Hey there, fellow foodies! Are you tired of the same old boring cornbread? Well, I’ve got just the recipe to spice up your life (and your taste buds!) with this delicious jalapeno cornbread. Not only is it easy to make, but it’s also packed with flavor and the perfect addition to any meal.
This jalapeno cornbread recipe is the perfect combination of sweet, spicy, and savory flavors. It’s moist, fluffy, and just slightly crumbly, making it the perfect side dish for your favorite chili, soup, or stew. And if you’re feeling adventurous, you can even use it to make a delicious cornbread stuffing for your Thanksgiving turkey.
Jalapeno Cornbread Recipe
If you’re looking for a moist, spicy, and flavorful cornbread that’s perfect for any occasion, this Jalapeno Cornbread Recipe is the answer to your search. This simple recipe is easy to follow, and takes less than an hour to make from start to finish. Whether you’re serving it as a side dish to your favorite chili or as a snack on its own, this Jalapeno Cornbread recipe will never disappoint.
To make this delicious cornbread, you’ll need the following ingredients:
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup unsalted butter, melted
- 1 large egg, beaten
- 1 cup shredded cheddar cheese
- 2-3 jalapeno peppers, seeded and finely chopped
Make sure all the ingredients are at room temperature before you begin.
This Jalapeno Cornbread recipe is easy to follow, and should take you no more than 45-50 minutes to make.
- Preheat your oven to 400F (200C). Grease a 9-inch square baking dish with cooking spray or butter and set aside.
- In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, mix together the milk, melted butter, and beaten egg.
- Pour the wet ingredients into the dry ingredients and stir until well combined.
- Stir in the shredded cheddar cheese and chopped jalapeno peppers.
- Pour the batter into the prepared baking dish.
- Bake for 20-25 minutes or until golden brown and a toothpick inserted into the center of the cornbread comes out clean.
- Remove from the oven and let cool for 5 minutes before slicing and serving.
Enjoy your delicious Jalapeno Cornbread with your favorite chili, soup, or salad.
Tips and Tricks
If you want to make your Jalapeno Cornbread even more flavorful and moist, try adding a can of creamed corn to the batter. This will add an extra layer of texture and richness to your cornbread that will make it even more irresistible.
For even more spice, leave the seeds in your jalapeno peppers. The seeds contain most of the heat, so if you want to turn up the heat a notch, keep the seeds in. However, be careful when handling jalapeno peppers as they can be very hot and cause burning sensations in your eyes and skin. Make sure to wash your hands thoroughly after handling them.
You can also substitute the cheddar cheese in this recipe with other types of cheese like Monterey Jack, Pepper Jack, or Colby Jack for more taste variation.
This Jalapeno Cornbread recipe can also be made ahead of time and stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 1 week. To reheat, just wrap in aluminum foil and heat in the oven at 350F (180C) for 10-15 minutes.
Now that you know how to make the best Jalapeno Cornbread ever, it’s time to get cooking and enjoy its spicy wonderfulness.
Variations of Jalapeno Cornbread
Jalapeno cornbread is a classic comfort food that is loved by many. This southern staple is made with a simple batter of cornmeal, flour and eggs, combined with spicy jalapeno peppers. But did you know that there are many variations of this delicious recipe? Below are some of our favorite ways to switch up the classic jalapeno cornbread recipe:
Cheese and Jalapeno Cornbread
If you love cheese and jalapeno, then adding cheese to your cornbread batter is a no-brainer. To make cheese and jalapeno cornbread, add 1 and 1/2 cups of shredded cheddar cheese to the batter along with the jalapenos. You can also sprinkle some additional cheese on top of the batter before baking for an extra crispy cheesy crust. This variation adds a rich creamy flavor to the spicy Mexican inspired cornbread.
Vegan Jalapeno Cornbread
For our vegan friends, try making a vegan jalapeno cornbread by substituting eggs with applesauce or mashed bananas. You will also need to replace the butter in the recipe with a good quality vegan butter or coconut oil. Another great egg replacement is flax eggs. To make flax eggs, combine 1 tablespoon of ground flaxseed with three tablespoons of water and let sit for 5-10 minutes until it thickens. Use this mixture as a 1:1 replacement for eggs in the recipe.
Gluten-Free Jalapeno Cornbread
If you’re gluten-intolerant or simply prefer a gluten-free diet, don’t let that stop you from enjoying delicious jalapeno cornbread. To make your cornbread gluten-free, substitute the all-purpose flour with a gluten-free flour blend or almond flour. One popular alternative is the Bob’s Red Mill gluten-free 1-to-1 flour blend, which can be used in the place of all-purpose flour in equal amounts. If you decide to use almond flour, keep in mind that the texture of the cornbread may differ slightly from the original recipe.
These variations of jalapeno cornbread are all delicious and easy to make. Whether you’re adding cheese, going vegan or opting for a gluten-free version, jalapeno cornbread offers a spicy kick to any meal. With these variations, you can enjoy your favorite comfort food in a way that suits your dietary preferences and needs. Try each variation to find your favorite way to make jalapeno cornbread!
What to Serve with Jalapeno Cornbread
Jalapeno cornbread is a classic Southern comfort food that is often paired with chili. The sweetness of the cornbread mixed with the spiciness of the jalapenos create a perfect balance of flavors that go perfectly with a bowl of chili. If you’re looking for a spicy chili recipe to pair with your jalapeno cornbread, we have a recommendation for you.
- 1 pound ground beef or turkey
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can diced tomatoes
- 1 can kidney beans, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper (optional)
- Shredded cheddar cheese (for garnish)
- In a large pot, cook the ground beef or turkey over medium-high heat until browned. Add the onions and garlic and cook for another 2-3 minutes.
- Add the diced tomatoes, kidney beans, black beans, corn, chili powder, paprika, cumin, salt and cayenne pepper (if desired) to the pot.
- Bring the chili to a simmer, reduce the heat to low and cover the pot. Let the chili simmer for 20-30 minutes until the flavors have melded together.
- Serve the chili hot with a slice of jalapeno cornbread and top with shredded cheddar cheese.
Jalapeno butter is a perfect addition to warm jalapeno cornbread. It’s easy to make and adds a bit of spice and flavor to the bread. Here’s how to make homemade jalapeno butter:
- 1 stick unsalted butter, softened
- 1-2 jalapeno peppers, seeded and finely chopped
- 1 tablespoon chopped fresh cilantro
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- In a small bowl, mix the softened butter, jalapenos, cilantro, garlic powder, and salt until well combined.
- Serve the jalapeno butter with warm jalapeno cornbread.
A refreshing Tex-Mex salad is a perfect side dish to complement the heat of jalapeno cornbread. The crisp lettuce, juicy tomatoes, and creamy avocado provide a cool contrast to the spiciness of the cornbread. Here’s an easy recipe for a Tex-Mex salad:
- 4 cups chopped romaine lettuce
- 1 cup corn kernels
- 1 cup cherry tomatoes, halved
- 1 avocado, chopped
- 1/2 cup canned black beans, drained and rinsed
- 1/4 cup chopped cilantro
- 1/4 cup crumbled queso fresco cheese
- 3 tablespoons lime juice
- 2 tablespoons olive oil
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- Salt and pepper to taste
- In a large bowl, combine the chopped romaine lettuce, corn kernels, cherry tomatoes, chopped avocado, canned black beans, chopped cilantro, and crumbled queso fresco cheese.
- In a small bowl, whisk together the lime juice, olive oil, chili powder, cumin, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Serve the Tex-Mex salad alongside warm jalapeno cornbread.
There you have it – three delicious recommendations for serving jalapeno cornbread. These dishes are perfect for entertaining or any night when you’re craving some Southern comfort food.
We hope this jalapeno cornbread recipe has given you some inspiration to spice up your life and your next meal. Whether you’re a seasoned chef or a novice in the kitchen, this recipe is easy to follow and will surely impress your taste buds. Don’t forget to pair it with a cold beer or some warm chili for the ultimate comfort food experience. Thanks for reading and we’ll see you again soon!
1. Can I use a different type of flour for this recipe?
Yes, you can substitute all-purpose flour for the cornmeal to make a more traditional cornbread. You can also use gluten-free flour for a gluten-free option.
2. Can I use fresh jalapenos instead of pickled?
Of course! Just make sure to remove the seeds and membranes to reduce the heat level.
3. Can I make this recipe without a cast iron skillet?
Yes, you can use any oven-safe baking dish, just make sure to adjust the cooking time accordingly.
4. How long does this cornbread last?
It can last up to 3 days at room temperature or up to a week in the fridge if stored properly in an airtight container.
5. Can I freeze this cornbread?
Yes, wrap it tightly in plastic wrap and store in the freezer for up to 3 months.
6. Can I add other ingredients to the batter?
Absolutely! You can add in shredded cheese, diced onions, or even cooked bacon for extra flavor.
7. Can I make this recipe in advance?
Yes, you can bake it ahead of time and reheat in the oven when ready to serve.
8. Can I use a different type of milk?
Yes, you can use any type of milk you prefer, such as almond milk or soy milk.
9. Can I make this recipe without sugar?
Yes, you can omit the sugar for a savory cornbread.
10. Can I double this recipe?
Yes, simply double the ingredients and bake in a larger skillet or baking dish. Just make sure to adjust the cooking time as needed.