Description
Jalapeño Cornbread is a delightful twist on classic cornbread, blending sweet corn with a spicy jalapeño kick. With a golden crust and fluffy texture, this cornbread is perfect for barbecues or cozy nights in. Its enticing aroma fills your kitchen, making it an instant crowd-pleaser that pairs beautifully with chili, soups, or simply enjoyed on its own.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 tsp baking powder
- 2 tbsp sugar
- 1 tsp salt
- 1 cup whole milk
- 2 large eggs
- 1 cup chopped fresh or canned jalapeños
- 1 cup corn kernels (fresh, frozen, or canned)
- 4 tbsp melted butter
Instructions
- Preheat oven to 400°F (200°C) and grease an oven-safe skillet or baking dish.
- In a large bowl, combine flour, cornmeal, baking powder, sugar, and salt.
- In another bowl, whisk together milk, eggs, and melted butter. Pour into dry ingredients and stir until just mixed.
- Gently fold in chopped jalapeños and corn kernels.
- Pour the batter into the greased skillet and bake for 20-25 minutes until golden brown.
- Allow to cool slightly before slicing. Serve warm with butter.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 3g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg