Description
Jalapeño Cornbread is a spicy twist on classic cornbread, featuring the heat of jalapeños and sweet corn for a perfect side dish.
Ingredients
Scale
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk (or milk with 1 tablespoon lemon juice)
- 2 large eggs
- ⅓ cup melted butter (or neutral oil)
- 1 cup corn kernels (fresh, canned, or frozen and thawed)
- 1–2 fresh jalapeños, finely diced (seeds removed for less heat)
- ½ cup shredded cheddar cheese (optional)
Instructions
- Preheat your oven to 400°F (200°C). Grease an 8×8-inch baking dish or a cast-iron skillet and set it aside.
- In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until evenly combined.
- In a separate bowl, whisk the buttermilk, eggs, and melted butter until smooth and fully blended.
- Fold in the corn kernels and diced jalapeños, distributing them evenly throughout the batter. If using cheese, gently fold it in at this stage as well.
- Pour the batter into the prepared baking dish or skillet, smoothing the top with a spatula.
- Place the dish in the preheated oven and bake for 20–25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Remove from the oven and allow the cornbread to cool for about 10 minutes before slicing and serving. This helps it set and improves texture.
Notes
- For a spicier kick, leave some seeds in the jalapeños.
- This cornbread is best served warm with butter.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 6g
- Sodium: 280mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg