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A square pan of freshly baked jalapeno cornbread topped with chopped green peppers sits on a wooden board. A blue-striped cloth and a serving utensil are nearby.
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Jalapeno Cornbread

Add a little heat to your table with this Jalapeño Cornbread! It's the perfect combination of sweet, buttery cornbread and the zesty kick of fresh jalapeños.
Prep Time15 minutes
Cook Time25 minutes
Course: Bread, Side Dish
Cuisine: American
Diet: Hindu
Servings: 9
Author: Melissa Griffiths

Equipment

Ingredients

  • 1 1/2 cups yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup melted butter plus extra for greasing the dish
  • 2 large eggs beaten
  • 1 cup milk
  • 2-3 large jalapeños finely chopped (seeds removed for less heat, if desired)

Instructions

  • Preheat the oven to 400° F. Grease a 9x9 inch baking dish with butter or cooking spray and set aside.
  • In a large bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt.
  • Make a well in the center of the dry ingredients. Pour in the melted butter, beaten eggs, and milk. Stir just until combined; the batter will be slightly lumpy.
  • Gently fold in the chopped jalapeños, ensuring they’re evenly distributed throughout the batter.
  • Pour the batter into the prepared baking dish. Smooth the top with a spatula if needed. Bake in the preheated oven for 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  • Let the cornbread cool in the dish for about 10 minutes before slicing and serving. Enjoy warm with butter or alongside your favorite chili, soup, or barbecue!

Notes

  • Variation idea: Add 1/2 cup of shredded sharp cheddar cheese and a pinch of smoked paprika to the batter.
  • Use fewer jalapeños or remove the seeds for a milder flavor. If you like extra heat, leave the seeds in or add a pinch of cayenne pepper.
  •  Leftover cornbread can be wrapped tightly and stored at room temperature for up to 2 days, or in the fridge for up to a week. Reheat in the oven for a fresh-out-of-the-oven taste!
  • I really like my cornbread on the sweeter side. You can add up to an additional 1/4 cup of sugar if you'd like. 

Nutrition

Calories: 296kcal | Carbohydrates: 37g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 67mg | Sodium: 330mg | Potassium: 165mg | Fiber: 3g | Sugar: 7g | Vitamin A: 445IU | Vitamin C: 4mg | Calcium: 98mg | Iron: 2mg

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