Jalapeno And Feta Cornbread Recipe

I absolutely love this recipe because it combines the comforting, nostalgic flavor of classic cornbread with a modern twist of spicy jalapeños and tangy feta, making it perfect for impressing friends at any gathering. The fact that it’s so easy to whip up and the house smells amazing while it bakes is just a bonus!

Adding a twist to traditional cornbread with the spiciness of jalapeños and the creaminess of feta cheese is something I truly enjoy. So I was drawn to the recipe for “Jalapeño, Feta, and Buttermilk Cornbread” in Jessie Sheehan’s new book,
“Baking with Less Sugar” (Page Street Publishing, 2017).

While I made a few tweaks—mainly using a smaller 1/2 cup portion of jalapeños (Sheehan’s cornbread has a great deal of fire), substituting Crumble feta for the more traditional block feta (I find crumbled cheese to be more cohesive and easier to work with), and cooking in a 10-inch iron skillet instead of an 8-inch square pan—I followed Sheehan’s recipe closely. And it was delicious.

Ingredients

Cornmeal: Offers a robust, hearty feel; source of carbs and fiber.

Flour of all kinds: Supplies the structure and heft; an absolute necessity for the classic cornbread mouthfeel.

Baking powder: Guarantees an airy, puffy ascent; a principal biosiding agent.

Baking soda: Functions with buttermilk to provide additional lift; boosts tenderness.

Jalapeños: Provides a spicy kick and lively taste; abundant in vitamin C.

Feta cheese: Provides a deliciously creamy, tangy flavor; is an excellent source of protein and calcium.

Buttermilk is what gives the cake a moist crumb and a little tang.

It works with baking soda to leaven the cake.

Ingredient Quantities

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup granulated sugar
• 1 cup buttermilk
• 1/3 cup unsalted butter, melted and cooled
• 2 large eggs
• 1 cup corn kernels (fresh, frozen, or canned)
• 1-2 jalapeños, diced
• 1/2 cup feta cheese, crumbled
• 2 tablespoons honey (optional for drizzling)

Instructions

1. Set your oven to 375°F (190°C) to preheat, and prepare for baking by greasing a dish or skillet that is 9 inches in size and square in shape.

2. In a big bowl for mixing, combine the cornmeal, all-purpose flour, baking powder, baking soda, salt, and granulated sugar. Whisk to ensure the dry ingredients are evenly distributed.

3. In another bowl, whisk together the buttermilk, melted butter, and eggs until they’re all okay with being together.

4. Add the wet ingredients to the dry ingredients. Stir gently until just combined.

5. Incorporate the corn kernels, cored and diced jalapeños, and feta cheese that has been crumbled into large pieces into the batter (making sure they are evenly distributed) and do not overmix. In general, folding is usually done in one of two ways. One way is to use the right hand (assuming you are right-handed; reverse if you are left-handed) as a sort of spatula or paddle.

6. Put the batter into the baking dish or skillet that has been readied and spread it out evenly with a spatula.

7. Put the baking dish in the oven that has been preheated, and cook for 25-30 minutes, or until the very top is a lovely, golden brown and you can insert a toothpick into the center and have it come out without any gooeyness attached.

8. Take the cornbread out of the oven and let it sit in the pan for about 10 minutes. Then, cut it into slices.

9. To add something optional, just before serving, drizzle the warm cornbread with honey for a napkin of sweetness that hints at the spicy, savory flavors of this dish.

10. Serve the cornbread, with jalapeño and feta, warm, or keep it in a sealed container at room temperature; it will stay tasty for up to 48 hours.

Equipment Needed

1. Oven
2. 9-inch square baking dish or skillet
3. Mixing bowls (2)
4. Measuring cups
5. Measuring spoons
6. Whisk
7. Spatula
8. Knife
9. Cutting board
10. Cooling rack
11. Toothpick

FAQ

• Can I use another type of cheese instead of feta?Indeed, another crumbly cheese can replace feta, such as goat cheese or ricotta salata, though the flavor and texture may vary somewhat.
• How spicy will this cornbread be?The amount of heat really comes down to how many jalapeños you use and whether you add the seeds. For one with a little less spice, use just one jalapeño and, for goodness’ sake, don’t include the seeds.
• Can I use milk instead of buttermilk?If buttermilk is not available, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
• Is it possible to make this recipe gluten-free?You can indeed substitute a gluten-free all-purpose flour blend for the standard flour to create a gluten-free version.
• Can I add other ingredients like bacon or herbs?Certainly! You can include cooked bacon bits or fresh herbs such as chopped chives or cilantro to boost the flavor.
• How should I store leftover cornbread?Keep any remaining cornbread in a sealed container at room temperature for as long as 2 days, or in the refrigerator for as long as a week.
• Can I freeze jalapeño and feta cornbread?Certainly, the cornbread can be frozen. Let it cool completely, wrap it tightly in plastic and foil, and store it in the freezer. It should keep well for up to 3 months.

Substitutions and Variations

Substitute whole wheat flour for all-purpose flour, and your baked goods will be more nutritious.
Use almond milk with a teaspoon of lemon juice mixed in as a substitute for buttermilk, and you will have a dairy-free version of the ingredient.
Substitute unsalted butter with olive oil to change the flavor profile. When using olive oil in baking, use a light, mellow tasting olive oil.
Substituting in place of jalapeños makes this a milder version. Use diced green bell peppers instead.
Substitute goat cheese for feta cheese to achieve a creamier texture.

Pro Tips

1. Use Fresh Jalapeños For a more vibrant flavor, use fresh jalapeños instead of canned or pickled ones. Removing the seeds can reduce the heat if you prefer a milder taste.

2. Room Temperature Ingredients Ensure the eggs, buttermilk, and melted butter are at room temperature before mixing. This helps the ingredients combine more smoothly and results in a better texture for your cornbread.

3. Cornbread Texture For a lighter, fluffier cornbread, be careful not to overmix the batter once you’ve combined the wet and dry ingredients. Gentle folding helps maintain the desired texture.

4. Pan Selection Use a cast-iron skillet if you have one available. It provides even heat distribution and creates a deliciously crispy crust on your cornbread.

5. Cheese Enhancement Mixing in half of the feta cheese with the batter and sprinkling the other half on top before baking can enhance the cheesy flavor and add an appealing presentation.