Jalapeno Cornbread
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Jalapeno Cornbread
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We're taking a traditional cornbread up a notch with this jalapeño cheddar cornbread recipe. It has the perfect little kick and sharp cheesy goodness to enjoy with soups, stews, chili, and more!
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Ingredients
For the Cornbread
- 1 cup self rising cornmeal see notes
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 ¼ cups buttermilk
- 4 tablespoons butter softened to room temperature
- 2 large eggs
- 2 cups sharp cheddar cheese freshly grated
- ¼ cup fresh jalapeno minced
- For Garnish: one jalapeno sliced into thin rounds optional
For the Honey Butter
- 2 tablespoons butter softened
- 2 tablespoons honey
Instructions
- Preheat your oven to 375° F and grease a 10” cast iron skillet or 9x13” baking dish with softened butter. Set aside.
- In a large mixing bowl, add the cornmeal, flour and granulated sugar. Stir to combine.
- Add the buttermilk, melted butter, and eggs to the flour mixture and whisk until barely combine.
- Gently stir in the shredded cheddar cheese and minced jalapeno.
- Pour the cornbread mixture into the greased skillet (or dish) and spread evenly.
- If using, place the thinly sliced jalapenos evenly over top of the cornbread.
- Bake for 15-17 minutes or until a toothpick inserted into the center comes out clean.
- Make the honey butter: In a small bowl, mix the softened butter and honey until it is completely combined. Set aside at room temperature until ready to use.
- Remove the cornbread from the oven and Immediately brush it with the honey butter.
Notes
- Butter helps brown the edges of the cornbread and gives it a nice crispy crust.
- Self rising flour is also called hot rise cornmeal. If you can’t find self-rising cornmeal, you can make your own by combining 1 cup fine ground yellow cornmeal, 1 teaspoon of baking powder and ¼ teaspoon of salt.
- Make your own buttermilk by adding 1 tablespoon + ¾ teaspoon of lemon juice into large glass measuring cup. Then add in the amount of any milk until it reaches the 1 ¼ cup line. (it will be slightly less than 1 ¼ cup of milk).
- For milder spice, remove the seeds and membranes from the jalapeno before mincing
- Leave the honey butter off if you'd like.
- If cheddar cheese isn't your favorite swap it for a different kind of cheese. Swiss, gruyere, pepper jack, or fontina are great options. You could even do a smoked cheese for added flavor.
- You can also make cornbread muffins with this recipe. Just divide the batter between the holes of a muffin tin and bake.
Nutrition Information
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Serving
1serving
Calories
279kcal
(14%)
Carbohydrates
19g
(6%)
Protein
10g
(20%)
Fat
18g
(28%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.3g
Cholesterol
85mg
(28%)
Sodium
274mg
(11%)
Potassium
97mg
(3%)
Fiber
0.4g
(2%)
Sugar
8g
(16%)
Vitamin A
593IU
(12%)
Vitamin C
0.02mg
(0%)
Calcium
226mg
(23%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 9servings
Amount Per Serving
Calories 279 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 279kcal | 14% |
| Carbohydrates | 19g | 6% |
| Protein | 10g | 20% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 85mg | 28% |
| Sodium | 274mg | 11% |
| Potassium | 97mg | 2% |
| Fiber | 0.4g | 2% |
| Sugar | 8g | 16% |
| Vitamin A | 593IU | 12% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 226mg | 23% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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