Sweet Jalapeno Cornbread
A tender, lightly sweet cornbread studded with diced jalapenos and baked until golden.
Equipment
- 9x13 inch baking dish
- Large mixing bowl
- Whisk
- Toothpick
Ingredients
Main Ingredients
- 2 cup all purpose flour
- 1 cup yellow cornmeal
- ⅔ cup granulated sugar
- 3 ½ tsp baking powder
- ¾ tsp kosher salt
- ½ cup unsalted butter melted and slightly cooled
- 1 cup buttermilk
- 2 large eggs
- 2 jalapenos seeded and diced
- 1 tbsp unsalted butter softened, for the pan
Instructions
Cooking
- Prep. Heat the oven to 400 degrees F, grease the pan, and dice the seeded jalapenos.
- Mix the dry. Whisk the flour, cornmeal, sugar, baking powder, and salt.
- Mix the wet. Whisk the butter, buttermilk, and eggs, then stir into the dry until just combined and fold in the jalapenos.
- Bake. Pour into the pan and bake for 20 to 25 minutes until golden and a toothpick comes out clean.
- Cool. Cool for 10 minutes and cut into 12 squares.
Notes
Substitutions: Use milk with lemon juice in place of buttermilk, or add 1 cup of shredded cheddar.
Tips: Wear gloves when handling jalapenos. Stir only until combined. Do not taste the raw batter.
Storage: Room temperature for up to 2 days, refrigerated for up to 4 days, or frozen for up to 3 months.