Looking for a perfect side dish that adds a touch of heat to your meals? This jalapeno cornbread is moist, fluffy, and packed with spicy jalapenos, making it an irresistible addition to any table. Whether you’re serving it with chili, BBQ, or enjoying it on its own, this cornbread will become a beloved staple in your kitchen.
Ingredients
– 1 cup cornmeal
– 1 cup all-purpose flour
– 1/4 cup sugar
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1 cup buttermilk
– 2 large eggs
– 1/4 cup melted butter
– 1 cup diced jalapenos (fresh or pickled)
– 1 cup shredded cheese (cheddar or pepper jack)
Servings and Cooking Time
This recipe yields about 8 servings. Preparation time is approximately 15 minutes, and cooking time is around 25-30 minutes.
Nutritional Value
Each serving (1 piece, approximately 1/8 of the loaf) contains about 220 calories, 10g fat, 26g carbohydrates, 5g protein, and 1g fiber. Note that these values are based on one serving.
Step-by-Step Cooking Process
1. Preheat your oven to 400°F (200°C).
2. Grease a 9-inch round or square baking pan.
3. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
4. In another bowl, mix buttermilk, eggs, and melted butter until well combined.
5. Pour the wet ingredients into the dry ingredients, stirring until just combined.
6. Fold in the diced jalapenos and shredded cheese.
7. Pour the batter into the prepared baking pan.
8. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
9. Allow the cornbread to cool for a few minutes before slicing.
10. Serve warm and enjoy!
Alternative Ingredients
You can substitute all-purpose flour with gluten-free flour for a gluten-free version. Additionally, if you prefer a milder flavor, use fewer jalapenos or replace them with bell peppers.
Serving and Pairings
This jalapeno cornbread pairs beautifully with chili, grilled meats, or as a side for soups. It’s also delightful with a bit of honey or butter spread on top.
Storage and Reheating
Store leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat in the oven or microwave until warmed through.
Cooking Mistakes
– Avoid overmixing the batter to keep the cornbread fluffy.
– Ensure your baking powder is fresh for proper rising.
– Don’t skip greasing the pan to prevent sticking.
– Let the cornbread cool slightly before slicing for cleaner cuts.
– Adjust jalapeno quantity based on your spice tolerance.
Helpful Tips
– For extra flavor, add a pinch of cumin or smoked paprika.
– Experiment with different cheeses like feta or gouda.
– Use fresh jalapenos for a vibrant flavor.
– Serve with a side of sour cream to balance the spice.
FAQs
Can I use frozen jalapenos in this recipe?
Yes, frozen jalapenos can be used, but ensure they are thawed and drained to avoid excess moisture in the batter.
How do I know when the cornbread is done?
The cornbread is done when a toothpick inserted into the center comes out clean and the top is golden brown.
Can I make this cornbread ahead of time?
Absolutely! You can make it a day in advance and reheat it before serving.
What can I serve with jalapeno cornbread?
It pairs excellently with chili, soups, or grilled meats, and is also great with honey or butter.
Is jalapeno cornbread gluten-free?
You can make it gluten-free by substituting all-purpose flour with a gluten-free blend.
Conclusion
Jalapeno cornbread is a delightful twist on traditional cornbread, adding a spicy kick that elevates any meal. Easy to make and versatile, it’s sure to be a hit with family and friends. Give this recipe a try and enjoy the warm, comforting flavors it brings!
Jalapeno Cornbread
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup melted butter
- 1 cup diced jalapenos
- 1 cup shredded cheese cheddar or pepper jack
Instructions
- Preheat your oven to 400°F (200°C).
- Grease a 9-inch round or square baking pan.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, mix buttermilk, eggs, and melted butter until well combined.
- Pour the wet ingredients into the dry ingredients, stirring until just combined.
- Fold in the diced jalapenos and shredded cheese.
- Pour the batter into the prepared baking pan.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cornbread to cool for a few minutes before slicing.
- Serve warm and enjoy!
Nutrition
