Jalapeño Cornbread
Jalapeño Cornbread is a delightful blend of sweetness and heat, perfect for any meal!
Servings: 8 servings
Calories: 240kcal
Equipment
- Baking Dish
- Mixing Bowl
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup yellow cornmeal
- 2/3 cup granulated sugar
- 1.5 tablespoons baking powder
- 1 teaspoon salt
Wet Ingredients
- 8 tablespoons unsalted butter, melted
- 1-2 pieces jalapeños, diced adjust for heat level
- 1 cup milk or buttermilk
- 2 large eggs
Instructions
- Preheat your oven to 400°F (200°C) and grease a baking dish or cast iron skillet.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well combined.
- In another bowl, mix together the melted butter, milk, and eggs until thoroughly blended.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined—don’t overmix!
- Fold in the diced jalapeños, ensuring they’re evenly distributed throughout the batter.
- Pour the batter into the prepared baking dish.
- 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. Enjoy it alongside your favorite chili or soup!
Notes
Store in an airtight container in the refrigerator for up to 4 days. To freeze, wrap slices individually and store in a freezer-safe bag for up to 3 months. Reheat in the oven at 350°F (175°C) for best results.
Nutrition
Calories: 240kcal | Fat: 9g