Description
Jalapeño cornbread is a spicy twist on the classic Southern favorite, offering a perfect balance of sweet and heat in a moist, golden loaf. Ideal as a side for chili or BBQ, or enjoyed on its own.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1–2 tbsp sugar (optional)
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 2 fresh jalapeños, finely chopped (seeds removed for milder heat)
- 1/2 cup shredded cheddar cheese (optional)
Instructions
- Preheat the oven to 400°F (200°C) and grease a cast iron skillet or 8x8-inch baking dish.
- In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar.
- In a separate bowl, mix together buttermilk, eggs, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in the chopped jalapeños and shredded cheese if using.
- Pour the batter into the prepared skillet and smooth the top.
- Bake for 20–25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Let cool for a few minutes before slicing and serving warm.
Notes
- For extra texture, mix in 1/2 cup corn kernels.
- Swap cheddar for pepper jack for added spice.
- Leave some jalapeño seeds in for more heat.
- Greek yogurt mixed with milk can replace buttermilk.
- Double the recipe for a 9x13-inch pan.
Nutrition
- Serving Size: 1 piece
- Calories: 210
- Sugar: 2g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
