Jalapeño cornbread is a delicious twist on the classic cornbread. It combines the sweetness of cornbread with a spicy kick from diced jalapeños. This makes it a perfect side dish for chili, soups, or any barbecue. Its fluffy texture and vibrant flavor can please any crowd, making it a suitable choice for family gatherings or casual dinners.
Why Make This Recipe
You should make jalapeño cornbread because it is easy to prepare and full of flavor. The warmth from the jalapeños adds a unique taste that elevates a simple cornbread. Plus, it pairs well with many dishes, making it a versatile choice. This recipe is perfect for those who enjoy a little heat in their meals without overwhelming spice.
How to Make Jalapeño Cornbread
Ingredients:
- 2 cups all-purpose flour
- 1 cup yellow cornmeal
- 2/3 cup granulated sugar
- 1 1/2 tablespoons baking powder
- 1 teaspoon salt
- 8 tablespoons unsalted butter, melted
- 1-2 jalapeños, diced (adjust for heat level)
- 1 cup milk (or buttermilk)
- 2 large eggs
Directions:
- Preheat your oven to 400°F (200°C). Grease a baking dish or a cast iron skillet.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
- In another bowl, mix the melted butter, milk, and eggs until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in the diced jalapeños gently.
- Pour the batter into your prepared baking dish.
- Bake for about 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Allow to cool slightly before serving. Enjoy with chili or soup!
How to Serve Jalapeño Cornbread
Jalapeño cornbread is great served warm. Cut it into squares and serve it as a side dish alongside your favorite chili or soup. You can also enjoy it toasted with a bit of butter on top for breakfast or as a snack.
How to Store Jalapeño Cornbread
To store leftover jalapeño cornbread, let it cool completely first. Then, wrap it in plastic wrap or foil and keep it in the refrigerator. It should stay fresh for about 3-4 days. You can also freeze it for longer storage—just make sure to wrap it tightly. Thaw it in the refrigerator when you’re ready to enjoy it again!
Tips to Make Jalapeño Cornbread
- Adjust the heat: If you prefer less heat, use only one jalapeño or remove the seeds before dicing.
- Experiment with add-ins: You can add cheese, corn, or other spices for extra flavor.
- Use buttermilk: For a richer taste and tenderness, substitute buttermilk for regular milk.
Variation
If you want an even spicier version, try adding diced pickled jalapeños or using hotter varieties like serrano peppers. You can also add cheese, such as cheddar, to make the cornbread more hearty.
FAQs
Can I use frozen jalapeños?
Yes, you can use frozen jalapeños. Just thaw and drain any excess moisture before adding them to the batter.What can I serve with jalapeño cornbread?
Jalapeño cornbread pairs well with chili, soups, barbecue dishes, and even salads. It’s a versatile side that complements many meals.Can I make this recipe in advance?
Yes, you can make jalapeño cornbread in advance. Just store it properly and reheat before serving.
Enjoy your baking and the delicious flavors of jalapeño cornbread!
Jalapeño Cornbread
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup yellow cornmeal
- ⅔ cup granulated sugar
- 1.5 tablespoons baking powder
- 1 teaspoon salt
Wet Ingredients
- 8 tablespoons unsalted butter, melted
- 1 cup milk (or buttermilk) For richer flavor, use buttermilk.
- 2 large eggs
Additional Ingredients
- 1-2 jalapeños, diced Adjust for desired heat level.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Grease a baking dish or a cast-iron skillet.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
- In another bowl, mix the melted butter, milk, and eggs until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in the diced jalapeños gently.
- Pour the batter into your prepared baking dish.
Cooking
- Bake for about 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Allow to cool slightly before serving.
