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Jalapeño Cornbread

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This moist and flavorful cornbread is studded with jalapeños, giving it just the right amount of heat. It’s perfect alongside chili, soups, or barbecue.

Ingredients

Scale
  • 1 cup (120 g) yellow cornmeal
  • 1 cup (120 g) all-purpose flour
  • 1/4 cup (50 g) granulated sugar (adjust to taste)
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 cup (240 ml) buttermilk (or regular milk + 1 tbsp lemon juice)
  • 2 large eggs
  • 1/4 cup (60 ml) unsalted butter (melted and slightly cooled)
  • 1/2 cup (120 ml) sour cream
  • 1 cup (120 g) shredded cheddar cheese (optional)
  • 1–2 jalapeños (deseeded and diced, or leave seeds for extra heat)

Instructions

Prepare the Batter:

  1. Preheat the Oven:
    • Preheat your oven to 400°F (200°C). Grease a 9-inch cast-iron skillet or baking dish with butter or nonstick spray.
  2. Mix the Dry Ingredients:
    • In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and baking soda.
  3. Combine Wet Ingredients:
    • In a separate bowl, whisk together the buttermilk, eggs, melted butter, and sour cream.
  4. Combine Wet and Dry Ingredients:
    • Gradually add the wet ingredients to the dry ingredients. Stir until just combined; do not overmix.
  5. Add Cheese and Jalapeños:
    • Fold in the shredded cheddar cheese (if using) and diced jalapeños.

Bake the Cornbread:

  1. Pour into Pan:
    • Pour the batter into the prepared skillet or baking dish, spreading it evenly.
  2. Bake:
    • Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  3. Cool and Serve:
    • Allow the cornbread to cool for 5-10 minutes before slicing. Serve warm with butter, honey, or alongside your favorite dish.

Notes

  • For an extra kick, sprinkle a few jalapeño slices on top before baking.
  • Add 1/2 cup of corn kernels (fresh, frozen, or canned) for additional texture and sweetness.
  • This cornbread can be stored in an airtight container at room temperature for up to 2 days or in the fridge for up to a week.

Find it online: https://ukfinda.com/jalapeno-cornbread/