Jalapeño Cornbread

Creamy, spicy, and comforting, this Jalapeño Cornbread is the perfect side for weeknight dinners or potlucks, featuring crispy edges and a tender crumb.

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Course: Side

Cuisine: American

Keyword: Easy

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: servings

Calories: 200kcal

Equipment

Mixing Bowl
Baking Dish or Cast Iron Skillet

Ingredients

Dry Ingredients

2 cups All Purpose Flour Measured and leveled
1 cup Yellow Cornmeal Medium grind
2/3 cup Granulated Sugar Adjust to taste if you prefer less sweetness
1.5 tablespoons Baking Powder Fresh for best rise
1 teaspoon Salt

Wet Ingredients

8 tablespoons Unsalted Butter Melted and slightly cooled
1-2 pieces Jalapeños Diced finely, seeds removed for milder heat or left in for more kick
1 cup Milk or Buttermilk Room temperature for better mixing
2 large Eggs Lightly beaten

Instructions

Preheat your oven to 400°F (200°C) and grease a baking dish or cast iron skillet with about 1 tablespoon of butter or nonstick spray.
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well combined. Make sure no lumps of cornmeal remain.
In another bowl, mix together the melted butter, milk, and eggs until thoroughly blended. If your butter is hot, let it cool first to avoid scrambling the eggs.
Pour the wet ingredients into the dry ingredients and stir gently until just combined—don’t overmix! A few small lumps are okay.
Fold in the diced jalapeños, ensuring they’re evenly distributed throughout the batter.
Pour the batter into the prepared baking dish, smoothing the top with a spatula.
Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow the cornbread to cool slightly before cutting it into squares to serve.

Notes

Serve with honey butter or a smear of sour cream for contrast. Store leftovers in an airtight container for up to 5 days.

Nutrition