Description
This sweet and spicy Jalapeño Cornbread recipe combines the earthiness of cornmeal with the heat of fresh jalapeños, complemented by sharp cheddar cheese. It’s moist and tender with a delightful balance of flavors, perfect served warm with honey butter for a comforting side or snack.
Ingredients
Scale
Dry Ingredients
- 1 cup cornmeal
- 1 cup plus 1 tablespoon all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- ¼ teaspoon baking soda
Wet Ingredients
- 1 cup almond milk
- 1 large egg
- ¼ cup maple syrup
- ¼ cup extra-virgin olive oil or any neutral oil
Add-ins
- 4 scallions, chopped (reserve some for topping)
- ¾ cup seeded and diced jalapeño peppers (2 to 3 peppers, reserve some for topping)
- ¾ cup shredded cheddar cheese
For Cooking
- 1 tablespoon butter (for greasing the pan)
For Serving
- Honey butter
Instructions
- Preheat Oven and Pan: Preheat your oven to 350°F (175°C). Place a 10-inch cast-iron skillet inside to heat up while you prepare the batter; this ensures the pan is hot and helps achieve a crispy crust.
- Mix Dry Ingredients: In a large bowl, combine the cornmeal, all-purpose flour, baking powder, sea salt, and baking soda. Whisk these together to evenly distribute the leavening agents and seasonings.
- Combine Wet Ingredients: In a separate medium bowl, whisk the almond milk, large egg, maple syrup, and olive oil until well blended and slightly frothy, which will help create a light texture.
- Make the Batter: Pour the wet mixture into the dry ingredients. Stir gently until just combined; be careful not to overmix. Fold in the chopped scallions, diced jalapeños, and shredded cheddar cheese evenly through the batter.
- Prepare the Hot Skillet: Using an oven mitt, carefully remove the hot cast-iron skillet from the oven. Add the tablespoon of butter and swirl it around the pan to coat the surface and melt completely.
- Bake the Cornbread: Immediately pour the batter into the greased skillet. Sprinkle the reserved scallions and jalapeños on top for extra flavor and visual appeal. Transfer the skillet back to the oven and bake for 20 to 24 minutes, or until the center springs back when touched and a toothpick inserted comes out clean.
- Cool and Serve: Remove the pan from the oven and allow the cornbread to cool for at least 20 minutes before slicing. Serve warm slices with a generous spread of honey butter to enhance the sweet and spicy flavors.
Notes
- This Jalapeño Cornbread is wonderfully moist and tender with a balanced sweet and spicy flavor profile.
- Using a hot cast-iron skillet creates a beautifully crispy crust.
- Reserve some jalapeños and scallions for topping to add texture and brightness to the finish.
- Letting the bread cool slightly before slicing ensures cleaner slices and better texture.
- Serving with honey butter adds a deliciously sweet contrast to the heat from the jalapeños.
Nutrition
- Serving Size: 1 slice (1/12 of recipe)
- Calories: 180
- Sugar: 5g
- Sodium: 240mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 25mg
