- Recipe: Jalapeno Cornbread
- Writer: Lizzie Green
- Content-Type: Food Blog
This recipe for sweet and sour jalapeno cornbread goes well with soup or chili. Advice: Spread honey butter on your slice to make it more special!
My usual handmade cornbread recipe has been spiced up for this jalapeno variation. I always enjoy it, but lately, I’ve developed a special fondness for this jalapeno variety.
It is soft, moist, and slightly crumbly, just like delicious ought to be. This jalapeno is fiery, sweet, and salty all at once thanks to the addition of jalapenos, scallions, and shredded cheddar cheese.
Even Jack, who usually dislikes it, raves about this recipe. Be aware that you should leave space for a second component.
Ingredients for the Jalapeno Cornbread Recipe
What you will need to prepare this jalapeno cornbread recipe is as follows:
- All-purpose flour and cornmeal form the foundation of the batter, which gives the bread its ideal crumbly texture.
- Eggs, baking soda, and baking powder all aid in the rise while baking.
- Almond milk – You’re welcome to substitute whatever plain, unsweetened milk you frequently use. Here, oat, soy, and cow’s milk would all be suitable.
- Olive oil extra virgin – for richness. You can substitute avocado oil or another neutral oil if you’d like.
- Maple syrup: It gives this recipe a hint of sweetness.
- Scallions and jalapenos – For a delicious, spicy flavor.
- Sharp cheddar cheese: It adds extra richness and acidity
- Butter is used to grease the pan.
- And sea salt—to bring out the tastes in everything!
Making Jalapeno Cornbread
Making this jalapeno dish couldn’t be easier. This is how it works:
Set the oven to 350°F to begin. As it becomes warm, place a 10-inch cast-iron skillet inside.
Prepare the batter in the interim. In a medium bowl, combine the liquid ingredients. In a large bowl, combine the dry ingredients. Scallions and jalapenos should be diced.
Fill the dry components bowl with the wet ingredients.
and gently fold until mixed.
Add the cheese, scallions, and jalapenos after that. Don’t forget to save a few scallions and jalapenos for topping!
Remove the skillet from the oven when the batter is ready. The handle will be hot, so be careful!
When adding the butter to the heated skillet, tilt it to coat the bottom. The batter should be poured into the skillet, then the conserved scallions and jalapenos should be added.
Lastly, bake! When the top springs back to the touch and the edges are golden browns, place the skillet back in the oven for another 20 to 24 minutes of baking. 20 minutes should pass after baking before cutting and serving it.
Serving ideas for cornbread with jalapenos
This cornbread with jalapenos and cheddar is a tasty and adaptable side dish. Here are a couple of my preferred serving options:
- With soup. It pairs well with soups like creamy potato or black bean soup as well as smoky or spicy dishes.
- A salad. It goes well with Sweet Potato Salad for the ideal lunch in the fall.
- With a pot of beans Serve a pot of pinto beans with cornbread, cilantro lime rice, and tomatillo salsa as a complete supper.
- All on its own. Slices can be eaten for breakfast or as a snack when they are spread with honey butter.
If there is any leftover, it freezes well and keeps for up to a month. You can reheat frozen slices in the microwave for about 30 seconds, or you can let them defrost overnight at room temperature.
|15 minutes to prepare
20 minutes for cooking
This moist, delicate, and delectable cornbread made with jalapenos is both sweet and spicy. Spread slices with honey butter to elevate them.
- 1 cup cornmeal
- 1 cup plus 1 tablespoon of all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- ¼ teaspoon baking soda
- 1 cup almond milk
- 1 large egg
- ¼ cup maple syrup
- ¼ cup extra-virgin olive oil or any neutral oil
- 4 scallions, chopped, reserve some for topping
- ¾ cup seeded diced jalapeño peppers, 2 to 3 peppers, reserve some for topping
- ¾ cup shredded cheddar cheese
- 1 tablespoon butter, for greasing the pan
- Honey Butter, for serving
- A 10-inch cast-iron pan should be placed into the 350°F preheated oven.
- Combine the cornmeal, flour, baking soda, salt, and baking powder in a big bowl.
- Whisk the almond milk, egg, maple syrup, and oil in a medium basin.
- After adding the liquid components, mix the dry ingredients only until they are barely blended. Add the cheese, scallions, and jalapenos after mixing.
- Using an oven mitt, remove the heated pan from the oven (caution: the handle will be very hot). Grease the skillet with the butter.
- The cake should bake for 20 to 24 minutes or until the middle springs back to the touch and a toothpick inserted into the center comes out clean after you pour the batter into the pan and top it with the remaining scallions and jalapenos. Before slicing, let cool for at least 20 minutes.
- Serve with butter and honey.