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Jalapeño Cornbread is the perfect combination of sweet and spicy. It is the perfect side dish for your favorite soup or chili.
Why You’ll Love This Recipe!
Moist, Tender and Fluffy. A lot of cornbread recipes come out dry but not this one.
Perfect Balance of Heat and Sweet. Thanks to the honey it has the perfect amount of sweetness. It is not one of those overly sweet cornbread recipes that tastes like you are eating dessert, not that that is necessary a bad thing. The addition of jalapeños also balances out the sweetness of the cornbread and gives it amazing flavor.
Easy to Make. No mixer is required. Everything can be mixed together in a bowl using a wooden spoon.
Ingredients Needed
- Jalapeños. I use fresh jalapeños
- Cornmeal – you can find this on the baking aisle of the grocery store. Not the same as corn flour or cornstarch.
- Flour. I prefer unbleached all purpose flour.
- Baking Powder – yes, the recipe uses 2 Tbsp. This is what gives the cornbread it’s “lift.”
- Salt
- Milk – I used 2 percent but use what you have on hand. You can even use buttermilk if you have it.
- Cheese – I usually use Cheddar cheese but you can use pepper jack, Colby or a Mexican Blend of cheese. I prefer sharp cheddar cheese.
- Green Onions – instead of of green onions you can also use chives.
- Butter. I use salted butter. Melt the butter in the microwave, do not let it come to a boil or foam.
- Eggs.
- Green Onions. You can also use fresh chives.
How to Make Jalapeño Cornbread
- Combine the flour, cornmeal, sugar, baking powder, and salt in a large mixing bowl.
- Combine the milk, eggs and butter in a separate bowl.
- Whisk the wet ingredients into the dry ingredients until most of the lumps are dissolved.
- Add in grated cheddar cheese, green onions and jalapeños. Stir to combine.
- Allow the mixture to sit at room temperature for 20 minutes.
- Pour the batter into prepared 9×13 pan.
- Smooth the top, and sprinkle with the remaining cheese and green onions.
- Bake at 350 degrees F until a toothpick comes out clean, about 30-35 minutes
- Cool and cut into squares.
Pair This With:
Tips
- Substitute canned green chilies for the jalepeños for great flavor without any heat.
- I like to use a 9 x 13 glass pan. You can use a smaller or larger pan but the thickness of your cornbread will change and you will need to adjust your baking time accordingly.
- You can also bake this in a 9-10 inch cast-iron skillet.
- Be sure and grease your pan well.
- Don’t over mix the batter and mix by hand. Stir just enough to incorporate the ingredients. Over mixing will cause your cornbread to be tough.
- I love my cornbread warm, fresh out of the oven but this cornbread is also delicious served room temperature.
Frequently Asked Questions
Can I freeze jalapeño cornbread?
Yes, stored in an airtight container in the freezer it will last up to 2 months. You can also wrap it in plastic wrap and foil. Thaw at room temperature or in the refrigerator when ready to eat.
Can I make Cornbread Muffins using this recipe?
Yes! Just fill 24 lined muffin tins with the batter, fill 3/4 full and bake for 25 – 30 minutes.
Do I need to refrigerate cornbread?
No, cornbread can be stored in an airtight container at room temperature for 2-3 days.
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Jalapeño Cornbread
Ingredients
- 3 cups all purpose flour
- 1 cup yellow cornmeal
- 1/4 cup sugar
- 2 Tbsp. baking powder
- 2 tsp. salt
- 2 cups milk
- 3 eggs extra large, lightly beaten
- 1 cup butter melted, plus extra to grease the pan
- 4 cups Cheddar cheese grated, divided
- 1/3 cup green onions chopped, white and green parts, plus extra for garnish
- 2-3 Tbsp. jalapeños seeded and minced
Instructions
- Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl
- In a separate bowl, combine the milk, eggs and butter
- With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved Don’t overmix!
- Mix in 2 cups of the grated Cheddar, the green onions and jalapeños, and allow the mixture to sit at room temperature for 20 minutes.
- Meanwhile, preheat the oven to 350 degrees F
- Grease a 9 x 13 x 2 inch baking pan
- Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped green onions.
- Bake for 30-35 minutes or until a toothpick comes out clean
- Cool and cut into squares
- Serve warm or at room temperature.
Tips & Notes:
- Substitute canned green chilies for the jalepeños for great flavor without any heat.
- I like to use a 9 x 13 glass pan. You can use a smaller or larger pan but the thickness of your cornbread will change and you will need to adjust your baking time accordingly.
- Be sure and grease your pan well.
- Don’t over mix the batter and mix by hand. Stir just enough to incorporate the ingredients. Over mixing will cause your cornbread to be tough.
- I love my cornbread warm, fresh out of the oven but this cornbread is also delicious served room temperature.
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Nutrition Facts:
Maureen says
Hi there!! I’m new to your blog, and I’m LOVING it!! You’re the mom my kids wish I was! LOL
I can’t wait to make this recipe, I bought the fixings today!
Rebecca says
I can’t believe Meryl Streep is going to play Julia in the movie adaptation of the book. Can’t wait!
The chives look great. I’ll start whispering to mine to grow FASTER. 😉
Veronica says
Your cornbread looks so tasty-I should have used chives (I was all out of scallions).