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–+ servings
Deliciously baked Jalapeño Cornbread with a golden crust and spicy jalapeño bits
Serine Milo

Jalapeño Cornbread

A cozy and spicy twist on classic cornbread, featuring jalapeños for a delightful kick.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Breads, Side Dish
Cuisine: American
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup sugar Can adjust to taste or use honey as a swap
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup buttermilk Or use almond milk + vinegar as a vegan alternative
  • 1/3 cup vegetable oil Or melted coconut oil for flavor
  • 2 large eggs Flax eggs work well for a vegan option
Mix-Ins
  • 1/2 cup diced jalapeños Fresh or pickled, based on heat preference
  • 1/2 cup shredded cheese Optional; cheddar adds richness

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and grease a cast-iron skillet or an 8x8 baking dish.
  2. In a large bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, and salt. Whisk until well mixed.
  3. Create a well in the dry ingredients and pour in the buttermilk, vegetable oil, and eggs. Stir until just combined.
  4. Fold in the diced jalapeños and cheese, ensuring they are evenly distributed.
Baking
  1. Pour the batter into the prepared skillet or dish and smooth the top with a spatula.
  2. Bake for about 20-25 minutes, or until the top turns golden brown and a toothpick inserted in the center comes out clean.
  3. Let it cool in the skillet for about 10 minutes before slicing.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 2gSodium: 300mgFiber: 2gSugar: 3g

Notes

Tips: Add cayenne for extra heat, use flax eggs for veganization, or incorporate sweet corn for added flavor.

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