Jalapeño Cornbread
User Reviews
4.7
Jalapeño Cornbread
Description
This Jalapeño Cornbread recipe blends all-purpose flour and yellow cornmeal with sugar, salt, and baking powder to create a tender crumb. The wet ingredients—sour cream, milk, egg, and vegetable oil—add moisture and richness. Fresh jalapeños are incorporated both diced into the batter for infused heat and sliced atop as a decorative, flavorful topping. Sharp cheddar cheese is folded into the batter and sprinkled on top, melting into the crust during baking.
The cornbread is baked in a 9×9 pan at 400°F until a toothpick comes out clean and the top achieves an inviting golden brown color, resulting in a moist interior with a slight crispness on the surface. The spicy and cheesy flavors balance well, making it a solid accompaniment to soups, chili, or barbecue, or enjoyable on its own.
Leftovers should be kept in an airtight container at room temperature for up to one week to maintain freshness.
Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal yellow
- 2 Tablespoons granulated sugar
- 1 teaspoon salt
- 1 Tablespoon baking powder
- 1 egg large
- 1/2 cup milk
- 1/2 cup sour cream
- 1/3 cup vegetable oil
- 1 1/2 cup cheddar cheese divided, shredded
- 2 jalapeño peppers fresh
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Spray a 9×9 baking pan with non-stick spray.
- In a large mixing bowl, stir together the flour, cornmeal, sugar, salt and baking powder.
- In a separate bowl, whisk together the sour cream, milk, egg and oil.
- Stir this mixture into the flour mixture until just combined.
- Finely dice one of the jalapeños and slice the other one in rounds.
- Stir the diced jalapeños and most of the cheddar cheese (reserve 1/4 cup of topping) into the batter.
- Pour into your prepared pan and top with the sliced jalapeños and remaining cheddar cheese.
- Bake for 20 to 25 minutes until the top is golden brown and a toothpick inserted into the middle of the cornbread comes out clean.
- Allow to cool, and then cut and serve.
Notes
- Store leftover cornbread in a sealed container at room temperature for up to one week.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 319 kcal
% Daily Value*
| Calories | 319kcal | 16% |
| Carbohydrates | 28g | 9% |
| Protein | 9g | 18% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 46mg | 15% |
| Sodium | 540mg | 23% |
| Potassium | 137mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 350IU | 7% |
| Vitamin C | 4mg | 4% |
| Calcium | 248mg | 25% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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