Introduction:
This mouthwatering Jalapeño Cornbread is a flavorful twist on the classic Southern favorite. With a perfect balance of sweetness, heat, and savory goodness, it’s the ultimate side dish for chili, barbecue, or hearty stews. Featuring tender cornmeal texture and bursts of spicy jalapeños, this cornbread is easy to make and sure to impress your taste buds.
Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar (optional)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk (or whole milk with 1 tablespoon vinegar)
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 cup shredded cheddar cheese
- 1/2 cup canned corn kernels, drained
- 1-2 jalapeños, seeded and diced (adjust for heat preference)
Instructions:
- Preheat your oven to 400°F (200°C) and grease an 8×8-inch baking dish or cast-iron skillet.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In a separate bowl, combine the buttermilk, melted butter, and eggs. Mix until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing.
- Fold in the cheddar cheese, corn kernels, and diced jalapeños.
- Pour the batter into the prepared baking dish or skillet, spreading it evenly.
- Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow the cornbread to cool for 5 minutes before slicing and serving.
Description:
This Jalapeño Cornbread is soft, moist, and bursting with flavor. The cheddar cheese adds richness, while the corn kernels provide a subtle sweetness, perfectly complementing the spicy kick from the jalapeños.
Nutritional Information (Per Serving):
- Calories: 210
- Fat: 10g
- Carbohydrates: 22g
- Protein: 6g
- Fiber: 2g
- Sugar: 4g
- Sodium: 280mg
Frequently Asked Questions (FAQs):
- Can I make this cornbread gluten-free?
Yes, substitute all-purpose flour with a gluten-free 1:1 flour blend. - Can I use fresh jalapeños?
Absolutely! Fresh jalapeños work wonderfully, but adjust the amount to your heat tolerance. - Can I make this ahead of time?
Yes, store it in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. Reheat in the oven for a warm serving.
Recommendations:
- Serve alongside a bowl of chili or smoky barbecue ribs.
- Top with a dollop of honey butter for a sweet and spicy combo.
- Add crumbled bacon or chopped scallions for extra flavor.
Conclusion:
This mouthwatering Jalapeño Cornbread is a bold and flavorful side dish that adds excitement to any meal. Its combination of spicy, cheesy, and slightly sweet flavors makes it irresistible and a guaranteed crowd-pleaser.