Description
This Jalapeño Cornbread is the perfect combination of sweet, savory, and spicy! It’s soft, moist, and packed with fresh jalapeños for a little kick. Whether served alongside chili, BBQ, or eaten on its own with butter and honey, this cornbread is a delicious addition to any meal!
Ingredients
Units
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup granulated sugar (optional, for a slightly sweet cornbread)
- 1 cup buttermilk (or whole milk with 1 teaspoon vinegar)
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 1 cup shredded cheddar cheese (optional, for extra flavor)
- 1–2 jalapeños, finely chopped (remove seeds for less heat)
- 1/2 cup corn kernels (fresh, canned, or frozen)
Instructions
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Preheat & Prep:
- Preheat oven to 400°F (200°C).
- Grease a 9×9-inch baking pan or a cast-iron skillet for extra crispy edges.
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Mix Dry Ingredients:
- In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar.
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Mix Wet Ingredients:
- In another bowl, whisk together buttermilk, eggs, and melted butter until combined.
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Combine & Add Mix-Ins:
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Fold in cheddar cheese, jalapeños, and corn kernels.
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Bake:
- Pour the batter into the prepared pan or skillet.
- Bake for 20–25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
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Cool & Serve:
- Let the cornbread cool slightly before slicing.
- Serve warm with butter, honey, or a drizzle of hot sauce!