Why You’ll Love This Recipe
- Perfect Balance of Flavors – The sweetness of the cornbread balances beautifully with the heat from the jalapeños, creating a flavor profile that’s both comforting and exciting.
- Moist and Tender – This cornbread is incredibly moist thanks to melted butter, which helps create a soft and fluffy texture.
- Easy to Make – With simple ingredients and quick preparation, this cornbread comes together in no time.
- Versatile Pairing – It pairs perfectly with hearty soups, stews, and chilis, but also works as a standalone snack with a pat of butter.
Ingredients
For the 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
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the oven: Preheat your oven to 375°F (190°C). Grease or line a 9-inch square baking pan or an 8-inch round cake pan with parchment paper.
- Mix the dry ingredients: In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well combined.
- Combine the wet ingredients: In a separate bowl, whisk together the melted butter and any wet ingredients, such as milk or eggs (depending on the recipe, these may be included as additional instructions).
- Add the wet to the dry: Pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix.
- Add the jalapeños: Fold in the finely chopped jalapeños for that spicy kick.
- Bake the cornbread: Pour the batter into the prepared pan and spread it out evenly. Bake in the preheated oven for 20-25 minutes or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the cornbread cool for a few minutes before slicing. Serve warm with butter, chili, or your favorite savory dish.
Servings and Timing
This recipe yields approximately 8 servings.
- Prep time: 10 minutes
- Cook time: 20-25 minutes
- Total time: 30-35 minutes
Storage/Reheating
- Storage: Store leftover cornbread in an airtight container at room temperature for up to 3 days.
- Reheating: To reheat, wrap the cornbread in foil and heat it in the oven at 350°F (175°C) for 5-10 minutes, or microwave individual slices for 15-20 seconds.
FAQs
Can I make this cornbread ahead of time?
Yes, this cornbread is perfect for making ahead. You can store it at room temperature and reheat it when ready to serve.
Can I make this cornbread without jalapeños?
Yes, you can omit the jalapeños for a milder cornbread or substitute them with other ingredients like roasted red peppers or cheese for a different flavor profile.
Can I freeze this cornbread?
Yes, you can freeze this cornbread! Wrap it tightly in plastic wrap or aluminum foil and freeze for up to 3 months. Thaw it at room temperature and reheat as desired.
Can I use a different type of pepper?
Feel free to experiment with different peppers such as poblano, serrano, or even banana peppers for a milder or hotter version of this cornbread.
Can I make this cornbread dairy-free?
Yes, you can substitute the butter with a dairy-free alternative such as margarine or coconut oil.
Can I add cheese to this cornbread?
Yes, you can mix in shredded cheese (like cheddar) for a cheesy jalapeño cornbread. Add about ½ to 1 cup of shredded cheese to the batter for extra flavor.
What can I serve this cornbread with?
This cornbread is perfect alongside chili, soup, grilled meats, or any Southern-inspired dish. You can also serve it with a dollop of butter and honey for a sweet-savory treat.
How spicy is this cornbread?
The spice level depends on the amount and type of jalapeños you use. If you prefer a milder cornbread, remove the seeds from the jalapeños before adding them to the batter.
Can I use self-rising cornmeal?
If using self-rising cornmeal, omit the baking powder and salt from the recipe, as they are already included in the self-rising cornmeal.
Can I add other vegetables to this cornbread?
Yes, you can add other ingredients like corn kernels, onions, or even cooked bacon for extra flavor and texture.
Conclusion
This Jalapeño Cornbread is the perfect side dish to spice up any meal. Whether you're enjoying it with chili, soup, or just as a snack, it’s sure to impress with its perfect balance of heat and sweetness. Tender, moist, and full of flavor, this cornbread is a delicious twist on a classic recipe. Enjoy it fresh from the oven or as leftovers—it’s a treat either way!
Jalapeño Cornbread
- Total Time: 30 minutes
- Yield: 8 Servings
- Diet: Vegetarian
Description
This Jalapeño Cornbread is the perfect combination of sweet and spicy, with a moist and tender texture that’s sure to please. The spicy kick from the jalapeños beautifully balances the sweetness of the cornbread, making it the perfect side dish for chili, soup, or barbecue. Easy to make and packed with flavor, it’s the ideal recipe to add some excitement to your meal.
Ingredients
For the 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
- ⅔ cup milk (or as needed, depending on recipe)
- 2 eggs
- 2-3 finely chopped jalapeños (adjust to your spice preference)
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C). Grease or line a 9-inch square baking pan or an 8-inch round cake pan with parchment paper.
- Mix the dry ingredients: In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
- Combine the wet ingredients: In a separate bowl, whisk together the melted butter, milk, and eggs.
- Combine wet and dry ingredients: Add the wet ingredients into the dry mixture, stirring until just combined. Be careful not to overmix.
- Add the jalapeños: Gently fold in the finely chopped jalapeños.
- Bake the cornbread: Pour the batter into the prepared pan and spread it evenly. Bake for 20-25 minutes or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the cornbread cool slightly before slicing. Serve warm with butter, chili, or your favorite savory dish.
Notes
- You can substitute the jalapeños with other mild or hot peppers based on your spice preference.
- For a dairy-free version, use margarine or coconut oil instead of butter.
- If you'd like to make it even richer, consider adding cheese (like cheddar) to the batter.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
