Jalapeño Cornbread
User Reviews
5
Jalapeño Cornbread
Description
This cornbread recipe involves combining dry ingredients like flour, cornmeal, leaveners, brown sugar, and salt with wet ingredients including melted butter, buttermilk, honey, and eggs. Fresh jalapeño peppers add a mild heat element, while shredded cheese introduces richness and flavor.
The batter is mixed just until combined to maintain a tender crumb and then baked in a greased pan until a toothpick comes out with moist crumbs. Variations include baking in muffin tins for smaller servings or using a skillet for a different crust texture.
Jalapeño Cornbread makes a flavorful side to soups, chili, or barbecue dishes, providing mild spiciness and melty cheese pockets. The recipe keeps well at room temperature or refrigerated and can be frozen for longer storage. Reheating preserves its moist texture.
Ingredients
- 1 1/4 cups all-purpose flour
- 3/4 cup cornmeal yellow
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- ¼ cup light brown sugar
- 1 teaspoon salt
- 1/2 cup butter melted and slightly cooled, unsalted
- 1 cup buttermilk
- 2 Tablespoons honey
- 2 egg
- 1-2 jalapeno pepper seeded and minced, fresh
- 1 heaping cup cheddar cheese or pepperjack cheese, (optional, shredded
Instructions
- Dry Ingredients: Mix the flour, cornmeal, baking powder, baking soda, brown sugar and salt in a large bowl.
- Wet Ingredients: In another bowl, mix together the melted butter, buttermilk, and honey until well combined. Whisk in the eggs.
- Combine: Add the wet ingredients to the dry ingredients and stir just until combined. Stir in the jalapeño peppers and shredded cheese. Do not over mix; it's okay if there are a few lumps.
- Bake: Pour into a greased 8’’ pan and bake in a preheated 350 degrees oven for 25 to 30 minutes or until a toothpick inserted in the center comes out with moist crumbs.
Notes
- Store covered at room temperature for up to 2 days or in the refrigerator for up to a week.
- Freeze in an airtight container for up to 3 months; thaw overnight in the fridge before reheating.
- To make muffins, divide batter into a greased or lined 12-cup muffin pan and bake for 15-20 minutes until moist crumbs remain on a toothpick.
- For skillet cornbread, bake in a greased 9- or 10-inch oven-safe skillet at the same temperature and duration as the pan version.
- Buttermilk in the batter contributes to a sweet, cake-like texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9people
Amount Per Serving
Calories 274 kcal
% Daily Value*
| Calories | 274kcal | 14% |
| Carbohydrates | 34g | 11% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 67mg | 22% |
| Sodium | 413mg | 17% |
| Potassium | 130mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 428IU | 9% |
| Vitamin C | 2mg | 2% |
| Calcium | 75mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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