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Jalapeño Cornbread

Jalapeño Cornbread

  • Author: Mary
  • Total Time: 30-35 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free (if gluten-free flour is used instead of all-purpose flour)

Description

Jalapeño Cornbread is a quick and easy recipe that delivers a moist, tender cornbread with a perfect balance of spicy heat from fresh jalapeños and the sweet flavor of cornmeal. Ideal as a side dish, snack, or base for meals like chili or BBQ, this vibrant and crumbly cornbread brings a flavorful kick to your table in under 30 minutes.

Ingredients

Scale

Dry Ingredients

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons granulated sugar

Wet Ingredients

  • 1 cup milk
  • 1 large egg
  • 1/4 cup unsalted butter, melted

Other

  • 2 fresh jalapeños, diced (seeds removed for milder heat)

Instructions

  1. Prep Your Ingredients: Preheat your oven to 400°F (200°C). Finely dice fresh jalapeños, removing seeds if preferred for less heat. Melt the butter and allow it to cool slightly.
  2. Mix Dry Ingredients: In a large bowl, combine cornmeal, all-purpose flour, baking powder, sugar, and salt. Stir thoroughly to ensure even distribution for consistent rising.
  3. Combine Wet Ingredients: In a separate bowl, whisk together milk, egg, and melted butter until smooth. Fold in the diced jalapeños carefully to distribute the heat and moisture.
  4. Bring Wet and Dry Together: Pour the wet mixture into the dry ingredients and gently stir until just combined, avoiding overmixing to maintain tenderness. The batter should be slightly lumpy with evenly distributed jalapeño pieces.
  5. Bake to Perfection: Grease an 8-inch square baking dish or cast-iron skillet. Pour in the batter and bake for 20 to 25 minutes until golden brown and a toothpick inserted in the center comes out clean. Allow it to cool briefly before slicing and serving.

Notes

  • Use fresh jalapeños for the best flavor and texture.
  • Do not overmix the batter to keep cornbread tender and light.
  • Baking in a cast-iron skillet creates a crispy, delicious crust.
  • Adjust heat by removing seeds or adding more jalapeños according to taste.
  • Brush melted butter on top after baking for added shine and moisture.
  • Prep Time: 10 minutes
  • Cook Time: 20-25 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/8 of the recipe)
  • Calories: 180
  • Sugar: 5g
  • Sodium: 350mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 2.5g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 50mg

Keywords: jalapeño cornbread, spicy cornbread, quick cornbread, jalapeño bread, comfort food, easy side dish, gluten free cornbread

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Find it online: https://marysplate.com/jalapeo-cornbread/