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Jalapeno Cornbread

Irresistible Jalapeno Cornbread That'll Spice Up Your Table

This Jalapeno Cornbread combines sweet cornmeal and jalapenos for a flavorful dish that is quick to make and perfect with chili.
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 9 slices
Course: Dinner
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Cornmeal medium or coarse
  • 1 cup All-Purpose Flour
  • 1/4 cup Brown Sugar
  • 1 tbsp Baking Powder fresh
  • 1 tsp Salt
  • 1 cup Whole Milk can substitute with non-dairy
  • 2 large Eggs
  • 1/4 cup Melted Butter or oil
  • 2 medium Fresh Jalapenos chopped
Optional Add-Ins
  • 1 cup Shredded Cheese for added creaminess
  • 1/2 cup Mild Peppers instead of jalapenos

Equipment

  • 8-inch square baking dish
  • mixing bowls
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Grease an 8-inch square baking dish.
  2. Whisk together cornmeal, flour, brown sugar, baking powder, and salt in a bowl.
  3. In another bowl, mix together milk, melted butter, and eggs until smooth.
  4. Pour the wet mixture into the dry ingredients, stirring gently until combined.
  5. Fold in the diced jalapenos gently without overmixing.
  6. Pour the batter into the prepared dish and smooth the top.
  7. Bake for 20-25 minutes until golden brown and a toothpick comes out clean.
  8. Cool in the pan for about 10 minutes before slicing and serving warm.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 25gProtein: 4gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 280mgPotassium: 140mgFiber: 2gSugar: 3gVitamin A: 300IUVitamin C: 1mgCalcium: 80mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze for longer storage.

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