Description
Jalapeño Cornbread is a moist and flavorful cornbread featuring fresh jalapeños for a balanced spicy kick and natural sweetness. Perfect as a versatile side dish to complement chili, barbecue, soups, or enjoyed on its own, this easy-to-make baked delight brings warmth and excitement to any meal.
Ingredients
Scale
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour (or gluten-free flour blend for gluten-free version)
- 1 tablespoon baking powder
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup milk or buttermilk (or plant-based milk for vegan version)
- 1 large egg (or flaxseed egg for vegan version)
- 1/4 cup melted butter (or plant-based butter for vegan version)
Main Flavor
- 2–3 fresh jalapeños, finely chopped (seeds removed for less heat if desired)
Instructions
- Prepare your jalapeños: Wash fresh jalapeños thoroughly, then finely chop them. Remove seeds if you prefer a milder heat level.
- Mixing dry ingredients: In a large bowl, combine cornmeal, flour, baking powder, granulated sugar, and salt. Whisk together to ensure all ingredients are evenly distributed for a consistent rise and flavor.
- Whisk wet ingredients: In a separate bowl, beat the egg, then mix in the milk and melted butter. This creates a smooth liquid mixture to bind and moisten the dry ingredients effectively.
- Combine all together: Pour the wet ingredients into the dry mixture and stir gently just until combined. Avoid overmixing to keep the cornbread tender and light. Fold in the chopped jalapeños evenly to distribute the heat.
- Bake to perfection: Transfer the batter into a greased baking dish or cast-iron skillet, spreading it out evenly. Bake in a preheated oven at 400°F (204°C) for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Notes
- Adjust heat level by using fewer jalapeños or removing seeds to soften the spice.
- Use a cast-iron skillet for a perfectly crispy crust.
- Do not overmix the batter to maintain a tender crumb.
- Always use fresh jalapeños for the brightest and freshest flavor.
- Melt butter and let it cool slightly before mixing with egg to prevent cooking the egg prematurely.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of recipe)
- Calories: 180
- Sugar: 3g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Keywords: Jalapeño Cornbread, spicy cornbread, jalapeño recipe, cornbread side dish, gluten-free cornbread, spicy bread
