Description
This Jalapeño Cornbread is a warm, fluffy delight with a slightly crispy crust that gives way to a moist, tender interior. The subtle sweetness of the cornmeal is perfectly balanced by the spicy kick of fresh jalapeños, creating a flavor experience that is both comforting and exciting.
Ingredients
Scale
- Dry Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- Wet Ingredients:
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- Mix-ins:
- 1 cup fresh jalapeños, diced (seeds removed for less heat)
- 1 cup shredded cheddar cheese
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
- In another bowl, mix the buttermilk, eggs, and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
- Fold in the diced jalapeños and shredded cheddar cheese.
- Grease a 9-inch square baking pan and pour the batter into it, smoothing the top with a spatula.
- Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Let cool for 10 minutes before slicing and serving.
Notes
- This cornbread can be made ahead of time and stored in an airtight container for up to 3 days.
- For longer storage, wrap tightly in plastic wrap and freeze for up to 2 months.
- Substitute diced green bell peppers for a milder flavor or use pepper jack cheese for extra spice.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: side dish
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 1/9 of the pan)
- Calories: 210
- Sugar: 5 grams
- Sodium: 300 milligrams
- Fat: 8 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 3 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 2 grams
- Protein: 5 grams
- Cholesterol: 50 milligrams
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