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Jalapeño Cornbread

Two delicious slices of golden Jalapeño cornbread on a white plate, with visible green jalapeño pieces.
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A comforting and flavorful jalapeño cornbread, perfect as a side dish for any fall meal.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 cup yellow cornmeal
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup buttermilk
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1–2 jalapeños, finely diced (seeds removed for less heat)

Instructions

  1. Preheat your oven to 400°F (200°C). Grease and flour a 9×13 inch baking pan.
  2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt, and pepper.
  3. In a separate medium bowl, whisk together the buttermilk, melted butter, and eggs.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. Gently fold in the diced jalapeños.
  6. Pour the batter into the prepared baking pan and spread evenly.
  7. Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let cool in the pan for 10 minutes before slicing and serving.

Notes

  • For a spicier cornbread, leave some of the jalapeño seeds in.
  • You can add shredded cheddar cheese to the batter for extra flavor.
  • Serve warm with butter.

Nutrition

Find it online: https://www.unfoldrecipes.com/jalapeno-cornbread-recipe/