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Jalapeño Cornbread

This Jalapeño Cornbread combines classic cornbread comfort with a zesty kick, making it a delicious side dish for any meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Side Dish, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup Cornmeal Provides delightful texture and flavor.
  • 1 cup Plain flour Stability and structure.
  • 1 tbsp Sugar Balances sweetness.
  • 1 tbsp Baking powder Aids in rising.
  • 1 tsp Salt Enhances flavors.
Wet Ingredients
  • 1 cup Milk Adds moisture and richness.
  • 2 large Eggs Bind the ingredients together.
  • 1/4 cup Unsalted butter Contributes to flavor and moisture.
Add-ins
  • 2 medium Fresh jalapeños Infuses the bread with a spicy-sweet note.

Method
 

Preparation
  1. Preheat your oven to 400°F (204°C) and grease a baking dish.
  2. Finely chop the fresh jalapeños, removing seeds for less heat if desired.
  3. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
  4. In another bowl, beat the eggs and then mix in the milk and melted butter.
Cooking
  1. Combine the wet and dry ingredients until just mixed.
  2. Fold in the chopped jalapeños carefully.
  3. Pour the batter into the prepared baking dish.
  4. Bake for 20–25 minutes or until the top is golden brown and a toothpick inserted comes out clean.
Serving
  1. Remove from the oven and allow to cool for a few minutes.
  2. Cut into squares or wedges, serving warm.
  3. Enjoy your jalapeño cornbread with your favorite chili or soup!

Notes

For the best results, store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze cornbread for up to 3 months.