cornbread with jalapenos recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best cornbread with jalapenos recipe

I’m so excited to share this recipe for cornbread with jalapenos with you all. This dish is a staple in our household, and I’ve been making it for years. It’s a classic Southern recipe that’s perfect for any occasion, whether it’s a family gathering, a potluck, or just a weeknight dinner.

The combination of the moist cornbread and the spicy kick from the jalapenos is absolute perfection. My kids love it when I make this for them, and my husband always requests it when we’re having a BBQ or picnic. I’ve even started serving it at our holiday gatherings, and it’s always a hit.

The best part about this recipe is that it’s incredibly easy to make, even on a busy weeknight. Just mix together the dry ingredients, add in some wet ingredients, and stir in those delicious jalapenos. It’s ready in under an hour, and it’s perfect served warm with a pat of butter or a dollop of whipped cream.

I like to think that this recipe has become a part of our family tradition, and I’m so glad I can share it with you all now. The history of cornbread dates back to the Native Americans, who first made it from cornmeal and water. Over time, different cultures added their own twist to the recipe, but the core ingredients have remained the same.

Today, you can find cornbread on menus across the country, but there’s nothing quite like making it from scratch at home.

Jalapeno Cornbread

4.7 from 1639 votes

A spicy twist on classic cornbread, this recipe combines the warmth of jalapenos with the comforting taste of cornbread. Perfect for a side dish or snack.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Batter

1 1/2 cups cornmeal
1 cup all-purpose flour
1 tbsp baking powder
1 tsp salt
2 tbsp sugar
2 large eggs
1 1/2 cups buttermilk
1/2 cup melted butter
1 cup finely chopped jalapenos

For the Topping

2 tbsp butter, melted
1/2 tsp paprika

👨‍🍳Directions

1Preheat oven to 400°F.
2Grease a 9-inch baking dish and set aside.
3In a large mixing bowl, combine cornmeal, flour, baking powder, salt, and sugar.
4Mix well and form a well in the center.
5In a separate bowl, whisk together eggs, buttermilk, and melted butter.
6Gradually pour the wet ingredients into the dry ingredients, stirring until just combined.
7The batter should be lumpy.
8Fold in the finely chopped jalapenos.
9Be careful not to overmix.
10The batter should have a slightly rough texture.
11Pour the batter into the prepared baking dish.
12Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
13While the cornbread is baking, mix together melted butter and paprika for the topping.
14Once the cornbread is done, remove it from the oven and brush the top with the paprika butter mixture.
15Allow it to cool for 5-10 minutes before slicing and serving.

🔧Equipment

Mixing bowl
Baking dish
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

You can adjust the amount of jalapenos to taste. For a milder cornbread, remove the seeds and membranes from the jalapenos before chopping. For a spicier version, leave them in.

Watch Video Of How Jalapeno Cornbread Works

This cornbread with jalapenos recipe is truly one of my favorites, and I’m so glad I can share it with you all now.

Whether you’re looking for a quick weeknight dinner or a show-stopping side dish for your next gathering, this recipe is sure to impress.

And don’t worry if you’re worried about calories – this recipe is actually relatively healthy compared to some other baked goods out there.

❓ Frequently Asked Questions About Jalapeno Cornbread

Q: What type of cornmeal should I use?

For this recipe, I recommend using medium grind cornmeal. This will give your cornbread a nice texture without being too fine or too coarse.

Q: Can I substitute jalapenos with other types of peppers?

While you can use other types of peppers in place of jalapenos, keep in mind that they will change the flavor profile of your cornbread significantly.

Q: How do I ensure my cornbread doesn’t become too dry?

To prevent dryness in your cornbread, make sure to not overmix the batter after adding in the wet ingredients.

Q: Can I store leftover cornbread at room temperature?

No, you should store leftover cornbread in an airtight container at room temperature for up to two days or freeze it for up to three months.

Q: Will this recipe work with gluten-free flours?

This recipe should work with gluten-free flours as long as you use a 1:1 ratio substitution method.

Similar Posts