Jalapeño Cornbread is a spicy twist on classic cornbread, featuring diced jalapeños for a mild heat and bold flavor. Its golden, crumbly texture pairs perfectly with chili, soups, or barbecued dishes, offering a flavorful kick in every bite.
Jalapeño Cornbread
0 out of 5 stars (based on 0 reviews)
Cook Time
35 mins
Chef's Pick
Fresh Every Time
Serving
8 Persons
Categories :
Ingredients
- Cornmeal – 1 Cup
- All Purpose Flour – 1 Cup
- Granulated Sugar – 2 Tbsp
- Baking Powder – 1 Tbsp
- Salt – 0.5 Tsp
- Milk – 1 Cup
- Egg (beaten) – 1 Piece
- Butter (melted) – 3 Tbsp
- Jalapeños (deseeded and diced) – 2 Pieces
Nutrition
Per Serving
185 Kcal
Calories
4 Grams
Protein
7 Grams
Fat
26 Grams
Carbohydrates
Directions
Step 1
Preheat oven to 200°C (400°F). Grease an 8-inch square baking pan or cast-iron skillet.
Step 2
In a large bowl, mix cornmeal, flour, sugar, baking powder, and salt.
Step 3
In another bowl, whisk together milk, egg, and melted butter.
Step 4
Pour wet ingredients into dry ingredients and stir until just combined.
Step 5
Fold in diced jalapeños gently.
Step 6
Pour batter into prepared pan and bake for 20–25 minutes, until golden brown and a toothpick comes out clean.
Step 7
Let cool slightly before slicing
Step 8
Serve warm with butter or alongside chili
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