Jalapeño Cornbread
Jalapeño Cornbread is a quick and easy recipe that delivers a moist, tender cornbread with a perfect balance of spicy heat from fresh jalapeños and the sweet flavor of cornmeal. Ideal as a side dish, snack, or base for meals like chili or BBQ, this vibrant and crumbly cornbread brings a flavorful kick to your table in under 30 minutes.
Ingredients
Instructions
Preheat your oven to 400°F (200°C). Finely dice fresh jalapeños, removing seeds if preferred for less heat. Melt the butter and allow it to cool slightly.
In a large bowl, combine cornmeal, all-purpose flour, baking powder, sugar, and salt. Stir thoroughly to ensure even distribution for consistent rising.
In a separate bowl, whisk together milk, egg, and melted butter until smooth. Fold in the diced jalapeños carefully to distribute the heat and moisture.
Pour the wet mixture into the dry ingredients and gently stir until just combined, avoiding overmixing to maintain tenderness. The batter should be slightly lumpy with evenly distributed jalapeño pieces.
Grease an 8-inch square baking dish or cast-iron skillet. Pour in the batter and bake for 20 to 25 minutes until golden brown and a toothpick inserted in the center comes out clean. Allow it to cool briefly before slicing and serving.
Nutrition
- Serving Size
- 1 slice (1/8 of the recipe)
- Calories
- 180 calories
- Sugar Content
- 5g
- Sodium Content
- 350mg
- Fat Content
- 7g
- Saturated Fat Content
- 4g
- Unsaturated Fat Content
- 2.5g
- Trans Fat Content
- 0g
- Carbohydrate Content
- 25g
- Fiber Content
- 2g
- Protein Content
- 4g
- Cholesterol Content
- 50mg
