Jalapeno Cornbread
User Reviews
5
Jalapeno Cornbread
Description
Jalapeno Cornbread features a blend of all-purpose flour, cornmeal, and sharp cheddar cheese enriched by buttermilk and melted butter. The diced jalapenos provide a noticeable but controlled spicy kick, complemented by garlic and onion powders enhancing the savory profile. Baking the batter in a preheated buttered cast iron skillet helps develop a crusty edge while maintaining a moist interior.
The method involves mixing dry and wet ingredients separately before combining, then folding in cheese and jalapenos carefully. The batter is poured hot into the skillet and topped with extra jalapenos before baking at 375°F until a toothpick comes out clean. This combination results in a bread with a moist, crumbly texture and toasted cheese pockets.
This cornbread pairs well as a side dish to hearty meals like chili or barbecue, giving a spicy and cheesy balance. The cornbread can be sliced and served warm, and it also reheats well by warming in the oven or toaster oven.
As a practical note, if buttermilk is unavailable, soured milk made with lemon juice or vinegar diluted in milk can be used as a substitute to maintain acidity and texture. For those without a 10-inch skillet, an 8x8-inch baking dish can be used with extended baking time to achieve the same doneness.
Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- ¼ cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¾ teaspoon salt
- 2 large egg
- ⅓ cup butter melted, plus 1 tablespoon for greasing the pan
- 1 cup buttermilk or soured milk, see notes
- 2 medium jalapeños seeded and diced or 4 oz canned diced jalapenos
- 1 ½ cups cheddar cheese shredded sharp
Instructions
- Preheat the oven to 375°F. Set aside 1 tablespoon of jalapeno for topping the bread.
- In a medium bowl, combine flour, cornmeal, sugar, garlic powder, onion powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together egg, buttermilk, and melted butter.
- Add the buttermilk mixture to the flour mixture and stir just until moistened. Fold in the cheese and jalapenos. Set aside.
- Add 1 tablespoon butter to a 10-inch cast iron skillet and place it in the oven for 3 to 4 minutes or until warmed and the butter is melted.
- Remove the skillet from the oven and pour the batter into the pan. Sprinkle with the reserved jalapenos.
- Bake 23 to 27 minutes or until a toothpick comes out clean.
Notes
- Use soured milk if buttermilk is unavailable by mixing 1 tablespoon lemon juice or white vinegar with milk and letting it rest for 5 minutes before using.
- If you don't have a 10-inch cast iron skillet, an 8x8 baking dish works; extend baking time to 30-40 minutes until a toothpick inserted comes out clean.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 281 kcal
% Daily Value*
| Calories | 281 | 14% |
| Carbohydrates | 29g | 10% |
| Protein | 9g | 18% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 73mg | 24% |
| Sodium | 430mg | 18% |
| Potassium | 198mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 483IU | 10% |
| Vitamin C | 3mg | 3% |
| Calcium | 185mg | 19% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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