Jalapeno Cornbread

Tacky jalapeño cornbread is the right spicy facet.

This gentle and fluffy Jalapeño Cornbread recipe is made with fundamental substances, however has a kick of jalapeno and cheddar tacky taste!

close up of sliced Jalapeno Cornbread in a pan

Goes from the skillet to the desk in lower than half-hour!
Delivers the most effective home made taste with an improve utilizing jalapeños and cheddar cheese!
You’ll be able to bake up a batch (or two!) in mini-loaf pans or as muffins and freeze for future taco nights!
It pairs completely with south-of-the-border favorites like Texas chili, taco soup, BBQ ribs, or taco soup!

butter, salt, japapenos, flour, sugar, buttermilk, cheese, eggs, garlic powder , baking powder , baking soda , onion powder, cornmeal with labels to make Jalapeno Cornbread

Your Important Elements

Flour: Measure white flour appropriately for the most effective outcomes. Or use a field of Jiffy cornbread combine instead of the flour, cornmeal, and leavening brokers.

Cornmeal: Yellow cornmeal provides cornbread texture, taste, and distinctive shade. Search for advantageous or medium-grind corn meal.

Sugar: Sugar balances the spicy jalapeños and the salty cheddar cheese.

Dairy: Buttermilk helps cornbread rise correctly and provides it the most effective crumb. Make your individual by mixing a cup of milk or heavy cream with a tablespoon of vinegar or lemon juice. Let it relaxation for five minutes earlier than utilizing. Full-fat butter ensures a wealthy taste and a golden-brown, crispy prime.

Jalapeños: Use recent or canned (nicely drained). Or swap in inexperienced chilis or pickled jalapenos.

Cheddar Cheese: Further sharp cheddar has a sturdy taste, use shredded Mexican mix or Monterey Jack.

Tasty Tweaks

Cornbread is endlessly versatile! Make an additional spicy model utilizing adobo seasoning and inexperienced chilis.
Strive an alternate model on your spaghetti dinner, with Italian herbs and bell peppers as an alternative of the jalapeños.
Utilizing honey as an alternative of sugar to make it extra moist.

dry ingredients in a bowl to make Jalapeno Cornbread

Find out how to Make Jalapeño Cornbread

Mix the dry and moist substances in separate bowls (recipe under).
Stir the moist combination into the dry till simply moistened.
Fold within the remaining substances and pour right into a ready pan.
High with jalapeños and bake.

Jalapeno cornbread tastes nice with honey butter when it’s recent out of the oven!

plated Jalapeno Cornbread with melted butter

Save It For Later!

Preserve leftover jalapeno cheddar cornbread in an hermetic container at room temperature for as much as 2 days or within the fridge for as much as 4 days.
Squares will be frozen on a baking sheet after which individually wrapped in plastic earlier than transferring to a zippered bag. Thaw at room temperature.
Reheat cornbread by wrapping it in foil and inserting it within the oven for about quarter-hour at 350°F.
Leftover cornbread can be utilized to make homemade dressing or croutons.

Good Pairings for Jalapeno Cornbread

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This moist cornbread with a spicy kick is the right facet dish!

Prep Time 10 minutes

Cook dinner Time 26 minutes

Whole Time 36 minutes

Cook dinner ModeStop your display screen from going darkish

Preheat the oven to 375°F. Put aside 1 tablespoon of jalapeno for topping the bread.
In a medium bowl, mix flour, cornmeal, sugar, garlic powder, onion powder, baking powder, baking soda, and salt.
In a separate bowl, whisk collectively egg, buttermilk, and melted butter.
Add the buttermilk combination to the flour combination and stir simply till moistened. Fold within the cheese and jalapenos. Put aside.
Add 1 tablespoon butter to a 10-inch forged iron skillet and place it within the oven for 3 to 4 minutes or till warmed and the butter is melted.
Take away the skillet from the oven and pour the batter into the pan. Sprinkle with the reserved jalapenos.
Bake 23 to 27 minutes or till a toothpick comes out clear.

In the event you would not have a ten″ skillet, grease an 8×8 pan nicely. Bake at 375°F for 30-40 minutes or till a toothpick comes out clear.
Buttermilk substitute: Buttermilk provides taste and helps cornbread rise properly. In the event you don’t have buttermilk, place 1 tablespoon of lemon juice or white vinegar in a 1 cup measuring cup. Fill to 1 cup with milk and stir. Let relaxation 5 minutes to thicken barely, and use instead of buttermilk.

Diet data offered is an estimate and can differ based mostly on cooking strategies and types of substances used.

Course Bread, Facet Dish, Snack

Delicacies American

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