Jalapeno Cornbread

A stack of cornbread squares topped with sliced jalapeños, drizzled with syrup. More cornbread pieces and a stack of plates are in the background.

This Jalapeño Cornbread is the perfect mix of sweet and spicy. With fresh jalapeños, cheddar cheese, and just the right amount of corn, it’s a must-try side dish for any meal.

5 from 1 vote

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Course Sides

Cuisine American

Servings servings

Calories 301 kcal

Equipment

1 9x9 baking pan

Ingredients

1 1/2 cups all-purpose flour
1 1/2 cups self-rising cornmeal
1/4 cup sugar
2 large eggs
1 1/2 cups buttermilk
1/2 cup butter melted
2 jalapeños seeded and diced
1 cup shredded cheddar cheese
1/4 cup corn kernels

Instructions

Preheat oven to 400°F. Grease a 9X9 inch baking pan.
In a large bowl, whisk together flour, cornmeal, and sugar.
In a separate bowl, beat eggs, then whisk in buttermilk and melted butter until well combined.
Add wet ingredients to dry ingredients, stirring just until combined. Do not over mix.
Fold in diced jalapeños, cheese, and corn.
Pour batter into prepared skillet or pan.
Bake for 20-25 minutes, or until golden brown and a toothpick inserted in center comes out clean.
Let cool in pan for 10 minutes before serving.

Notes

Pro Tip:

Serve with honey butter or drizzle a little honey on top for a touch of sweetness that balances perfectly with the spicy jalapeños.

Nutrition

Calories: 301kcalCarbohydrates: 28gProtein: 7gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 50mgSodium: 305mgPotassium: 114mgFiber: 1gSugar: 9gVitamin A: 636IUVitamin C: 0.5mgCalcium: 160mgIron: 1mg

Keyword appetizers, banana bread, cornbread

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