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When preparing the Cheddar Jalapeño Cornbread Crumble Bake, the way you mix your dry and wet ingredients is crucial for achieving a light and fluffy cornbread base. Start by whisking together your dry ingredients—cornmeal, flour, baking powder, sugar, and salt—in a large mixing bowl. This ensures that the leavening agents are evenly distributed, which is essential for the cornbread's rise.

Cheddar Jalapeño Cornbread Crumble Bake

Discover the delicious twist on a classic comfort food with this Cheddar Jalapeño Cornbread Crumble Bake. Celebrating cornbread's rich history, this recipe combines the sweet, savory flavors of cornbread with spicy jalapeños and creamy sharp cheddar cheese. Enjoy it as a side dish at barbecues or as a standalone meal. Perfect for gatherings, this crumble bake is easy to make and promises a delightful combination of flavors and textures that will impress friends and family.
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Ingredients
  

For the cornbread:

1 cup cornmeal

1 cup all-purpose flour

1/4 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 cup buttermilk

1/4 cup vegetable oil

2 large eggs

1 cup sharp cheddar cheese, shredded

1/2 cup pickled jalapeños, chopped (adjust based on spice preference)

For the crumble topping:

1/2 cup all-purpose flour

1/2 cup cornmeal

1/4 cup cold unsalted butter, cubed

1/2 cup sharp cheddar cheese, shredded

1/4 cup brown sugar

1/4 teaspoon salt

1/2 teaspoon smoked paprika

1/2 cup corn kernels (frozen or fresh)

1/4 cup chopped green onions (for garnish)

Instructions
 

Preheat the oven to 400°F (200°C). Grease a 9x9-inch baking dish or line it with parchment paper for easy removal.

    Make the cornbread batter: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, mix together the buttermilk, vegetable oil, and eggs until well combined. Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Fold in the cheddar cheese and chopped jalapeños.

      Bake the cornbread base: Pour the cornbread batter into the prepared baking dish and spread it evenly. Bake in the preheated oven for about 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.

        Prepare the crumble topping: While the cornbread is baking, prepare the crumble. In a medium bowl, combine flour, cornmeal, brown sugar, and salt. Cut in the cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the cheddar cheese, smoked paprika, and corn kernels.

          Assemble the bake: Once the cornbread is fully baked, remove it from the oven and let it cool for a few minutes. Crumble the cornbread into bite-sized pieces and spread them evenly in the baking dish. Top with the cheese and corn crumble mixture.

            Final bake: Return the baking dish to the oven and bake for an additional 15-20 minutes, or until the crumble is golden and crispy on top.

              Serve: Remove from the oven and let it cool for a few minutes. Garnish with chopped green onions before serving. Enjoy warm as a side dish, or on its own for a comforting snack!

                Prep Time: 20 minutes | Total Time: 1 hour | Servings: 8