Description
This Jalapeño Cornbread is a flavorful twist on the classic recipe! With a tender crumb and bursts of sweet corn balanced by the spicy kick of jalapeños, it’s the perfect side dish for chili, barbecue, or a hearty soup. Moist, slightly sweet, and just the right amount of spice, this cornbread will be a family favorite.
Ingredients
Units
Scale
- Dry Ingredients:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- Wet Ingredients:
- 1 cup buttermilk (or whole milk)
- 2 large eggs
- 1/3 cup unsalted butter, melted
- Add-Ins:
- 1 cup corn kernels (fresh, canned, or frozen)
- 1–2 jalapeños, finely diced (adjust to taste)
- 1/2 cup shredded cheddar cheese (optional)
Instructions
- Preheat the Oven:
Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking dish or a cast-iron skillet with butter or non-stick spray. - Mix the Dry Ingredients:
In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. - Prepare the Wet Ingredients:
In a separate bowl, whisk together the buttermilk, eggs, and melted butter until smooth. - Combine:
Pour the wet ingredients into the dry ingredients. Stir until just combined; avoid overmixing. - Add the Extras:
Gently fold in the corn, diced jalapeños, and cheese (if using). - Bake:
Pour the batter into the prepared dish or skillet. Bake for 20–25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. - Cool and Serve:
Allow the cornbread to cool for 5–10 minutes before slicing. Serve warm and enjoy!
Notes
- For a milder spice level, remove the seeds and membranes from the jalapeños.
- Add a tablespoon of honey to the batter for extra sweetness.
- This cornbread pairs wonderfully with honey butter or a dollop of sour cream.