Description
This Jalapeño Cornbread recipe is a quick, spicy, and fluffy bread that perfectly balances heat and comfort. Ready in under 30 minutes, it features moist, tender cornbread with the right kick of jalapeño heat. Ideal as a side for chili, a snack with butter, or a creative base for various dishes, this cornbread delivers warmth, flavor, and versatility in every bite.
Ingredients
Scale
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoons sugar
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup milk
- 1 large egg
- 1/4 cup unsalted butter, melted (gently melted, not hot)
Other
- 1 to 2 fresh jalapeños, finely diced (adjust based on heat preference)
Instructions
- Prepare your oven and baking pan: Preheat your oven to 400°F (204°C). Grease an 8-inch square baking pan or line it with parchment paper to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt to ensure even distribution for consistent texture and rise.
- Incorporate wet ingredients: In a separate bowl, beat the egg and mix in the milk and gently melted butter. Pour this mixture into the dry ingredients, stirring just until combined to avoid overmixing and maintain a tender crumb.
- Add the jalapeños: Finely dice 1 to 2 fresh jalapeños, then fold them gently into the batter to evenly distribute the spicy bits without overworking the mix.
- Bake your Jalapeño Cornbread: Pour the batter into the prepared pan and smooth the top. Bake for 20 to 25 minutes until golden brown and a toothpick inserted in the center comes out clean. Let it cool slightly before slicing for best texture.
Notes
- Choose firm, bright green fresh jalapeños for consistent heat and best flavor.
- Use gently melted butter to avoid scrambling the eggs when mixing.
- Mix wet and dry ingredients just until moistened to prevent dense cornbread.
- Check doneness a few minutes before the end of baking to avoid dry edges.
- Swap regular milk for buttermilk for extra tenderness and tangy flavor.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 piece (1/8 of the cornbread)
- Calories: 180
- Sugar: 4g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg