Jalapeño Cornbread
This jalapeño cornbread is a comforting, slightly spicy, and golden-brown loaf that melts in your mouth with every bite.
Servings: 8 servings
Calories: 200kcal
Equipment
- Mixing Bowl
- Baking Dish or Cast Iron Skillet
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). Lightly 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.
- Fold in the diced jalapeños, ensuring they’re evenly distributed throughout the batter.
- Pour the batter into the prepared baking dish and smooth 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
This cornbread pairs well with chili, soups, or can be enjoyed on its own. For extra flavor, consider adding cheddar cheese or honey butter.
Nutrition
Calories: 200kcal | Carbohydrates: 30g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 40mg | Sodium: 300mg | Potassium: 150mg | Fiber: 1g | Sugar: 5g | Vitamin A: 300IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg