Spicy Jalapeño Cornbread Recipe
Are you ready to elevate your cornbread game? If you’re a fan of a little heat, our Spicy Jalapeño Cornbread Recipe is the perfect addition to your culinary repertoire. This delightful side dish combines the sweetness of traditional cornbread with a kick of spice from fresh jalapeños, making it an ideal companion for chili, barbecues, or simply enjoyed on its own.
Ingredients You’ll Need
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup melted butter
- 2 medium jalapeños, diced (seeds removed for less heat)
- 1 cup shredded cheddar cheese
Steps to Perfect Spicy Jalapeño Cornbread
1. Preheat your oven to 400°F (200°C) and grease a 9-inch square baking dish.
2. In a large bowl, mix the cornmeal, flour, sugar, baking powder, and salt until well combined.
3. In another bowl, whisk together the buttermilk, eggs, and melted butter. Add the diced jalapeños and shredded cheese to the wet ingredients for an extra burst of flavor.
4. Combine the wet and dry ingredients, stirring just until mixed. Be careful not to over-mix; a few lumps are perfectly fine!
5. Pour the batter into the prepared baking dish and smooth the top. Bake for 20-25 minutes or until the top is golden brown and a toothpick comes out clean.
6. Allow your cornbread to cool for a few minutes before slicing. Serve warm with butter or on the side of your favorite spicy dishes.
Why You’ll Love This Recipe
This Spicy Jalapeño Cornbread is not just about the heat; it strikes a perfect balance between sweet and spicy. The cheese adds richness while the jalapeños provide that signature kick. It’s a versatile dish that can be enjoyed anytime and is sure to impress your friends and family!
Don’t forget to bookmark this recipe and share your creations on social media with the hashtag #SpicyJalapeñoCornbread. Happy baking!
Ingredients:
1 cup cornmeal, 1 cup all-purpose flour, 1/4 cup sugar, 1 tablespoon baking powder, 1/2 teaspoon salt, 1 cup buttermilk, 2 large eggs, 1/4 cup melted butter, 2 medium jalapeños, diced (seeds removed for less heat), 1 cup shredded cheddar cheese
Tags:
Cornbread, Jalapeño, Spicy, Baking, Recipe, Chili, Barbecue, Side Dish, Cheddar Cheese, Buttermilk