Jalapeno Cornbread

Tacky jalapeño cornbread is the proper spicy facet.

This mild and fluffy Jalapeño Cornbread recipe is made with fundamental components, however has a kick of jalapeno and cheddar tacky taste!

close up of sliced Jalapeno Cornbread in a pan

Goes from the skillet to the desk in lower than half-hour!
Delivers the very best do-it-yourself taste with an improve utilizing jalapeños and cheddar cheese!
You possibly can bake up a batch (or two!) in mini-loaf pans or as muffins and freeze for future taco nights!
It pairs completely with south-of-the-border favorites like Texas chili, taco soup, BBQ ribs, or taco soup!

butter, salt, japapenos, flour, sugar, buttermilk, cheese, eggs, garlic powder , baking powder , baking soda , onion powder, cornmeal with labels to make Jalapeno Cornbread

Your Important Components

Flour: Measure white flour accurately for the very best outcomes. Or use a field of Jiffy cornbread combine instead of the flour, cornmeal, and leavening brokers.

Cornmeal: Yellow cornmeal offers cornbread texture, taste, and distinctive coloration. Search for high quality or medium-grind corn meal.

Sugar: Sugar balances the spicy jalapeños and the salty cheddar cheese.

Dairy: Buttermilk helps cornbread rise correctly and provides it the very best crumb. Make your personal by mixing a cup of milk or heavy cream with a tablespoon of vinegar or lemon juice. Let it relaxation for five minutes earlier than utilizing. Full-fat butter ensures a wealthy taste and a golden-brown, crispy prime.

Jalapeños: Use contemporary or canned (nicely drained). Or swap in inexperienced chilis or pickled jalapenos.

Cheddar Cheese: Further sharp cheddar has a strong taste, use shredded Mexican mix or Monterey Jack.

Tasty Tweaks

Cornbread is endlessly versatile! Make an additional spicy model utilizing adobo seasoning and inexperienced chilis.
Strive an alternate model to your spaghetti dinner, with Italian herbs and bell peppers as an alternative of the jalapeños.
Utilizing honey as an alternative of sugar to make it extra moist.

dry ingredients in a bowl to make Jalapeno Cornbread

Learn how to Make Jalapeño Cornbread

Mix the dry and moist components in separate bowls (recipe beneath).
Stir the moist combination into the dry till simply moistened.
Fold within the remaining components and pour right into a ready pan.
Prime with jalapeños and bake.

Jalapeno cornbread tastes nice with honey butter when it’s contemporary out of the oven!

plated Jalapeno Cornbread with melted butter

Save It For Later!

Hold leftover jalapeno cheddar cornbread in an hermetic container at room temperature for as much as 2 days or within the fridge for as much as 4 days.
Squares could be frozen on a baking sheet after which individually wrapped in plastic earlier than transferring to a zippered bag. Thaw at room temperature.
Reheat cornbread by wrapping it in foil and inserting it within the oven for about quarter-hour at 350°F.
Leftover cornbread can be utilized to make homemade dressing or croutons.

Excellent Pairings for Jalapeno Cornbread

Did your loved ones love this Jalapeno Cornbread? Depart us a ranking and a remark beneath!

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

5 from 9 votes↑ Click stars to rate now!
Or to leave a comment, click here!

This moist cornbread with a spicy kick is the proper facet dish!

Prep Time 10 minutes

Prepare dinner Time 26 minutes

Whole Time 36 minutes

Prepare dinner ModeStop your display from going darkish

Preheat the oven to 375°F. Put aside 1 tablespoon of jalapeno for topping the bread.
In a medium bowl, mix flour, cornmeal, sugar, garlic powder, onion powder, baking powder, baking soda, and salt.
In a separate bowl, whisk collectively egg, buttermilk, and melted butter.
Add the buttermilk combination to the flour combination and stir simply till moistened. Fold within the cheese and jalapenos. Put aside.
Add 1 tablespoon butter to a 10-inch forged iron skillet and place it within the oven for 3 to 4 minutes or till warmed and the butter is melted.
Take away the skillet from the oven and pour the batter into the pan. Sprinkle with the reserved jalapenos.
Bake 23 to 27 minutes or till a toothpick comes out clear.

For those who wouldn’t have a ten″ skillet, grease an 8×8 pan nicely. Bake at 375°F for 30-40 minutes or till a toothpick comes out clear.
Buttermilk substitute: Buttermilk provides taste and helps cornbread rise properly. For those who don’t have buttermilk, place 1 tablespoon of lemon juice or white vinegar in a 1 cup measuring cup. Fill to 1 cup with milk and stir. Let relaxation 5 minutes to thicken barely, and use instead of buttermilk.

Diet data offered is an estimate and can range primarily based on cooking strategies and types of components used.

Course Bread, Facet Dish, Snack

Delicacies American

© SpendWithPennies.com. Content material and images are copyright protected. Sharing of this recipe is each inspired and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.