ready to serve. However, if you have time, I encourage you to make it the day you are serving it. I love this fresh out of the oven, slightly cooled but still warm to melt the butter. Yes, don’t skip spreading butter on top! It make a huge difference, taste so good.
Ingredients for Chunky Cornbread
- All-Purpose Flour – an equal ratio to cornmeal but a nice soft texture
- Cornmeal – this is what gives that grainy gritty texture and corn flavour to the bread
- Baking Powder – helps the bread rise
- Salt – very important to enhance the taste
- Granulated Sugar – for sweetness and moisture. This bread is not too sweet, just perfect.
- Flavorless Oil – oil helps keep the bread moist. Because the cornmeal has a tendency to dry out the bread, adding oil keeps the bread soft.
- Milk – to hydrate the bread
- Butter – I used a combo of butter and oil. Butter provided the delicious creamy taste that you will love on this bread and nice crust
- Corn Kernel – I used the canned corn kernel but you can also use fresh corn and steam it then use a knife to remove the corn kernels
- Cheddar Cheese – grated sharp cheddar cheese or any cheese with strong flavour is recommended for a depth of flavour
- Jalapeno Pepper – I used pickled jalapeno but a fresh one will work too. If using fresh, make sure to remove the seeds.
Small Batch Jalapeño & Cheese Cornbread
Ingredients
Equipment
Method
- Preheat oven to 400F: Heat the cast iron pan inside the oven while making the cornbread batter. If using regular baking pan, no need to heat it up.
- Mix the Wet Ingredients: In a small bowl, melted cooled butter, combine milk and oil.
- Add Dry Ingredients: In the same bowl, add the sugar, cornmeal, all-purpose flour, salt, baking powder, cheddar cheese and chopped jalapeño pepper.
- Wet + Dry Ingredients: Mix until combined.
- Pour the Batter: Remove the pan from the oven and add 1 tablespoon butter. Let the butter completely melt and brush the pan with it. Pour the batter in the pan and level it.
- Bake: Bake at the pre-heated oven for 18 – 20 minutes.
- Spread butter on top while the bread is still hot. An absolute MUST, trust me, butter is the way to go.
- Re-heating: Best enjoyed while still warm. Re-heat leftover in toaster or oven for 10 minutes at 300F then a brush butter on top.
Notes
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