Spicy Jalapeño Cornbread
A quick and easy Jalapeño Cheddar Cornbread bursting with flavor and texture. Moist, slightly sweet, and perfectly spicy, it’s a comforting side dish rich in fiber and protein. Ready in under an hour, it’s ideal for everyday meals, gatherings, or meal prep.
Equipment
- 1 large mixing bowl
- 1 Medium mixing bowl
- Measuring Cups and Spoons
- Whisk
- 8×8-inch baking dish
- Oven
Ingredients
- 1 ¼ cups all-purpose flour
- ¾ cup yellow cornmeal
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ cup light brown sugar
- 1 teaspoon salt
- ½ cup unsalted butter melted and slightly cooled
- 1 cup buttermilk
- 2 tablespoons honey
- 2 large eggs
- 1 –2 fresh jalapeño peppers seeded and minced
- 1 heaping cup shredded cheddar cheese or pepper jack cheese optional
Instructions
- Prepare the Baking Dish: Preheat your oven to 350°F (175°C). While the oven warms, lightly grease an 8×8-inch baking dish with butter, oil, or nonstick spray to ensure the cornbread releases easily. This step allows for even baking and a beautifully golden crust while keeping the interior moist.
- Mix the Dry Ingredients: In a large mixing bowl, combine 1¼ cups of all-purpose flour, ¾ cup of yellow cornmeal, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ cup light brown sugar, and 1 teaspoon salt. Whisk or stir thoroughly to evenly distribute the leavening agents and sugar, ensuring a consistent texture throughout the cornbread.
- Combine the Wet Ingredients: In a separate medium bowl, melt and slightly cool ½ cup unsalted butter. Add 1 cup buttermilk and 2 tablespoons honey, whisking until smooth and fully blended. Crack 2 large eggs into the mixture, one at a time, whisking thoroughly after each addition. This creates a cohesive batter that promotes a tender crumb.
- Incorporate Wet and Dry Mixtures: Pour the wet ingredient mixture into the bowl with the dry ingredients. Using a wooden spoon or silicone spatula, gently fold until just combined. A few lumps are fine, as overmixing can make the cornbread dense rather than light and fluffy.
- Add Jalapeños and Cheese: Fold in 1–2 fresh jalapeño peppers, seeded and finely minced, adjusting quantity for desired spiciness. Stir in 1 heaping cup shredded cheddar or pepper jack cheese until evenly distributed. This step adds depth, moisture, and a flavorful kick to the cornbread.
- Transfer Batter to Baking Dish: Pour the batter into the prepared greased 8×8-inch baking dish. Use a spatula to spread evenly, ensuring the corners are filled. Smoothing the surface encourages even baking and produces a visually appealing crust.
- Bake the Cornbread: Place the baking dish in the preheated oven and bake for 25–30 minutes. The cornbread is done when the top is lightly golden and a toothpick inserted in the center comes out clean or with moist crumbs. Avoid overbaking to prevent dryness.
- Rest Before Serving: Remove the cornbread from the oven and allow it to rest for 5–10 minutes. This step helps the texture settle and enhances flavor. Slice into squares or wedges with a sharp knife.
- Serve and Enjoy: Serve warm for the best flavor, pairing with butter, honey, soups, or chili. Store leftovers properly for later enjoyment. This cornbread is equally great as a side dish or a snack for gatherings, meal prep, or everyday meals.
Notes
- Use fresh jalapeños for the best flavor; adjust quantity for desired spiciness.
- For a milder cornbread, remove seeds and membranes from jalapeños completely.
- Buttermilk can be substituted with a mix of milk and lemon juice if unavailable.
- Avoid overmixing the batter to maintain a tender crumb.
- Cheese can be swapped with your preferred variety for different flavor profiles.
