Jalapeño Cornbread
User Reviews
5
Jalapeño Cornbread
Description
This Jalapeño Cornbread combines melted butter with brown sugar, honey, egg, milk, and seasonings including salt, baking powder, and baking soda to create a sweet and slightly tangy batter. Cornmeal and all-purpose flour provide the base for the bread. The addition of chopped pickled jalapeños and jalapeño brine adds a nuanced spicy and tangy note that contrasts with the sweetness of the batter.
The batter is poured into a greased baking pan and baked at 400°F until the top turns golden brown and a toothpick inserted in the center comes out clean, ensuring a moist interior with a slightly crusty top. The texture is tender with occasional bursts of mild heat from the jalapeño pieces.
This cornbread pairs well as a side with soups, chili, or barbecue dishes. The spiced and slightly sweet profile offers a flavor complement to savory mains. It can be baked in a standard pan or a preheated cast iron skillet for a crustier edge.
Ingredient substitutions allow flexibility: white sugar for brown, granulated sugar for honey, gluten-free flour, fresh jalapeños (omit brine), and non-dairy milk alternatives. Store in airtight containers at room temperature or refrigerated, reheating briefly before serving.
Ingredients
- 1/2 cup butter melted (8 tablespoons, or 1 stick)
- 1/4 cup brown sugar or white
- 1/4 cup honey
- 1 egg large
- 3/4 cup milk
- 1/4 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 cup jalapeños chopped, pickled
- 1 tablespoon jalapeno brine from the jar, pickled
- 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.
Notes
- Brown sugar and honey provide sweetness; white sugar and granulated sugar are interchangeable substitutes.
- Pickled jalapeños and their brine add tangy heat; fresh jalapeños can be used instead if the brine is omitted.
- For a crustier cornbread, bake in a preheated cast iron skillet coated with butter or bacon grease.
- Store cornbread airtight at room temperature up to 2 days, or refrigerated up to 5 days; reheat briefly before eating.
- Gluten-free flour and plant-based milk can substitute all-purpose flour and milk respectively.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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