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Jalapeño Cornbread

A sweet and spicy jalapeño cornbread made with fresh jalapeños and cheddar cheese. Moist and tender with crispy, golden edges, this cornbread is a delicious side dish that pairs perfectly with chili.

  • Total Time: 37 minutes
  • Yield: 9 1x

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • ½ cup butter, melted
  • ½ cup sugar
  • 1 large egg
  • 1 cup buttermilk
  • 8 ounces sharp white cheddar, freshly grated
  • ⅔ cup chopped pickled jalapeños

Instructions

  1. Preheat the oven to 375 degrees F. Spray a 9×9 inch pan with nonstick baking spray.
  2. In a small bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.
  3. In a large bowl, whisk together the melted butter and sugar. Whisk in the egg and the buttermilk.
  4. Add the dry ingredients to the wet ingredients and mix until just combined.
  5. Stir in the grated cheese and jalapeños.
  6. Spread the mixture in the prepared pan.
  7. Bake for 20 to 25 minutes, or until set and golden on top.
  8. Let cool slightly before serving.

Notes

For extra spice, leave the seeds in the jalapeños. This cornbread can be made without a mixer and is best served warm with butter and honey. Pickled jalapeños provide a tangy flavor, but fresh jalapeños can be used for a fresher taste.

  • Author: Dorothy Miller
  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Method: Side Dish
  • Cuisine: American

Nutrition

  • Calories: 280
  • Sugar: 9
  • Sodium: 420
  • Fat: 16
  • Saturated Fat: 10
  • Unsaturated Fat: 5
  • Trans Fat: 0
  • Carbohydrates: 28
  • Fiber: 1
  • Protein: 8
  • Cholesterol: 45