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Jalapeño Cornbread

Jalapeño Cornbread

DeShawn Mitchell
A sweet and spicy twist on traditional cornbread, combining the sweetness of cornmeal with the heat of jalapeños, perfect as a side for soups, stews, or a snack with honey butter.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Servings 8
Calories 250 kcal

Ingredients
  

  • 1 cup cornmeal fine-to-medium grind
  • 1 cup all-purpose flour
  • 2-3 jalapeños chopped, seeds and membranes removed for milder flavor
  • 2 scallions thinly sliced
  • 1 cup cheddar cheese shredded
  • 1 cup buttermilk or milk
  • 2 eggs
  • 0.25 cup butter melted
  • 1 tablespoon sugar or honey
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt

Instructions
 

  • Preheat oven to 400°F (200°C) and heat a cast iron skillet with a little oil inside.
  • In a large bowl, cream together butter and sugar until light and fluffy.
  • Beat in eggs one at a time, then add buttermilk.
  • In a separate bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
  • Gradually add dry ingredients to wet ingredients, mixing until just combined.
  • Fold in chopped jalapeños, scallions, and cheddar cheese.
  • Remove hot skillet from oven, swirl oil to coat, and pour batter into skillet, spreading evenly.
  • Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
  • Let cool for a few minutes before slicing and serving.

Notes

  • 1- Use cold ingredients for a moister cornbread.
  • 2- Adjust jalapeño quantity to taste for desired spice level.
  • 3- Serve warm with honey butter for an extra treat.
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