Jalapeno Cornbread Recipe

Buckle up, y’all! We’re about to whip up some jalapeño cornbread that’s guaranteed to make your taste buds do a happy dance. With its golden crust, buttery richness, and a spicy kick from jalapeños, this cornbread is the perfect sidekick for your smoky barbecue or bowl of chili. Let’s get baking!

I adore the way this jalapeño cornbread balances flavor and texture. The base of yellow cornmeal and all-purpose flour offers such a wonderful platform, while the heat from chopped jalapeños takes it to another level.

In this rendition of cornbread, I’ve also used corn kernels—you don’t have to, but it’s a great way to use up some frozen corn—and optional cheddar cheese, which makes for a wonderfully textured, protein-rich, and fiber-filled piece of cornbread.

Ingredients

• All-purpose flour: Provides structure and carbohydrates; a baking staple.
• Yellow cornmeal: Adds texture and corn flavor, rich in fiber.
• Granulated sugar: Adds sweetness and enhances flavor balance.
• Baking powder: Leavening agent for a light, fluffy texture.
• Jalapeños: Provide heat and spiciness; rich in vitamin C.
• Cheddar cheese: Adds creamy richness and optional flavor depth.
• Corn kernels: Add sweetness and texture; rich in fiber and vitamins.

Ingredient Quantities

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 1 cup corn kernels (fresh, frozen, or canned)
• 2-3 jalapeños, seeded and finely chopped
• 1/2 cup shredded cheddar cheese (optional)

How to Make this

1. Free your oven from the shackles of room temperature and set it to a toasty 400°F (200°C). Your next step is to prepare a 9-inch square baking pan, either by greasing it generously or by lining it with parchment paper. Note: If you use parchment paper, make sure it doesn’t hang over the sides.

2. In a big bowl, mix with a whisk the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt.

3. In another medium bowl, mix the buttermilk, egg, and melted butter together. Blend with a whisk until you perceive no more visible separation of butter and buttermilk, and no more visible lumps from the eggs. This mixture should look smooth and homogeneous.

4. Add the wet components to the dry components and mix until only barely combined; do not stir to blend any further.

5. Combine the corn kernels, jalapeños, and (if using) the cheddar cheese with the batter; mix until just incorporated.

6. Transfer the batter to the ready baking pan, spreading it evenly with a spatula.

7. Preheat the oven and bake for 20-25 minutes. The top should be golden brown, and a toothpick inserted into the center should come out clean.

8. Take cornbread from the oven and allow it to cool in the pan for approximately 10 minutes.

9. Serve warm and cut into squares.

10. Savor the jalapeño cornbread alongside your preferred spicy chili or slow-cooked barbecue dish.

Equipment Needed

1. Oven
2. 9-inch square baking pan
3. Parchment paper (optional)
4. Large mixing bowl
5. Medium mixing bowl
6. Whisk
7. Measuring cups
8. Measuring spoons
9. Spatula
10. Toothpick

FAQ

• Can I use a different type of milk instead of buttermilk?To make homemade buttermilk, mix a tablespoon of lemon juice or white vinegar with regular milk.
• Are canned corn kernels suitable for this recipe?Canned corn kernels are an acceptable substitute. Be sure to drain them thoroughly before folding them into the batter.
• How can I adjust the spiciness of the cornbread?To make cornbread that is less spicy, reduce the number of jalapeños you use or take them out entirely. If you want more heat in the cornbread, add an extra jalapeño or leave some seeds in.
• Is the cheddar cheese necessary?The cheddar cheese is not required, but it contributes excellent flavor and texture to the cornbread.
• Can I use a different type of cheese?Certainly, other varieties of cheese can be used, such as Monterey Jack or Pepper Jack, to impart a different taste.
• How should I store leftovers?Keep remnant cornbread in an airtight container at room temperature for as long as 2 days, or store it in the fridge for up to 4 days. You can also stash it in the freezer for up to 3 months.

Jalapeno Cornbread Recipe Substitutions and Variations

1 cup of all-purpose flour: Replace with 1 cup of whole wheat flour for a more nutty taste.
1/4 cup granulated sugar. Substitute with 1/4 cup honey or maple syrup for a natural sweetener.
Buttermilk, 1 cup: Substitute with 1 cup of milk and 1 tablespoon of lemon juice or vinegar, let it sit for 5 minutes before using.
1/4 cup unsalted butter, melted: Substitute with 1/4 cup vegetable oil or coconut oil for a different fat source.
1/2 cup shredded cheddar cheese (optional): You can use 1/2 cup of feta cheese or Monterey Jack in place of the cheddar for a very different cheese flavor. But if you want that creamy, melty texture, stay with the cheddar or go with a more common melting cheese like gouda.

Pro Tips

1. For an extra moist cornbread, replace part of the buttermilk with sour cream or Greek yogurt. This will add richness and a slight tang, enhancing the overall flavor.

2. To deepen the flavor profile, consider browning the butter before adding it to the wet ingredients. Simply melt it in a saucepan over medium heat until it turns golden brown and develops a nutty aroma.

3. If you prefer a milder jalapeño flavor, roast the jalapeños first. This can help mellow their heat and bring out a subtle sweetness, giving the cornbread a more complex taste.

4. Experiment with mix-ins such as chopped green onions or crumbled bacon for added texture and flavor. These ingredients can complement the jalapeños and corn, making the dish more savory.

5. If using frozen corn, thaw it first and pat it dry with a paper towel to remove excess moisture. This prevents the extra water from affecting the consistency of the batter and ensures the cornbread bakes evenly.