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.
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
Instructions
- Preheat oven to 350F (175C) and lightly grease an 8×8 baking pan.
- In a large mixing bowl, whisk together flour, cornmeal, sugars, baking powder, and salt.
- In a separate dish or large measuring cup, whisk together buttermilk and eggs.
- While whisking, slowly drizzle in the melted butter until combined.
- 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.
- 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.
- 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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