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
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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.
