Jalapeño Cornbread – A Spicy & Sweet Delight
This mouthwatering Jalapeño Cornbread is tender, moist, and packed with bold flavors. It perfectly balances swe
Why You’ll Love Jalapeño Cornbread:
- Perfect Balance of Sweet and Heat: The sweetness of the cornbread contrasts beautifully with the spicy kick from the jalapeños.
- Tender & Moist: Thanks to butter and the right ingredients, this cornbread is soft and moist every time.
- Easy to Make: With a simple list of ingredients and quick preparation, you’ll have fresh, flavorful cornbread ready in no time!
- Versatile: Serve it alongside your favorite chili, soup, or even grilled meats for the perfect pairing.
Ingredients for Jalapeño Cornbread:
- Cornbread:
- 2 cups all-purpose flour
- 1 cup yellow cornmeal
- ⅔ cup granulated sugar
- 1 ½ tablespoons baking powder
- 1 teaspoon salt
- 8 tablespoons unsalted butter, melted
- 2 large eggs
- 1 cup milk
- 2 jalapeños, finely chopped (seeds removed for less heat, or leave them in for extra spice)
Step-by-Step Instructions:
- Prepare Your Ingredients (Time: 5 minutes)
Preheat your oven to 375°F (190°C) and grease a 9×9-inch baking dish or cast-iron skillet. In a separate bowl, chop the jalapeños into small pieces. If you prefer a milder cornbread, remove the seeds before chopping. - Combine Dry Ingredients (Time: 3 minutes)
In a large mixing bowl, combine the all-purpose flour, cornmeal, sugar, baking powder, and salt. Mix until everything is well combined. - Mix Wet Ingredients (Time: 2 minutes)
In another bowl, whisk together the melted butter, eggs, and milk until smooth. - Add Wet to Dry (Time: 2 minutes)
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix. Fold in the chopped jalapeños, ensuring they’re evenly distributed throughout the batter. - Bake (Time: 25–30 minutes)
Pour the batter into the prepared baking dish or skillet and spread it out evenly. Bake in the preheated oven for 25–30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. - Cool and Serve (Time: 10 minutes)
Let the cornbread cool for a few minutes before slicing and serving. It’s best served warm, with a bit of butter if desired!
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 40 minutes
Servings: 8
Calories: Approximately 200-250 per serving (varies based on size)
Tips for the Best Jalapeño Cornbread:
- Adjust the Spice: If you like extra heat, leave the jalapeño seeds in or add an extra pepper! If you prefer a milder version, make sure to remove the seeds.
- Add Cheese: For a cheesy twist, try stirring in some shredded cheddar cheese or another cheese of your choice into the batter.
- Don’t Overmix: Stir the batter just enough to combine the ingredients to keep the cornbread light and fluffy.
FAQ About Jalapeño Cornbread:
Q: Can I make this cornbread ahead of time?
A: Yes! This cornbread stays fresh for a day or two when stored in an airtight container. You can also freeze it for up to a month. Just be sure to reheat it before serving.
Q: Can I use buttermilk instead of regular milk?
A: Absolutely! Using buttermilk will give the cornbread a slightly tangier flavor, which pairs wonderfully with the sweetness and heat.
Q: How can I make this cornbread vegan?
A: To make this cornbread vegan, substitute the butter with a dairy-free option and use a flax egg or another egg substitute.
Final Thoughts:
This Jalapeño Cornbread is a must-try if you love a little heat with your cornbread! The perfect blend of sweetness and spice makes it a great accompaniment to chili, soup, or even as a standalone snack. Give it a try, and you’ll be hooked!
Don’t forget to share your creation with friends and family! Leave a comment below and let us know how your Jalapeño Cornbread turned out. Enjoy customizing it with your favorite extras, like cheese or herbs!
