Description
This spicy jalapeño cornbread is a delightful side for any meal, offering a warm, comforting flavor with a kick.
Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour (or gluten-free flour blend for gluten-free version)
- 1 tablespoon baking powder
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1 cup milk or buttermilk (or plant-based milk for vegan version)
- 1 large egg (or flaxseed egg for vegan version)
- 1/4 cup melted butter (or plant-based butter for vegan version)
- 2–3 fresh jalapeños, finely chopped (seeds removed for less heat if desired)
Instructions
- Wash fresh jalapeños thoroughly, then finely chop them. Remove seeds if you prefer a milder heat level.
- In a large bowl, combine cornmeal, flour, baking powder, granulated sugar, and salt. Whisk together to ensure all ingredients are evenly distributed for a consistent rise and flavor.
- In a separate bowl, beat the egg, then mix in the milk and melted butter. This creates a smooth liquid mixture to bind and moisten the dry ingredients effectively.
- Pour the wet ingredients into the dry mixture and stir gently just until combined. Avoid overmixing to keep the cornbread tender and light.
- Fold in the chopped jalapeños evenly to distribute the heat.
- Transfer the batter into a greased baking dish or cast-iron skillet, spreading it out evenly.
- Bake in a preheated oven at 400°F (204°C) for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Notes
- This cornbread pairs well with chili or soups.
- For a vegan version, substitute the egg with a flaxseed egg and use plant-based milk and butter.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 3g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg