Jalapeño Cornbread

Jalapeño cornbread is the perfect blend of savory, spicy, and slightly sweet. This quick and easy recipe delivers a moist and flavorful cornbread with just the right kick of heat from fresh jalapeños, making it a crowd-pleaser at any gathering. It pairs beautifully with chili, barbecue, or even a warm bowl of soup.

Why You’ll Love This Recipe

• Simple to Make: Whip it up in one bowl with minimal prep time.
• Customizable Heat: Adjust the spice level by adding more or fewer jalapeños.
• Crowd Favorite: A great side dish for parties, potlucks, or family dinners.
• Moist and Flavorful: The perfect texture with a hint of sweetness and a touch of heat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cornmeal
• All-purpose flour
• Baking powder
• Sugar
• Salt
• Buttermilk
• Eggs
• Butter
• Fresh jalapeños
• Optional: Cheddar cheese or corn kernels for extra flavor

Directions

1. Preheat Oven: Set your oven to 375°F (190°C) and grease a baking dish or skillet.
2. Prepare Batter: In a large bowl, mix the dry ingredients (cornmeal, flour, baking powder, sugar, and salt). In another bowl, whisk the buttermilk, eggs, and melted butter. Combine the wet and dry ingredients, mixing just until combined.
3. Add Jalapeños: Fold in the diced jalapeños (and optional add-ins like cheese or corn).
4. Bake: Pour the batter into the prepared dish or skillet and bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
5. Cool and Serve: Allow the cornbread to cool slightly before slicing and serving.

Servings and Timing

• Servings: 8 slices
• Prep Time: 10 minutes
• Cook Time: 20-25 minutes
• Total Time: 30-35 minutes

Variations

• Cheesy Jalapeño Cornbread: Mix shredded cheddar cheese into the batter for added flavor.
• Sweet and Spicy: Add a tablespoon of honey for a touch of sweetness.
• Extra Heat: Include a pinch of cayenne pepper or use spicier peppers like serrano.
• Corn-Stuffed Cornbread: Stir in a cup of sweet corn kernels for added texture and flavor.

Storage/Reheating

• Storage: Store leftover cornbread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
• Reheating: Warm slices in the microwave for 20-30 seconds or in the oven at 350°F (175°C) for 5-7 minutes for a fresh-baked texture.

FAQs

1. Can I make this recipe gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend.

2. How spicy is jalapeño cornbread?

The spice level depends on the jalapeños used. Removing the seeds and membranes reduces the heat.

3. Can I use canned jalapeños instead of fresh?

Yes, but fresh jalapeños provide better flavor and texture.

4. What size baking dish should I use?

An 8×8-inch baking dish or a 9-inch cast-iron skillet works best.

5. Can I freeze leftover cornbread?

Absolutely. Wrap it tightly and freeze for up to 3 months. Thaw and reheat before serving.

6. What can I serve with jalapeño cornbread?

It pairs well with chili, barbecue, soups, or as a side for fried chicken.

7. Can I make this ahead of time?

Yes, bake it the day before and store it in an airtight container. Reheat before serving.

8. How do I keep the cornbread moist?

Avoid overbaking and ensure the batter has enough liquid ingredients.

9. Can I add other vegetables?

Sure! Diced bell peppers or green onions are excellent additions.

10. Can I make this without buttermilk?

Yes, substitute buttermilk with a mixture of milk and lemon juice or vinegar.

Conclusion

Jalapeño cornbread is a delightful twist on a classic recipe that’s perfect for any occasion. With its moist crumb, spicy kick, and endless customization options, this dish will quickly become a family favorite. Whether you serve it as a side or enjoy it on its own, this jalapeño cornbread is guaranteed to satisfy your taste buds.

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