Jalapeño Cornbread
User Reviews
5
Jalapeño Cornbread
Description
The cornbread combines cornmeal, all-purpose flour, baking powder, baking soda, and salt with wet ingredients including almond milk, egg, maple syrup, and oil. Chopped scallions and jalapeño peppers (seeded and diced) along with shredded cheddar cheese are folded in, contributing spicy, fresh, and cheesy elements.
Preheating a cast-iron skillet ensures a crispy exterior, while baking for about 20 to 24 minutes yields a tender interior that springs back when touched. The bread is topped with extra scallions and jalapeños before baking, enhancing texture and flavor contrast. Cooling before slicing helps maintain structure.
Serving the jalapeño cornbread with honey butter highlights the sweetness and counterbalances the pepper heat, making it a versatile accompaniment to a range of meals from chili to barbecue.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour plus 1 tablespoon
- 2 teaspoons baking powder
- ½ teaspoon salt sea salt
- ¼ teaspoon baking soda
- 1 cup almond milk
- 1 egg large
- ¼ cup maple syrup
- ¼ cup extra-virgin olive oil or any neutral oil
- 4 scallions chopped, reserve some for topping
- ¾ cup jalapeño peppers 2 to 3 peppers, reserve some for topping, seeded and diced
- ¾ cup cheddar cheese shredded
- 1 tablespoon butter for greasing the pan
- honey butter for serving
Instructions
- Preheat the oven to 350°F with a 10-inch cast-iron pan inside.
- In a large bowl, combine the cornmeal, flour, baking powder, salt, and baking soda.
- In a medium bowl, whisk together the almond milk, egg, maple syrup, and oil.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the scallions, jalapeños, and cheese.
- Remove the preheated skillet from the oven using an oven mitt (be careful because the handle will be hot!) and grease it with the butter.
- Pour the batter into the pan, sprinkle with the remaining scallions and jalapeños, and bake for 20 to 24 minutes, or until the center springs back to the touch and a toothpick comes out clean. Let cool for at least 20 minutes before slicing.
- Serve with honey butter.
User Reviews
Overall Rating
5
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