Description
This Easy Jalapeño Cornbread is the perfect balance of savory, spicy, and slightly sweet. It’s moist, flavorful, and simple to make — a great side dish for chili, BBQ, or any cozy meal.
Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons sugar (optional)
- 1 cup buttermilk
- 2 large eggs
- 4 tablespoons melted butter (plus extra for greasing)
- 1 cup corn kernels (fresh, canned, or frozen)
- 2–3 jalapeños, finely diced (seeds removed for less heat)
- 1 cup shredded cheddar cheese (optional)
Instructions
- Preheat your oven to 400°F (200°C). Grease an 8-inch square baking dish or a cast-iron skillet with butter.
- In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar.
- In another bowl, whisk the buttermilk, eggs, and melted butter until combined.
- Pour the wet ingredients into the dry ingredients and stir just until combined.
- Gently fold in the corn, diced jalapeños, and shredded cheese (if using).
- Pour the batter into the prepared baking dish and smooth the top.
- Bake for 20–25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Let cool slightly before slicing and serving.
Notes
- Adjust the number of jalapeños depending on your spice preference.
- For extra flavor, top with a few jalapeño slices before baking.
- This cornbread can also be baked in muffin tins for individual servings; adjust baking time to about 15 minutes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Bread, Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 210 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 50 mg