Jalapeno Cornbread
User Reviews
5
Jalapeno Cornbread
Description
Jalapeno Cornbread brings together cornmeal, all-purpose flour, and a combination of granulated and light brown sugar to provide subtle sweetness and texture. Buttermilk and eggs enrich the batter, while removal of jalapeno seeds keeps the heat mild and approachable. The mixture is gently folded to maintain tenderness before baking in a greased pan at moderate temperature until a toothpick comes out clean. The result is a soft, tender crumb with a lightly crisp top that carries the distinctive flavors of jalapeno and cornmeal evenly throughout. This recipe is suitable when you want a mildly spicy bread that complements chili, barbecue, or other bold dishes. Cooling before serving helps slices hold together better. For extra texture, corn kernels can be added to the batter as noted in the recipe notes.
Ingredients
- 1 cup all-purpose flour
- ¾ cup cornmeal
- ¼ cup granulated sugar
- ¼ cup light brown sugar firmly packed
- 1 Tablespoon baking powder
- ¾ teaspoon table salt
- ⅔ cup buttermilk
- 2 egg lightly beaten, large
- ½ cup butter melted, unsalted
- ¼ cup jalapeño seeds and ribs removed, chopped
Instructions
- Preheat oven to 350F (175C) and lightly grease an 8x8 baking pan.
- In a large mixing bowl, whisk together flour, cornmeal, sugars, baking powder, and salt.
- In a separate dish or large measuring cup, whisk together buttermilk and eggs.
- While whisking, slowly drizzle in the melted butter until combined.
- Add the wet ingredients to the dry and use a spatula to gently fold together until about 50% combined. Add chopped jalapenos and continue to stir until completely combined.
- Spread batter into prepared baking pan and transfer to center rack of oven. Bake for 27 minutes or until baked through and a toothpick inserted in the center comes out clean or with moist crumbs.
- Allow to cool slightly before serving.
Notes
- Add drained canned or thawed frozen corn kernels to the batter if a bit more texture is desired.
- Store the cornbread in an airtight container at room temperature for up to three days.
- The heat level depends on the jalapenos used; omitting seeds keeps it mild enough for children.
- This recipe was updated in June 2023; refer to the original for previous versions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9servings
Amount Per Serving
Calories 263 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 263kcal | 13% |
| Carbohydrates | 33g | 11% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 65mg | 22% |
| Sodium | 336mg | 14% |
| Potassium | 113mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 424IU | 8% |
| Vitamin C | 3mg | 3% |
| Calcium | 136mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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