Joanna Gaines Cornbread Recipe

Making Joanna Gaines’ cornbread has become a comforting ritual in my kitchen.

This recipe gives you that perfect balance of spicy and sweet with just a handful of simple ingredients.

One tip I’ve found particularly useful is ensuring your skillet is well-greased; it makes for a beautiful crust and easy serving.

I relish how straightforward this recipe is, making it a breeze on busy days while still allowing you to serve a dish that’s hearty and satisfying.

How to Make Joanna Gaines Jalapeño Cornbread

Ingredients

• 1 cup Flour
• 1 cup Cornmeal
• 3 tsp Baking powder
• 1/2 tsp Salt
• 1/4 cup Sugar
• 1 cup Buttermilk
• 1/2 cup Melted butter
• 2 Large eggs
• 1 cup Cheddar cheese (shredded)
• 1/2 cup Jalapeños (chopped)
• 1 8 oz. can Creamed corn

Step-by-Step Instructions

Step 1:

Preheat your oven to 375°F and place the oven rack in the top third.

Step 2:

Grease a 10-inch cast-iron skillet with softened butter.

Step 3:

In a large bowl, whisk together the flour, cornmeal, baking powder, salt, and sugar.

Step 4:

In a separate bowl, mix the buttermilk, melted butter, and eggs.

Step 5:

Combine the wet and dry ingredients until just mixed.

Step 6:

Fold in the shredded cheese, jalapeños, and creamed corn.

Step 7:

Pour the batter into the prepared skillet.

Step 8:

Bake for 20-25 minutes or until the top is golden brown.

Tips and Tricks for Making This Recipe

Choose the Right Heat

If you like a milder cornbread, remove the seeds from your jalapeños before chopping.

Keep It Moist

For an extra moist cornbread, don’t overmix the batter.

Testing for Doneness

The cornbread is done when a toothpick inserted in the center comes out clean.

Cheese Variations

Feel free to try different cheeses like pepper jack for an extra kick or a mild Colby cheese for a child-friendly version.

Remember, the key to a great Jalapeño Cornbread is balance. The spicy kick of jalapeños paired with the sweetness of corn makes for a delightful side dish that I’m sure you’ll love.

What to Serve with Joanna Gaines Cornbread

Mashed Potatoes

You can pair cornbread with creamy mashed potatoes for a comforting southern meal.

Mash your potatoes with butter and cream for a rich flavor that complements the cornbread’s spiciness.

Sautéed Vegetables

Consider sautéing seasonal vegetables as a healthy, vibrant accompaniment.

Mix in garlic and olive oil while sautéing to enhance the vegetables’ flavor.

Rice Pilaf

Rice pilaf is a fantastic option that adds a different texture to the plate.

Use chicken broth to cook the rice for an extra layer of flavor.

Chili

Nothing beats the classic combo of cornbread with a bowl of hearty chili.

The bold spices of the chili balance the sweetness of the cornbread perfectly.

Greek Yogurt with Herbs

Branch out by trying Greek yogurt mixed with fresh herbs as a dip.

The tanginess of the yogurt and the freshness of the herbs offer a delightful contrast to the cornbread’s richness.

Variations and Substitutions

Cheese Options

You can swap out sharp Cheddar cheese for Swiss if you prefer a milder taste.

Seasoning Mix

Feel free to adjust the seasoning to your liking, maybe add a smoky paprika for a bit of warmth.

Sauce Choices

If you like a tangier flavor, try using tomato sauce in the mix.

Oil Variations

Olive oil is a great substitute for butter if you’re looking to make it a tad healthier.

Bread Bases

Though not traditional, you could serve this with egg noodles for a fun twist.

Adding Vegetables

Throw in some sautéed mushrooms for an earthy element.

Remember, you’re the chef in your kitchen, so make this recipe yours!

How to Store Leftover Joanna Gaines Cornbread

In the Fridge

When you have leftover cornbread, storing it in the refrigerator is straightforward.

Wrap it tightly in plastic wrap or place it inside an airtight container.

Your cornbread can last up to a week when refrigerated this way.

In the Freezer

For longer storage, freezing the cornbread is an excellent option.

First, slice the cornbread into portions so you can thaw only what you need later.

Wrap each piece securely in plastic wrap and then put them in a zip-lock freezer bag.

Label the bag with the date; you’ll be thankful for this when you rediscover your cornbread months later.

Properly stored, it can last for up to three months in the freezer.

Common Mistakes to Avoid

Grinding to a Halt

Choosing the incorrect cornmeal grind can result in a texture that’s far from ideal.

I always suggest a medium grind for that perfect crumb.

Heat Things Up Properly

Not preheating your cast-iron skillet can mean a cornbread with less crunch.

Make sure yours is sizzling before the batter goes in.

Mixing It Up

Overmixing the batter is a no-no; you’ll get tough cornbread that way.

Stir until just combined for a tender crumb.

Timing Is Everything

Bake the cornbread long enough, but don’t overdo it to avoid dryness.

You’ll want a toothpick to come out clean, indicating it’s done.

Avoiding Overcrowding

Don’t overload the batter with too many extra ingredients.

Balance is key; cornbread should be simple and satisfying.