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
- 2/3 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
