Jalapeño Cornbread
A delightful blend of sweet and spicy, this Jalapeño Cornbread captures the essence of comfort food with its fluffy texture and distinctive kick from jalapeños.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Soft and silky, helps create a tender crumb.
- 1 cup yellow cornmeal Coarse and nutty, provides delightful corn flavor.
- 2/3 cup granulated sugar Adds a touch of sweetness.
- 1.5 tablespoons baking powder Adds volume and lightness.
- 1 teaspoon salt Enhances all flavors.
Wet Ingredients
- 8 tablespoons unsalted butter, melted Adds moisture and depth.
- 1 cup milk or buttermilk Produces moist texture.
- 2 large eggs Binds the mixture together.
Additional Ingredients
- 1-2 pieces jalapeños, diced Provides heat and aromatic spice.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and grease a baking dish or cast-iron skillet.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well combined.
- In another bowl, mix together the melted butter, milk, and eggs until thoroughly blended.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Fold in the diced jalapeños.
- Pour the batter into the prepared baking dish and smooth out the top.
Baking
- Bake for 20-25 minutes, or until golden brown and a toothpick inserted comes out clean.
- Allow to cool slightly before cutting into squares to serve.
Notes
Serve with chili or soups. For a lighter version, consider using whole wheat flour or Greek yogurt. Can be made ahead of time and frozen.