Jalapeño Cornbread
Our delicious cheddar Jalapeño Cornbread recipe only takes 15 minutes, and is made moist and flavorful from the buttermilk, honey and cheddar cheese.
Servings: 9 people
Calories: 274kcal
Cost: $4
Equipment
Ingredients
- 1 1/4 cups all-purpose flour
- 3/4 cup yellow cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- ¼ cup light brown sugar
- 1 teaspoon salt
- 1/2 cup unsalted butter , melted and slightly cooled
- 1 cup buttermilk
- 2 Tablespoons honey
- 2 eggs
- 1-2 fresh jalapeño peppers , seeded and minced
- 1 heaping cup shredded cheddar cheese , or pepperjack cheese, (optional)
Instructions
- Dry Ingredients: Mix the flour, cornmeal, baking powder, baking soda, brown sugar and salt in a large bowl.
- Wet Ingredients: In another bowl, mix together the melted butter, buttermilk, and honey until well combined. Whisk in the eggs.
- Combine: Add the wet ingredients to the dry ingredients and stir just until combined. Stir in the jalapeño peppers and shredded cheese. Do not over mix; it's okay if there are a few lumps.
- Bake: Pour into a greased 8’’ pan and bake in a preheated 350 degrees oven for 25 to 30 minutes or until a toothpick inserted in the center comes out with moist crumbs.
Video
Notes
Storage Instructions: Cover and store at room temperature for 1-2 days or in the fridge for up to a week.
Freezing Instructions: Store in an airtight container or freezer safe bag and freeze for up to 3 months. Thaw completely in the refrigerator overnight, then rewarm in the microwave for a few seconds or with foil on top in the oven on low heat.
To make Muffins: Grease a 12-cup muffin pan or use muffin cup liners. Divide batter evenly and bake for 15-20 minutes, or until a toothpick comes out with a few moist crumbs when inserted.
Skillet Jalapeño Cornbread: Pour batter into a greased 9 or 10 inch oven safe skillet. Bake at the same time and same duration as the recipe states.
Buttermilk Cornbread has a more sweet, cake like texture.
Nutrition
Calories: 274kcal | Carbohydrates: 34g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 67mg | Sodium: 413mg | Potassium: 130mg | Fiber: 2g | Sugar: 11g | Vitamin A: 428IU | Vitamin C: 2mg | Calcium: 75mg | Iron: 2mg
Recipe Link
Recipe Video
