Servings
Font
Back
0 from 0 votes

JALAPEÑO PEPPER JACK CORNBREAD

This Jalapeño Pepper Jack Cornbread is a savory twist on a classic favorite, with spicy jalapeños and melty pepper jack cheese baked into a fluffy cornbread. It's the perfect side dish for chili, BBQ, or any comforting meal.

Prep Time
10 mins
Cook Time
10 mins
Servings: 8 people
Calories: 220 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • ¼ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup milk
  • 2 large eggs
  • ¼ cup unsalted butter melted
  • 1 ½ cups shredded pepper jack cheese
  • 2 fresh jalapeños finely chopped (seeds removed for less heat)
  • ½ cup sour cream optional, for extra moisture
  • 1 tablespoon chopped fresh cilantro optional, for garnish

Instructions

    Cup of Yum
  1. Preheat the oven to 375°F (190°C) and grease or line a 9x9-inch baking dish with parchment paper.
  2. In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
  3. In another bowl, whisk together the milk, eggs, melted butter, and sour cream (if using).
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Fold in the shredded pepper jack cheese and chopped jalapeños.
  6. Pour the batter into the prepared baking dish and spread it evenly.
  7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
  8. Let the cornbread cool for a few minutes before slicing. Garnish with chopped fresh cilantro if desired.
  9. Serve warm with butter or your favorite chili or stew!

Notes

  • You can adjust the heat level by adding more or fewer jalapeños, or leaving the seeds in for a spicier kick.
  • For a twist, try using other types of cheese like cheddar or Monterey Jack.
  • If you prefer a slightly sweeter cornbread, increase the sugar to ⅓ cup.
  • This cornbread can be made ahead and stored in an airtight container for up to 3 days. Reheat in the oven for a few minutes before serving.
  • You can also freeze leftover cornbread for up to 1 month. Just wrap it tightly in plastic wrap and foil.
  • For extra flavor, add a teaspoon of garlic powder or onion powder to the batter.

Nutrition Information

Calories 220kcal (11%) Carbohydrates 28g (9%) Protein 6g (12%) Fat 10g (15%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 220

% Daily Value*

Calories 220kcal 11%
Carbohydrates 28g 9%
Protein 6g 12%
Fat 10g 15%

* Percent Daily Values are based on a 2,000 calorie diet.