Spicy Jalapeno Cornbread
This jalapeno cornbread is a quick, from-scratch bread that combines sweet and spicy flavors. High in fiber and protein, it’s lightly spiced, moist, and perfect for pairing with chili, barbecue, or soups. No mixer required, making it a fast and easy addition to your everyday meals.
Equipment
- 1 × 8×8-inch baking pan
- 2 × Mixing bowls
- 1 × whisk
- 1 × spatula
Ingredients
- 1 cup 125 g all-purpose flour
- ¾ cup 120 g cornmeal
- ¼ cup 50 g granulated sugar
- ¼ cup 50 g light brown sugar, packed
- 1 tablespoon baking powder
- ¾ teaspoon table salt
- ⅔ cup buttermilk
- 2 large eggs lightly beaten
- ½ cup 113 g unsalted butter, melted
- ¼ cup chopped fresh jalapenos seeds and ribs removed
Instructions
- Preheat Oven and Prepare Pan: Begin by preheating your oven to 350°F (175°C). While the oven warms up, lightly grease an 8×8-inch baking pan using butter, oil, or non-stick spray. Make sure every corner and edge is coated to prevent sticking. You can also line the pan with parchment paper for easier removal of the cornbread later. Set the pan aside.
- Combine Dry Ingredients: In a large mixing bowl, add 1 cup of all-purpose flour, ¾ cup of cornmeal, ¼ cup of granulated sugar, ¼ cup of packed light brown sugar, 1 tablespoon of baking powder, and ¾ teaspoon of table salt. Use a whisk to thoroughly mix these ingredients, ensuring the sugar is evenly distributed and the baking powder is fully incorporated. This creates a uniform base for your cornbread and ensures even rising.
- Whisk Wet Ingredients Separately: In a separate medium bowl or large measuring cup, combine ⅔ cup of buttermilk with 2 lightly beaten eggs. Whisk the mixture until smooth and homogeneous. The buttermilk adds moisture and a subtle tang, while the eggs contribute structure and richness to the cornbread. Make sure the eggs are fully blended so there are no streaks of yolk or white remaining.
- Incorporate Melted Butter: While continuing to whisk the wet mixture, slowly drizzle in ½ cup of melted unsalted butter. This step helps the butter emulsify with the eggs and buttermilk, preventing clumps and ensuring the batter stays smooth. Whisk gently but thoroughly until the butter is fully incorporated, creating a silky, cohesive liquid mixture.
- Fold Wet and Dry Ingredients Together: Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula, gently fold the mixtures together. Focus on combining the ingredients without overmixing, stopping when about 50% combined. This will prevent the cornbread from becoming tough. The batter should look slightly lumpy at this stage, which is perfectly fine.
- Add Jalapenos for Flavor: Chop ¼ cup of fresh jalapenos, removing the seeds and ribs to control the heat. Fold the chopped jalapenos into the batter until evenly distributed. This adds a mild, spicy kick that complements the sweetness of the cornbread. Taste the batter carefully if desired (a small amount is safe to test) to ensure the spiciness level is to your liking.
- Transfer Batter to Pan: Pour the prepared batter into the greased or lined 8×8-inch baking pan. Use a spatula to spread it evenly, ensuring the surface is smooth and reaches all corners. This step helps the cornbread bake uniformly and prevents uneven rising or dense spots.
- Bake Until Golden and Set: Place the pan in the center of the preheated oven and bake for approximately 27 minutes. The cornbread is done when it is golden brown on top and a toothpick inserted in the center comes out clean or with a few moist crumbs. Avoid overbaking, as this can dry out the cornbread. Keep an eye on the color of the crust, which should be lightly golden and slightly firm to touch.
- Cool Before Serving: Once baked, remove the cornbread from the oven and allow it to cool for 5–10 minutes in the pan. This resting period lets the bread firm up slightly, making it easier to cut and enhancing the flavors. You can slice it directly in the pan or transfer it to a wire rack for faster cooling.
- Serve and Enjoy: Cut the cornbread into squares or rectangles and serve warm alongside chili, barbecue, soups, or salads. The combination of sweet, spicy, and buttery flavors makes this cornbread a crowd-pleaser. Leftovers can be stored in an airtight container at room temperature for up to three days, or reheated gently before serving.
Notes
- For a moister cornbread, use fresh buttermilk and avoid overmixing the batter.
- Removing jalapeno seeds controls heat, but leave some ribs for a spicier kick if desired.
- You can add ½ cup of corn kernels for extra texture and sweetness.
- Use room-temperature eggs to help the batter blend more smoothly.
- Greasing the pan thoroughly or lining it with parchment ensures easy removal and clean edges.
