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–+ servings
Rahat

Jalapeno Cornbread

Jalapeno Cornbread is the perfect blend of sweet, spicy, and savory, delivering a flavor explosion in every bite. Ready in just 35 minutes, this recipe is a quick and satisfying side dish or snack that pairs beautifully with soups, chili, or even on its own.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 9 servings
Calories: 263
Ingredients Method Nutrition

Ingredients
  

  • 1 cup all-purpose flour (125 g)
  • ¾ cup cornmeal (120 g)
  • ¼ cup granulated sugar (50 g)
  • ¼ cup light brown sugar (50 g) firmly packed
  • 1 Tablespoon baking powder
  • ¾ teaspoon table salt
  • ⅔ cup buttermilk
  • 2 large eggs lightly beaten
  • ½ cup unsalted butter (113 g) melted
  • ¼ cup chopped jalapenos seeds and ribs removed

Method
 

  1. Preheat oven to 350F (175C) and lightly grease an 8×8 baking pan.
  2. In a large mixing bowl, whisk together flour, cornmeal, sugars, baking powder, and salt.
  3. In a separate dish or large measuring cup, whisk together buttermilk and eggs.
  4. While whisking, slowly drizzle in the melted butter until combined.
  5. Add the wet ingredients to the dry and use a spatula to gently fold together until about 50% combined. Add chopped jalapenos and continue to stir until completely combined.
  6. Spread batter into prepared baking pan and transfer to center rack of oven. Bake for 27 minutes or until baked through and a toothpick inserted in the center comes out clean or with moist crumbs.
  7. Allow to cool slightly before serving.

Nutrition

Calories: 263kcalCarbohydrates: 33gProtein: 5gFat: 13gSaturated Fat: 7gCholesterol: 65mgSodium: 336mgPotassium: 113mgFiber: 2gSugar: 13gVitamin A: 424IUVitamin C: 3mgCalcium: 136mgIron: 1mg
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