Jalapeno Cornbread

No ratings yet

My made from scratch jalapeno cornbread has a soft and buttery flavor, and just enough diced jalapenos to bring a little heat to every bite.

Prep Time15

Cook Time35

Total Time50

Course: Side Dish

Cuisine: American, Tex-Mex

Keyword: cornbread, Cornbread Recipe, jalapeno, jalapeno cornbread, spicy cornbread

Servings: Servings

Calories: 413kcal

Author: Terri Weir

Ingredients

1 cup all purpose flour
¾ cup yellow cornmeal
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon baking powder
½ cup butter
¼ cup vegetable oil
1 cup granulated sugar
2 large eggs
1 ¼ cups buttermilk
⅓ cup diced jalapenos

Instructions

Preheat the oven to 375 degrees and butter a 10 inch cast iron skillet. Set aside.
In a large mixing bowl, melt butter. Whisk in sugar and oil until well combined.
Now add eggs and buttermilk. Stir until fully incorporated.
In a small bowl, whisk together the flour, cornmeal, salt, baking soda, and baking powder.
Add the dry ingredients into the wet ingredients and mix until no streaks of flour are visible, but some lumps are ok. You don’t want to over mix.
Fold in the diced jalapenos.
Pour mixture into the prepared cast iron skillet and bake for 30-35 minutes or until a toothpick inserted in the middle comes out clean and the top starts to brown.
Remove from the oven and let cool for a few minutes before slicing and serving.

Notes

Measure the flour carefully. Too much flour can make cornbread dry or heavy. Spoon it into your measuring cup and level it off.
Don't overmix the batter. Stir just until the flour disappears. A few lumps are fine and help keep the cornbread tender.
Dice the jalapenos evenly. Smaller pieces distribute more consistently throughout the batter, so you get a little pepper in each slice.
Adjust the pepper amount to your taste. The recipe uses ⅓ cup, but you can use less or more depending on how much heat you enjoy.
Use a well-buttered skillet. This helps keep the edges from sticking and adds a little extra flavor.
Check for doneness near the end. Start checking around the 30-minute mark. The top should be lightly browned and a toothpick should come out clean.
Let it rest before cutting. A few minutes of cooling helps the cornbread hold together when sliced.
Don't skip the buttermilk. It adds tang and helps create the soft texture that makes this recipe so good.
Fold in add-ins gently. If you add cheese or corn, stir them in just enough to distribute them.

Nutritional values are approximate.

Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.

Nutrition