Description
Spicy Jalapeño Cornbread delivers a southwestern kick that elevates comfort food with bold, zesty flavors. Southern charm meets fiery excitement in this irresistible side dish that you’ll crave alongside chili, barbecue, or as a standalone treat.
Ingredients
Scale
Main Dry Ingredients:
- 1 cup (120 g) yellow cornmeal
- 1 cup (120 g) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¼ cup (50 g) granulated sugar
Liquid and Dairy Ingredients:
- 1 cup (240 milliliters) buttermilk
- 2 large eggs
- ¼ cup (60 milliliters) unsalted butter, melted and slightly cooled
- ½ cup (120 milliliters) sour cream
Add-Ins and Flavor Enhancers:
- 1 cup (120 g) shredded cheddar cheese
- 12 jalapenos, deseeded and diced (or leave seeds for extra heat)
Instructions
- Preheat the oven to 400F (200C), ensuring the rack is positioned in the center. Generously coat a 9-inch cast-iron skillet with butter or cooking spray to prevent sticking.
- In a spacious mixing bowl, thoroughly combine cornmeal, flour, sugar, baking powder, salt, and baking soda using a whisk, creating a uniform dry mixture.
- In a separate bowl, vigorously whisk buttermilk, eggs, melted butter, and sour cream until the liquid ingredients are completely integrated and smooth.
- Create a well in the center of the dry ingredients and gradually pour the wet mixture into it. Gently fold the ingredients together using a spatula, mixing until just incorporated. Avoid overmixing to maintain the bread’s tender texture.
- Carefully fold shredded cheddar cheese and finely diced jalapenos into the batter, distributing them evenly throughout the mixture.
- Transfer the batter into the prepared skillet, using a spatula to spread it uniformly and create an even surface.
- Place the skillet in the preheated oven and bake for approximately 22-27 minutes. The cornbread is ready when the top turns a rich golden brown and a toothpick inserted into the center emerges clean.
- Remove from the oven and let the cornbread rest for 8-12 minutes, allowing it to set and cool slightly. Slice into wedges and serve warm, accompanied by softened butter or a drizzle of honey.
Notes
- Customize heat levels by adjusting jalapeno quantity, removing seeds for milder flavor or adding more for extra spiciness.
- Consider roasting jalapenos beforehand to develop a deeper, smoky flavor profile that enhances the cornbread’s overall taste.
- Swap buttermilk with dairy-free alternatives like almond milk mixed with apple cider vinegar for lactose-intolerant or vegan dietary needs.
- Experiment with different cheese varieties like pepper jack or gouda to create unique flavor combinations that complement the cornbread’s natural sweetness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks, Dinner
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 8
- Calories: 246
- Sugar: 6 g
- Sodium: 230 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 63 mg