Short Description
Jalapeño Cornbread is a moist, tender, and flavorful twist on classic cornbread, delivering the perfect balance of sweetness and heat. The buttery crumb pairs beautifully with the spice from jalapeños, making it an excellent side dish for chili, soups, or barbecue meals.
Why You’ll Love This Recipe
- Soft, moist, and slightly crumbly texture
- A perfect balance of sweetness and spicy jalapeño kick
- Easy to make with simple pantry ingredients
- Pairs well with soups, stews, and grilled meats
- Customizable with cheese or extra spice for added flavor
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cornbread:
- 2 cups all-purpose flour
- 1 cup yellow cornmeal
- ⅔ cup granulated sugar
- 1 ½ tablespoons baking powder
- 1 teaspoon salt
- 8 tablespoons unsalted butter, melted
- 1 cup milk
- 2 large eggs
- ½ cup sour cream (for extra moisture)
- 2 jalapeños, finely chopped (seeds removed for less heat)
Directions
- Preheat Oven: Set your oven to 375°F (190°C). Grease an 8×8-inch or 9×9-inch baking dish.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
- Combine Wet Ingredients: In a separate bowl, whisk the melted butter, milk, eggs, and sour cream until smooth.
- Mix the Batter: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the chopped jalapeños.
- Bake: Pour the batter into the prepared baking dish and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the cornbread cool for 5-10 minutes before slicing. Serve warm with butter or honey.
Servings and Timing
- Servings: 8-10
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 35-40 minutes
Variations
- Cheesy Jalapeño Cornbread: Add 1 cup of shredded cheddar cheese for extra flavor.
- Spicier Version: Leave the jalapeño seeds in for more heat or add a dash of cayenne pepper.
- Honey Butter Glaze: Drizzle warm honey butter over the top before serving for a touch of sweetness.
- Skillet Cornbread: Bake in a preheated cast-iron skillet for a crispy edge.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigeration: Keep in the refrigerator for up to 5 days.
- Freezing: Wrap slices in plastic wrap and freeze for up to 2 months. Thaw in the fridge before reheating.
- Reheating: Warm in the microwave for 15-20 seconds or in the oven at 300°F (150°C) for 10 minutes.
FAQs
Can I use fresh corn instead of cornmeal?
No, cornmeal is essential for the traditional texture, but you can fold in whole corn kernels for extra sweetness.
How can I make this cornbread less sweet?
Reduce the sugar to ⅓ cup or omit it entirely for a more savory version.
Can I use buttermilk instead of regular milk?
Yes! Buttermilk adds a slightly tangy flavor and enhances the tenderness.
Do I need to sauté the jalapeños first?
No, but sautéing them briefly in butter can mellow the spice and enhance their flavor.
What can I serve with jalapeño cornbread?
It pairs perfectly with chili, soups, barbecue, or even scrambled eggs for breakfast.
Can I use a different type of flour?
Yes, you can use whole wheat flour for a heartier texture, but the cornbread may be denser.
How do I keep cornbread from crumbling too much?
Adding sour cream or an extra egg helps keep the cornbread moist and less crumbly.
Can I bake this in muffin form?
Absolutely! Divide the batter into a muffin tin and bake for about 15-18 minutes.
Can I make this dairy-free?
Yes, substitute the butter with oil and use almond milk and dairy-free sour cream.
How do I store leftovers without drying them out?
Wrap tightly in plastic wrap or keep in an airtight container to maintain moisture.
Conclusion
Jalapeño Cornbread is the perfect side dish for those who love a little spice with their comfort food. Whether served alongside a hearty bowl of chili or enjoyed on its own with honey butter, this cornbread is guaranteed to be a hit. Try different variations to suit your taste and enjoy this flavorful homemade recipe!
Print
Jalapeño Cornbread
- Prep Time: 10 minutes
- Cook Time: 20minutes
- Total Time: 30 minutes
- Yield: 9 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Southern, American
- Diet: Vegetarian
Description
This Jalapeño Cornbread is tender, moist, and packed with bold flavors! The perfect balance of sweet and heat, this easy-to-make cornbread is ideal for pairing with chili, soups, or BBQ. A comforting, homemade side dish with a spicy kick!
Ingredients
For the Cornbread:
- 2 cups all-purpose flour
- 1 cup yellow cornmeal
- 2/3 cup granulated sugar
- 1 1/2 tablespoons baking powder
- 1 teaspoon salt
- 8 tablespoons unsalted butter, melted
- 1 cup whole milk
- 2 large eggs
- 1/2 cup sour cream (for extra moisture)
- 2–3 fresh jalapeños, finely chopped (remove seeds for less heat)
- 1 cup shredded cheddar cheese (optional, for extra flavor)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×9-inch baking dish or cast-iron skillet.
- Mix dry ingredients: In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
- Combine wet ingredients: In another bowl, whisk together melted butter, milk, eggs, and sour cream until smooth.
- Combine wet and dry ingredients: Gradually mix the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Add jalapeños and cheese (if using): Fold in the chopped jalapeños and cheddar cheese for an extra kick.
- Pour the batter into the prepared baking dish and smooth the top.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for 5 minutes before slicing. Serve warm and enjoy!
Notes
- For extra spice, leave in some jalapeño seeds or add a pinch of cayenne pepper.
- Swap sour cream with Greek yogurt for a lighter version.
- Try adding honey for a slightly sweeter contrast to the jalapeños.
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