Jalapeño Cornbread
A flavorful twist on traditional cornbread, featuring diced jalapeños for a delightful kick. Perfect as a side dish for chili or soups.
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.
Notes
Jalapeño cornbread is great served warm and can also be toasted with butter. Store leftovers wrapped in plastic wrap or foil. It will stay fresh in the refrigerator for about 3-4 days or can be frozen for longer storage.