Jalapeño cornbread is a delightful twist on a classic favorite that adds a spicy kick to your usual cornbread recipe. This fluffy and moist bread, infused with the warmth of jalapeños and the sweetness of corn, is perfect for any occasion. Whether you’re serving it alongside hearty chili, at a barbecue, or just enjoying a cozy night in, jalapeño cornbread elevates your meal with its vibrant flavors and enticing aroma.
Why Make This Jalapeño Cornbread
There are countless reasons to make jalapeño cornbread, but here are a few that stand out. First, its flavor packs a punch — the heat from the jalapeños balances beautifully with the sweetness of the corn and sugar. Second, it’s incredibly easy to make, requiring minimal prep time and simple ingredients you likely already have in your pantry. Lastly, it’s versatile! Enjoy it warm as a side, use it for sandwiches, or even top it with butter and honey for a sweet breakfast treat.
How to Make Jalapeño Cornbread
Making jalapeño cornbread is a straightforward process that anyone can master. You’ll create a delicious batter that combines dry and wet ingredients, fold in corn and jalapeños, and then bake to golden perfection. All the steps are simple, allowing even novice bakers to create a beautifully baked cornbread that will impress family and friends.
Ingredients:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk (or milk with 1 tablespoon lemon juice)
- 2 large eggs
- ⅓ cup melted butter (or neutral oil)
- 1 cup corn kernels (fresh, canned, or frozen and thawed)
- 1–2 fresh jalapeños, finely diced (seeds removed for less heat)
- ½ cup shredded cheddar cheese (optional)
Directions:
- Preheat your oven to 400°F (200°C). Grease an 8×8-inch baking dish or a cast-iron skillet and set it aside.
- In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until evenly combined.
- In a separate bowl, whisk the buttermilk, eggs, and melted butter until smooth and fully blended.
- Fold in the corn kernels and diced jalapeños, distributing them evenly throughout the batter. If using cheese, gently fold it in at this stage as well.
- Pour the batter into the prepared baking dish or skillet, smoothing the top with a spatula.
- Place the dish in the preheated oven and bake for 20–25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Remove from the oven and allow the cornbread to cool for about 10 minutes before slicing and serving. This helps it set and improves texture.
Nutritional Information
Per serving (based on 9 servings):
- Calories: 200
- Total Fat: 9g
- Saturated Fat: 4g
- Cholesterol: 50mg
- Sodium: 300mg
- Total Carbohydrates: 28g
- Dietary Fiber: 2g
- Sugars: 3g
- Protein: 4g
How to Serve Jalapeño Cornbread
Serve jalapeño cornbread warm, straight out of the oven, or at room temperature. It pairs beautifully with savory dishes like chili or barbecue. For a twist, slather it with butter and drizzle with honey for a sweet touch. You can also enjoy it as a base for a breakfast sandwich, topped with eggs and avocado, making for a satisfying morning meal.
How to Store Jalapeño Cornbread
To store leftover jalapeño cornbread, first let it cool completely. Then wrap it tightly in plastic wrap or aluminum foil, or store it in an airtight container. It can be stored at room temperature for up to 3 days or in the refrigerator for up to a week. If you want to keep it longer, consider freezing it. Wrap it well and freeze for up to 3 months. To reheat, simply thaw and warm in the oven or microwave.
Expert Tips for Perfect Jalapeño Cornbread
Use Fresh Ingredients: Fresh jalapeños add a vibrant flavor, but adjust according to your heat preference. If you prefer milder cornbread, remove the seeds and membranes of the jalapeños.
Measure Accurately: Proper measurement of ingredients is key to achieving the perfect texture. Use a kitchen scale for best results.
Don’t Overmix: When combining wet and dry ingredients, mix until just combined to keep your cornbread tender and fluffy.
Experiment with Add-Ins: Consider adding other ingredients like diced bell peppers, green onions, or even bacon for extra flavor.
Delicious Variations
- Cheesy Jalapeño Cornbread: Mix in ½ cup of shredded cheddar cheese for an extra savory kick.
- Sweet Cornbread: Increase the sugar to ½ cup or add honey to the batter for a sweeter version.
- Herbed Cornbread: Fold in 1 tablespoon of fresh herbs like cilantro or parsley for a refreshing flavor addition.
Frequently Asked Questions
Can I use regular milk instead of buttermilk?
Yes, you can use regular milk with 1 tablespoon of lemon juice or vinegar added to it as a substitute for buttermilk.Is it possible to make this cornbread gluten-free?
Absolutely! Replace the all-purpose flour with a gluten-free blend. Make sure your cornmeal is certified gluten-free too.Can I make it in advance?
Yes, you can make jalapeño cornbread a day in advance. Just store it properly and reheat it when you’re ready to serve.
Conclusion
Jalapeño cornbread is a warm, comforting dish that sparks joy and satisfaction at every bite. With its simple ingredients and easy-to-follow recipe, it’s the perfect addition to any meal or event. We encourage you to give this recipe a try and delight in its flavors and versatility! Whether you prefer it spicy or cheesy, this cornbread is sure to become a favorite in your kitchen. Don’t forget to share your experience and any variations you come up with! Happy baking!
Jalapeño Cornbread
Ingredients
Method
- Preheat your oven to 400°F (200°C). Grease an 8×8-inch baking dish or a cast-iron skillet and set it aside.
- In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until evenly combined.
- In a separate bowl, whisk the buttermilk, eggs, and melted butter until smooth and fully blended.
- Fold in the corn kernels and diced jalapeños, distributing them evenly throughout the batter. If using cheese, gently fold it in at this stage as well.
- Pour the batter into the prepared baking dish or skillet, smoothing the top with a spatula.
- Place the dish in the preheated oven and bake for 20–25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Remove from the oven and allow the cornbread to cool for about 10 minutes before slicing and serving.