Jalapeño Cornbread
A moist, slightly sweet cornbread with spicy jalapeño kick and melted cheddar cheese – the perfect balance of heat and sweetness that pairs beautifully with chili or BBQ!
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 9 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Southwestern
- Diet: Vegetarian
Ingredients
1 cup cornmeal
1 cup plus 1 tablespoon all-purpose flour
2 teaspoons baking powder
½ teaspoon sea salt
¼ teaspoon baking soda
1 cup almond milk
1 large egg
¼ cup maple syrup
¼ cup extra-virgin olive oil or any neutral oil
4 scallions
¾ cup seeded and diced jalapeño peppers
¾ cup shredded cheddar cheese
1 tablespoon butter
Honey Butter
Instructions
- Preheat oven to 375°F (190°C). Grease 9-inch square or cast iron skillet.
- Whisk cornmeal, flour, baking powder, baking soda and salt in large bowl.
- In separate bowl, whisk buttermilk, sugar, honey, eggs and melted butter.
- Pour wet ingredients into dry; stir just until combined. Fold in jalapeños, cheese and cilantro.
- Pour into prepared pan. Top with jalapeño slices if desired.
- Bake 20-25 minutes until golden and toothpick comes out clean.
- Cool 10 minutes before slicing. Serve warm with honey butter.
Notes
- For spicier version, leave some jalapeño seeds in
- Substitute pickled jalapeños for different flavor
- Can bake as muffins – reduce time to 15-18 minutes
- Freezes well – reheat wrapped in foil at 300°F (150°C)
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 14g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg
Find it online: https://us.recipesfood.org/jalapeno-cornbread-2/
