Jalapeno Cornbread Recipe
User Reviews
4.9
Jalapeno Cornbread Recipe
Description
Jalapeno Cornbread Recipe brings together whole milk, melted butter, eggs, canned creamed corn, cornmeal, and all-purpose flour as the base mixture. The addition of chopped jalapeno peppers and shredded cheddar cheese contributes mild heat and a rich, savory note. This batter is baked in a lightly oiled baking dish until set and toothpick clean. The cornbread emerges moist from the creamed corn and tender with a slight crumb from the cornmeal and flour blend.
The flavor features a balance between the creamy sweetness of the corn and the moderate spice from the fresh jalapenos, rounded by the cheddar's depth. The slight pepper notes in the batter and the topping jalapenos add a layer of mild heat without overwhelming the palate.
This cornbread works well as a side to chili, soups, or barbecue, enhancing a meal with its texture and flavors. A drizzle of honey over a warm slice can contrast with and soften the jalapeno heat, providing a sweet-savory experience.
For a decorative, extra spicy touch, sliced jalapenos can be arranged atop the batter before baking. The recipe yields about nine pieces, offering easy portioning for gatherings or meals. Cooling slightly before slicing helps maintain shape and ensures cleaner cuts.
Ingredients
- 1 cup milk whole
- 4 tablespoons butter melted
- 2 egg large
- 14.5 ounces creamed corn 1 can
- 1 cup cornmeal
- 1 cup all-purpose flour
- 3 tablespoons sugar
- 1 teaspoon salt or to taste
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon black pepper
- 1 cup jalapeno pepper chopped plus sliced for topping
- 1 cup cheddar cheese or use a spicy pepperjack for extra heat, shredded
Instructions
- Heat oven to 375 degrees F (190 degrees C).
- Whisk together the milk, melted butter, eggs and creamed corn together in a small bowl.
- In a larger bowl, combine the cornmeal, flour, sugar, salt, baking powder, baking soda, and black pepper.
- Pour the wet ingredients into the dry ingredients and stir together.
- Stir in the chopped jalapenos and shredded cheese.
- Pour the batter mixture into a lightly oiled baking dish and bake for 25-35 minutes, or until the cornbread sets and an inserted toothpick comes out dry in the center.
- Cool slightly, slice and serve.
Notes
- This recipe makes approximately nine pieces of cornbread, suitable for a medium-sized gathering.
- Additional sliced jalapenos on top before baking provide a decorative look and extra heat.
- Consider drizzling honey over warm slices to balance the jalapeno spiciness with sweetness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Squares
Amount Per Serving
Calories 297 kcal
% Daily Value*
| Calories | 297kcal | 15% |
| Carbohydrates | 38g | 13% |
| Protein | 9g | 18% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 66mg | 22% |
| Sodium | 660mg | 28% |
| Potassium | 309mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 520IU | 10% |
| Vitamin C | 14mg | 16% |
| Calcium | 171mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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