Jalapeño Cornbread
User Reviews
4.3
Jalapeño Cornbread
Description
This cornbread starts with a mix of yellow cornmeal, all-purpose flour, baking powder, and salt for leavening and structure. The wet ingredients include milk, melted butter, and beaten egg, which are mixed into the dry ingredients until just combined. Canned creamed corn adds moisture and sweetness, while chopped green onions, seeded and chopped jalapeño, and grated cheddar cheese provide layers of flavor and mild spice.
The batter is poured into a hot cast iron skillet pre-coated with bacon drippings and dusted lightly with additional cornmeal to create a crisp bottom crust. Baking at a high temperature produces a golden, slightly browned top and edges that pull away from the pan, indicating doneness. The resulting cornbread is moist yet structured with distinct spicy, cheesy, and sweet elements.
This bread can be served warm or at room temperature as a side to soups, chilis, or barbecue dishes, where its spicy cheese notes complement hearty flavors.
Ingredients
- 1 cup yellow cornmeal divided, plus 1-2 tablespoons
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup milk
- ⅓ cup butter melted
- 1 egg beaten, large
- ⅓ cup canned creamed corn
- 2 green onions , chopped
- 1 jalapeño , seeded and chopped
- 1 cup cheddar cheese grated
- 1-2 tablespoons bacon drippings or vegetable oil
Instructions
- Preheat the oven to 425°F. Place a 10-inch cast iron skillet in the oven to preheat.
- In a medium bowl, mix the 1 cup cornmeal, flour, baking powder, and salt. In a small bowl whisk the milk, butter, and egg together. Add to the flour mixture and stir just until blended. Stir in the creamed corn, green onions, jalapeño, and cheddar cheese.
- Remove the hot skillet from the oven (use hot pads!) and add 1-2 tablespoons bacon drippings to the pan to melt. Sprinkle with 1-2 tablespoons corn meal or just until the bottom of the pan is covered. Place back in the oven (use hot pads!) and bake just until the cornmeal begins to brown, about 3-4 minutes.
- Add the batter to the skillet and bake for 25-30 minutes or until the top is lightly browned and the edges are pulling away from the side of the skillet. Serve warm or at room temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 203 kcal
% Daily Value*
| Calories | 203kcal | 10% |
| Carbohydrates | 14g | 5% |
| Protein | 6g | 12% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 38mg | 13% |
| Sodium | 461mg | 19% |
| Potassium | 231mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 457IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 208mg | 21% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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