Description
Delight in this jalapeno cornbread—a perfect blend of sweet corn and spicy jalapenos, ideal for any meal or gathering.
Ingredients
Scale
- 1 cup medium-ground cornmeal
- 1 cup all-purpose flour
- 2 fresh jalapeños, diced
- 2 tsp baking powder
- 1 tsp salt
- 2 tbsp sugar
- 1 cup whole milk
- 2 large eggs, room temperature
- 1/4 cup melted butter
Instructions
- Preheat your oven to 400°F (200°C) and grease an 8-inch square baking dish.
- In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar until well combined.
- In another bowl, mix the milk, melted butter, and eggs until smooth. Gradually pour the wet mixture into the dry ingredients and stir gently to combine.
- Fold in the diced jalapeños until evenly distributed.
- Transfer the batter into the prepared baking dish and smooth the top with a spatula.
- Bake for 20-25 minutes or until golden brown and a toothpick comes out clean from the center.
Notes
- For added flavor variations, consider incorporating cheese or swapping jalapeños with roasted red peppers.
- Store leftovers in an airtight container at room temperature; reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece (60g)
- Calories: 180
- Sugar: 3g
- Sodium: 190mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg