If you’ve never tried jalapeno cornbread, you’re seriously missing out! This spicy and savory delight is the ultimate comfort food with just the right kick. I remember the first time I made it for a family gathering—everyone was raving about it! The warm, buttery cornbread with those zesty jalapenos mixed in is like a warm hug on a plate. Trust me, once you take a bite, you’ll be hooked! It’s the perfect balance of sweet and spicy, making it a fantastic side to chili or just slathered with butter. Get ready to make some magic in your kitchen!
Ingredients List
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1/2 cup diced jalapenos (adjust for spice preference)
- 1/2 cup shredded cheddar cheese
How to Prepare Jalapeno Cornbread
Preheat the Oven
First things first, you’ve got to preheat your oven to 400°F (200°C). This step is super important because a hot oven helps the cornbread rise beautifully and develop that golden-brown crust we all love. So, don’t skip this part! Set that dial and let it warm up while you prep the rest of your ingredients.
Mix Dry Ingredients
In a large bowl, combine the cornmeal, all-purpose flour, baking powder, and salt. I usually like to whisk these together really well—this not only mixes everything evenly but also aerates the dry ingredients. You want a fluffy cornbread, right? Make sure there are no lumps; a smooth mixture is key to a great texture!
Combine Wet Ingredients
Now, grab another bowl and whisk together the milk, vegetable oil, and egg. This step is my favorite part because I love watching everything come together. Whisk until it’s all smooth and creamy. You want to make sure those eggs are fully blended in—that’s what helps give the cornbread its tender crumb!
Combine Ingredients
Time to bring it all together! Pour the wet ingredients into the bowl with the dry mix. Gently fold everything together until just combined. Here’s where you add in those diced jalapenos and shredded cheddar cheese. Be careful not to overmix—just a few folds until you see no dry flour. We want to keep that cornbread light and airy, so go easy on it!
Bake the Cornbread
Now, pour that beautiful batter into a greased baking dish. I like to use a 9×9 inch square dish, but you can use whatever you have on hand. Spread it out evenly, and then pop it into the preheated oven. Bake for 20-25 minutes, or until it’s golden brown and a toothpick inserted in the center comes out clean. The smell will be incredible, and you’ll be counting down the minutes!
Cool and Serve
Once it’s done, let your jalapeno cornbread cool in the pan for about 10 minutes. This cooling time is crucial because it helps the texture settle. After that, cut it into squares and serve it warm! Trust me, the first bite will be pure bliss, especially with a little butter melting on top!
Nutritional Information
Here’s a quick look at the estimated nutritional values for each serving of my delicious jalapeno cornbread. Keep in mind, these are based on typical ingredients used, so your results might vary a bit depending on what you have on hand!
- Calories: 180
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Cholesterol: 20mg
- Sodium: 250mg
- Carbohydrates: 24g
- Fiber: 2g
- Sugar: 2g
- Protein: 4g
It’s a satisfying treat that won’t break the calorie bank—perfect for a side dish or a cozy snack!
Why You’ll Love This Recipe
- Quick preparation—ready in just 35 minutes, perfect for busy weeknights!
- A unique flavor combination of sweet cornbread and spicy jalapenos that’s sure to impress.
- Versatile enough to serve as a side dish with your favorite chili, soups, or grilled meats.
- Easy to customize—adjust the spice level by adding more or fewer jalapenos.
- Great for gatherings; it’s a crowd-pleaser that pairs well with a variety of meals.
- Delicious warm or at room temperature, making it perfect for potlucks or picnics.
- This recipe is vegetarian-friendly, so everyone can enjoy a slice!
Tips for Success with Jalapeno Cornbread
Making the perfect jalapeno cornbread is all about those little details! Here are my top tips to ensure you achieve the best results every time:
- Adjust the Spice: If you’re a heat lover, feel free to add more diced jalapenos or even some chopped serrano peppers for an extra kick. On the other hand, if you’re looking for a milder version, you can reduce the jalapeno amount or remove the seeds before chopping them. Trust me, it makes a difference!
- Use Fresh Ingredients: Make sure your baking powder is fresh for that perfect rise. I like to give it a little sniff—if it smells off or has been sitting in your pantry for ages, it’s time for a new container!
- Experiment with Cheese: While cheddar is a classic choice, feel free to switch it up! Pepper jack cheese adds an extra layer of flavor and heat, or you could use a sharp white cheddar for a more sophisticated taste.
- Serve it Right: This cornbread is best enjoyed warm, straight out of the oven. Slather on some butter, or try a drizzle of honey or a sprinkle of fresh herbs for added flavor. It’s also fantastic alongside a bowl of chili or as part of a BBQ spread!
- Store Properly: If you have leftovers (though I doubt you will!), wrap them tightly in plastic wrap or store them in an airtight container. You can keep it at room temperature for a day or two, but for longer storage, pop it in the fridge.
- Reheat with Care: To bring back that fresh-baked texture, reheat slices in the oven at 350°F (175°C) for about 10 minutes. You can also microwave it, but be cautious not to overdo it—nobody wants rubbery cornbread!
With these tips, you’ll be well on your way to making a jalapeno cornbread that’s not just good, but absolutely unforgettable!
Variations of Jalapeno Cornbread
One of the things I love most about jalapeno cornbread is how flexible it is! You can easily tailor it to suit your taste or what you have on hand. Here are some fun variations to consider:
- Cheese Swap: While cheddar is a classic, try using pepper jack cheese for an extra kick! You could also experiment with a smoked gouda or a sharp white cheddar for a different flavor profile. Each cheese brings its own unique twist to the cornbread.
- Herb Infusion: Add fresh herbs like chopped cilantro, chives, or even a bit of rosemary to the batter for a fresh, aromatic twist. This not only enhances the flavor but also makes the cornbread even more vibrant!
- Sweet and Spicy: If you’re feeling adventurous, mix in some corn kernels or diced bell peppers for sweetness and crunch. The combination of sweet corn and spicy jalapenos is just divine!
- Mexican Flair: Toss in some cooked, crumbled chorizo for a hearty, meaty version. This adds a wonderful depth of flavor and makes it a perfect accompaniment to any Mexican dish.
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend to make this cornbread gluten-free. Just ensure your baking powder is also gluten-free, and you’re all set!
- Seasonal Add-ins: Depending on the season, you might consider adding in some roasted butternut squash or pumpkin puree for a fall-inspired cornbread that pairs beautifully with Thanksgiving dishes!
Feel free to mix and match these ideas, and don’t hesitate to get creative! The beauty of this jalapeno cornbread is that it’s deliciously adaptable, so you can make it your own each time you bake it. Enjoy the process, and happy cooking!
Storage & Reheating Instructions
Leftover jalapeno cornbread? Yes, please! If you happen to have any leftovers (which is rare in my house), here’s how to store them so they stay tasty and fresh:
- Wrap It Up: Once your cornbread has completely cooled, wrap it tightly in plastic wrap or aluminum foil. This helps prevent it from drying out. If you have a lot of leftovers, you can also store them in an airtight container.
- Room Temperature: You can keep it at room temperature for about 1-2 days. Just make sure it’s in a cool, dry place away from direct sunlight.
- Refrigerate for Longer Storage: If you want to keep your cornbread fresh for a few days more, pop it in the fridge! It should last up to a week in there. Just be sure to rewrap it well to keep that moisture in.
When it comes to reheating, you’ll want to bring back that warm, fluffy texture:
- Oven Method: Preheat your oven to 350°F (175°C). Place your slices on a baking sheet and cover them with foil to keep them from getting too dry. Heat for about 10-15 minutes until warmed through. This method brings back that lovely texture and flavor, just like fresh out of the oven!
- Microwave Method: If you’re in a hurry, you can microwave individual slices. Just pop a piece on a microwave-safe plate and heat for about 20-30 seconds. Be careful not to overdo it, or you’ll end up with rubbery cornbread—yikes!
With these simple storage and reheating tips, your jalapeno cornbread will be just as delicious as when it was fresh out of the oven. Enjoy every last bite!
What to Serve with Jalapeno Cornbread
So, you’ve whipped up a batch of delicious jalapeno cornbread and now you’re wondering what to serve it with? You’re in for a treat because this cornbread is incredibly versatile and pairs beautifully with a variety of dishes! Here are some of my favorites:
- Chili: There’s nothing quite like a warm bowl of chili paired with jalapeno cornbread. The spicy cornbread complements the rich flavors of the chili perfectly, making for a cozy meal.
- BBQ Ribs: If you’re firing up the grill, serve your cornbread alongside some smoky BBQ ribs. The sweetness of the cornbread balances the savory, tangy barbecue sauce beautifully.
- Soups: A hearty soup, like a chicken tortilla or black bean soup, is another fantastic option. Just imagine dipping that jalapeno cornbread into the broth—yum!
- Fried Chicken: For a classic Southern meal, serve it with crispy fried chicken. The cornbread adds a lovely texture and flavor contrast to the juicy chicken.
- Salads: Pair your cornbread with a fresh green salad for a lighter option. Something zesty, like a citrus vinaigrette, will brighten up the meal and complement the spicy cornbread.
- Tacos: If you’re in the mood for tacos, the cornbread makes a great side. It’s perfect for scooping up the fillings or just enjoying as a sidekick to your favorite taco night!
- Grilled Vegetables: For a vegetarian-friendly option, serve your cornbread with a side of grilled veggies. The smoky flavors will enhance the cornbread while keeping your meal light and delicious.
No matter how you choose to enjoy it, jalapeno cornbread will elevate your meal and leave everyone coming back for more. Get creative and mix and match with your favorite dishes—you really can’t go wrong!
For more delicious recipes, check out Creamy Chicken Tortilla Soup or White Chicken Chili for a perfect pairing!
Print
Jalapeno Cornbread: 7 Spicy Secrets You’ll Love
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A spicy and savory cornbread made with jalapenos.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1/2 cup diced jalapenos
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, mix cornmeal, flour, baking powder, and salt.
- In another bowl, whisk together milk, oil, and egg.
- Combine wet and dry ingredients.
- Fold in jalapenos and cheese.
- Pour batter into a greased baking dish.
- Bake for 20-25 minutes or until golden brown.
- Let cool before serving.
Notes
- Adjust jalapeno quantity for desired spice level.
- Serve warm with butter.
- Best eaten fresh but can be stored for a few days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 180
- Sugar: 2g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg
Keywords: jalapeno cornbread, spicy cornbread, cornbread recipe
