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Jalapeu00f1o Cornbread

Jalapeño Cornbread

A moist, tender, savory Jalapeño Cornbread with a perfect balance of sweetness and mild heat from fresh jalapeños, making it an ideal side dish for various meals.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings servings
Course: Side Dish
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 cup yellow cornmeal
  • ¼ cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 large eggs, beate
  • 1 ½ cups buttermilk
  • ½ cup unsalted butter, melted
  • 2-3 fresh jalapeños, finely diced (seeds removed for less heat)
  • 1 cup shredded sharp cheddar cheese (optional)
  • 1 tablespoon neutral oil or butter (for greasing the pan)

Method
 

  1. Preheat your oven to 400°F (200°C) and grease a 9x13 inch baking pan or a 10-inch cast iron skillet.
  2. In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt.
  3. In a separate medium bowl, whisk the beaten eggs, buttermilk, and melted butter until smooth.
  4. Pour the wet ingredients into the dry ingredients and mix just until combined, being careful not to overmix.
  5. Gently fold in the finely diced jalapeños and shredded cheddar cheese (if using).
  6. Pour the batter into the prepared baking pan or skillet and spread it evenly.
  7. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  8. Let it cool in the pan for 10-15 minutes before slicing and serving.

Notes

Store in an airtight container at room temperature for up to 2-3 days. For longer storage, refrigerate for up to 5-7 days or freeze for up to 2-3 months.