Description
This Jalapeño Cornbread is a spicy and savory twist on classic cornbread, perfect for adding a kick to your meals. Made with fresh or canned corn kernels and diced jalapeños, it balances sweetness, heat, and the comforting texture of moist cornbread. Optional cheddar cheese adds a melty richness, making it a crowd-pleaser at any gathering.
Ingredients
Scale
Dry 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
Wet Ingredients
- 1 cup buttermilk (or milk with 1 tablespoon lemon juice)
- 2 large eggs
- ⅓ cup melted butter (or neutral oil)
Add-ins
- 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)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 400°F (200°C). Grease an 8×8-inch baking dish or a cast-iron skillet and set it aside to ensure the cornbread doesn’t stick.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and salt until they are well combined and evenly distributed.
- Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, eggs, and melted butter until the mixture is smooth and fully blended, ensuring even moisture in the batter.
- Add Corn and Jalapeños: Gently fold the corn kernels and finely diced jalapeños into the wet ingredients, distributing them evenly throughout the batter. If you choose to use cheddar cheese, fold it in at this stage for added flavor.
- Pour Batter into Pan: Transfer the combined batter into the greased baking dish or skillet, smoothing the top with a spatula to create an even surface for baking.
- Bake the Cornbread: Place the baking dish in the preheated oven and bake for 20 to 25 minutes. Bake until the top turns golden brown and a toothpick inserted into the center comes out clean, indicating doneness.
- Cool and Serve: Remove the cornbread from the oven and let it cool for about 10 minutes. This resting time helps the cornbread set for easier slicing and improved texture before serving.
Notes
- For less heat, remove the seeds and membranes from the jalapeños before dicing.
- Buttermilk can be substituted with regular milk mixed with 1 tablespoon of lemon juice or vinegar per cup.
- If using frozen corn, make sure it is fully thawed to avoid excess moisture.
- Cheddar cheese is optional but adds a nice melty texture and flavor.
- For a dairy-free option, use plant-based milk and oil instead of butter and buttermilk.
