Easy Jalapeño Cornbread
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
- 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.