Jalapeño Cornbread
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5.0
33 reviews
Excellent
Jalapeño Cornbread
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This Jalapeño Cornbread recipe is sweet and spicy, made with pickled jalapeños and honey. The perfect side dish for chili or BBQ!
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Ingredients
- 1/2 cup butter melted (8 tablespoons, or 1 stick)
- 1/4 cup brown sugar or white
- 1/4 cup honey
- 1 large egg
- 3/4 cup milk
- 1/4 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 cup pickled jalapenos chopped
- 1 tablespoon Pickled Jalapeno Brine from the jar
- 1 cup cornmeal preferably stoneground
- 1 cup all-purpose flour (or GF substitute)
Instructions
- Preheat oven to 400 degrees F. Melt the butter in the bottom of a large bowl. Spoon 1 tablespoon of the butter into a 8- or 9-inch square baking pan (or approximate equivalent) and spread it around to grease the bottom and sides of the pan (using your hands or a pastry brush). Set aside.
- In the large bowl with the butter, add the brown sugar (1/4 cup), honey (1/4 cup), egg, and milk (3/4 cup). Whisk to combine. Add the salt (1/4 teaspoon), baking powder (1 teaspoon), and baking soda and whisk together well.
- Add the cornmeal (1 cup) and the all-purpose flour (1 cup) and mix to combine until there are no dry spots (do not over-mix). Add the diced pickled jalapeño peppers (1/4 cup) and brine (1 tablespoon). Fold in until mixed evenly.
- Pour the batter into the prepared baking pan. Bake in the center of the oven for 20-25 minutes until golden brown on top and center is cooked (check for doneness by inserting a toothpick in the center to see if it comes out clean).
- Allow to cool for at least 5 minutes in the pan. Slice into 12 pieces (or however many you prefer) and serve.
Equipments used:
Notes
- Ingredient Substitutions: white sugar may be substituted for brown; granulated sugar may be substituted for honey; gluten-free flour mix may be substituted for all-purpose; fresh jalapeños may be substituted for pickled (and the brine omitted); plant-based milk substitute such as soy may be substituted for the milk; ghee or oil may be substituted for the butter.
- To make this in a cast iron skillet, preheat a 10" skillet in the oven while it warms up. Once the oven is preheated, remove the skillet and add 1 tablespoon butter (or bacon grease, if you have it!) and allow it to melt, coating the bottom and sides. Pour the cornbread batter in and bake according to directions. (recipe for honey skillet cornbread)
- Storage: store cornbread in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. I recommend reheating in the microwave for a few seconds before eating.
- This recipe is inspired by the Sally's Baking Addiction Favorite Cornbread recipe.
Nutrition Information
Show Details
Calories
211kcal
(11%)
Carbohydrates
29g
(10%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Cholesterol
36mg
(12%)
Sodium
223mg
(9%)
Potassium
128mg
(4%)
Fiber
2g
(8%)
Sugar
11g
(22%)
Vitamin A
329IU
(7%)
Vitamin C
1mg
(1%)
Calcium
41mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 211 kcal
% Daily Value*
| Calories | 211kcal | 11% |
| Carbohydrates | 29g | 10% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 36mg | 12% |
| Sodium | 223mg | 9% |
| Potassium | 128mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 329IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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