Jalapeno cornbread is a deliciously moist and slightly spicy twist on classic cornbread, perfect for pairing with chili, barbecues or any hearty meal. The sweetness of the corn contrasts beautifully with the kick from fresh jalapeno, while the golden crust adds satisfying crunch to each bite. This easy-to-make recipe combines simple ingredients, creating a flavorful side dish that¡¯s a hit at gatherings or just as a comforting treat at home. Serve it warm with a pat of butter for a truly irresistible experience.
Ingredients:
list of 12 items
? 1 cup cornmeal
? 1 cup all-purpose flour
? 1/4 cup granulated sugar
? 1 tbsp baking powder
? 1/2 tsp salt
? 1 cup buttermilk
? 1/3 cup vegetable oil
? 2 large eggs
? 1 cup corn kernels (fresh, frozen, or canned)
? 2-3 jalape?os, seeded and chopped
? 1/2 cup shredded cheddar cheese (optional)
? Butter, for greasing the pan
list end
Instructions:
list of 7 items
1. Preheat your oven to 400¡ãF (200¡ãC). Grease a 9-inch square baking pan or a cast-iron skillet with butter.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
3. In a separate bowl, mix the buttermilk, vegetable oil, and eggs until well combined.
4. Add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the corn kernels, chopped jalape?os, and shredded cheese if using.
5. Pour the batter into the prepared pan and spread it evenly.
6. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Let the cornbread cool for a few minutes before slicing and serving.
list end
This Jalape?o Cornbread is the perfect blend of sweet and spicy, with a tender crumb and a bit of heat that will warm you up from the inside out!
