Jalapeño Cornbread
A delightful combination of sweet, savory, and spicy flavors, Jalapeño Cornbread is perfect as a side dish for chili or barbecue and is easy to make.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Provides the perfect base for a tender texture.
- 1 cup yellow cornmeal Adds a delightful grainy sweetness.
- 2/3 cup granulated sugar Balances the heat of the jalapeños.
- 1.5 tablespoons baking powder Ensures cornbread rises beautifully.
- 1 teaspoon salt Enhances all the flavors.
Wet Ingredients
- 8 tablespoons unsalted butter, melted Adds richness and moistness.
- 1 cup milk or buttermilk Keeps the batter moist and adds tanginess.
- 2 large eggs Acts as a binder and adds richness.
Add-ins
- 1-2 jalapeños, diced Delivers a spicy kick.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and grease a baking dish or cast iron skillet.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well combined.
- In another bowl, mix the melted butter, milk, and eggs until thoroughly blended.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Fold in the diced jalapeños evenly into the batter.
Baking
- Pour the batter into the prepared baking dish and smooth the top.
- Bake for 20-25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Allow to cool slightly before cutting into squares for serving.
Notes
To enhance flavors, serve warm with butter or honey. Store in an airtight container for up to 3 days or refrigerate for about a week.