Description
Enjoy the warmth of homemade jalapeno cornbread, perfectly fluffy and spiced just right for any occasion.
Ingredients
Scale
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1 tbsp sugar
- 2 large eggs
- 1 cup whole milk (or buttermilk)
- 4 tbsp melted butter
- 2 fresh jalapeños, finely diced
- 1 cup shredded cheddar cheese (optional)
Instructions
- Preheat your oven to 400°F (200°C) and grease an 8×8-inch baking dish.
- In a large bowl, mix together cornmeal, flour, baking powder, salt, and sugar.
- In another bowl, whisk eggs, milk, and melted butter until combined. Pour into the dry ingredients and mix gently.
- Fold in diced jalapeños and cheese if using; do not overmix.
- Pour the batter into the prepared dish and spread evenly.
- Bake for 20-25 minutes until golden brown and a toothpick inserted in the center comes out clean.
- Allow cooling slightly before slicing.
Notes
- For a milder version, reduce the amount of jalapeños or substitute with diced bell peppers.
- Enhance flavor by experimenting with different types of cheese or adding spices like cumin.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 square (approximately 70g)
- Calories: 210
- Sugar: 2g
- Sodium: 310mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg