Get ready to transform your ordinary cornbread into an extraordinary culinary experience that'll have everyone begging for seconds! This Super Moist Jalapeno Cornbread isn't just another side dish – it's a flavor explosion that perfectly balances the comforting sweetness of traditional cornbread with a tantalizing kick of spice. Whether you're hosting a backyard barbecue, planning a cozy family dinner, or just craving something uniquely delicious, this recipe is about to become your new secret weapon in the kitchen.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup cornmeal
- 1 cup buttermilk
- 1/2 cup all-purpose flour
- 1/4 cup sugar
- 2 large eggs
- 1/4 cup melted butter
- 2-3 diced jalapenos
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 400°F (204°C). Grease a 9-inch cast iron skillet or square baking pan with butter or cooking spray to prevent sticking.
- In a large mixing bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, and salt. Whisk these dry ingredients together until well blended.
- In a separate medium bowl, beat the eggs and then mix in the buttermilk and melted butter. Stir until the wet ingredients are thoroughly combined.
- Carefully dice the jalapenos, removing seeds for less heat if desired. For extra flavor, consider lightly sautéing the jalapenos in a small pan for 1-2 minutes before adding.
- Pour the wet ingredient mixture into the dry ingredients. Gently fold and mix until just combined, being careful not to overmix. Small lumps are okay.
- Fold in the diced jalapenos, distributing them evenly throughout the batter.
- Transfer the batter into the prepared skillet or baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove from oven and let cool in the pan for 10 minutes before slicing and serving warm.
Tips
- Seed Control: Want less heat? Remove the jalapeno seeds for a milder version. Keep some seeds for extra spiciness.
- Buttermilk Magic: Use room temperature buttermilk for the most tender, moist cornbread possible.
- Don't Overmix: Mix the batter just until ingredients are combined. Overmixing can lead to tough, dense cornbread.
- Cast Iron Perfection: A cast iron skillet creates the most amazing crispy edges and even cooking.
- Fresh is Best: Use fresh jalapenos for the most vibrant flavor and heat.
- Serving Suggestion: Serve warm with a pat of butter or alongside chili for an incredible meal.
- Make Ahead: This cornbread freezes beautifully for up to 3 months when wrapped tightly.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 6g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 70mg
