Jalapeno Cornbread Recipe

This jalapeño cornbread recipe is a spiced-up riff on my regular homemade cornbread. I always love cornbread, but lately, I’ve been especially smitten with this jalapeño version. It’s tender, moist, and a little crumbly in the way that good cornbread should be. In addition to adding jalapeños, I mix in scallions and shredded cheddar cheese, making this jalapeño cornbread spicy, sweet, and savory all at once. Even Jack, who doesn’t typically like cornbread, goes nuts over this recipe. Heads up: you’ll want to save room for a second piece.

Start by preheating the oven to 350°F. Stick a 10-inch cast-iron skillet inside it as it warms up.

Meanwhile, prepare the batter. Combine the wet ingredients in a medium bowl and the dry ingredients in a large bowl. Dice the scallions and jalapeños.

Then, stir in the scallions, jalapeños, and cheese. Remember to reserve some of the scallions and jalapeños for sprinkling on top!

When the batter is ready, remove the skillet from the oven. Careful, the handle will be hot!

Add the butter to the hot skillet and tilt the pan so that it coats the bottom. Pour the batter into the skillet and sprinkle with the reserved scallions and jalapeños.

Finally, bake! Return the skillet to the oven and bake for 20 to 24 minutes, or until the edges are golden brown and the top springs back to the touch. Let the baked cornbread cool for 20 minutes before you slice and serve it.

This jalapeño cheddar cornbread is a delicious, versatile side dish. Here are a few of my favorite ways to serve it:

If you have leftover cornbread, it will freeze well for up to a month. Let it thaw overnight at room temperature, or reheat frozen slices in the microwave for about 30 seconds.

1. 2 – 8.5 oz. boxes Jiffy Corn Muffin Mix.
2. 2 eggs.
3. 2/3 cup milk.
4. 1 cup sour cream.
5. 1/2 cup vegetable oil.
6. 1 cup shredded mild cheddar cheese.
7. 1/4 cup diced canned jalapenos + some for sprinkling on top.

Jalapeño Cornbread

This sweet and spicy jalapeño cornbread is moist, tender, and delicious. Slather slices with honey butter to take them over the top.

Prep: 15min

Ingredients:

• 1 cup cornmeal
• 1 cup plus 1 tablespoon all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon sea salt
• ¼ teaspoon baking soda
• 1 cup almond milk
• 1 large egg
• ¼ cup maple syrup
• ¼ cup extra-virgin olive oil or any neutral oil
• 4 scallions (chopped, reserve some for topping)
• ¾ cup seeded diced jalapeño peppers (2 to 3 peppers, reserve some for topping)
• ¾ cup shredded cheddar cheese
• 1 tablespoon butter (for greasing the pan)
• Honey Butter (for serving)

Instruction:

1. Preheat the oven to 350°F with a 10-inch cast-iron pan inside.
2. In a large bowl, combine the cornmeal, flour, baking powder, salt, and baking soda.
3. In a medium bowl, whisk together the almond milk, egg, maple syrup, and oil.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the scallions, jalapeños, and cheese.
5. Remove the preheated skillet from the oven using an oven mitt (be careful because the handle will be hot!) and grease it with the butter.
6. Pour the batter into the pan, sprinkle with the remaining scallions and jalapeños, and bake for 20 to 24 minutes or until the center springs back to the touch and a toothpick comes out clean. Let cool for at least 20 minutes before slicing.
7. Serve with honey butter.

Jalapeno Cheddar Cornbread

Prep: 0 10min0

Total: 0 1h5min0

Yield: 12 large pieces

Serving Size: 1 of 12 servings

Nutrition Facts: servingSize 1 of 12 servings, calories 438, Fat 25g, Saturated Fat 15g, Carbohydrate 42g, Fiber 1g, Sugar 7g, Protein 12g, Cholesterol 116mg, Sodium 345mg

Ingredients:

• 3 cups all-purpose flour
• 1 cup yellow cornmeal
• 1/4 cup sugar
• 2 tablespoons baking powder
• 2 teaspoons kosher salt
• 2 cups milk
• 3 extra-large eggs, lightly beaten
• 1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
• 8 ounces aged extra-sharp Cheddar, grated, divided
• 1/3 cup chopped scallions, white and green parts, plus extra for garnish, 3 scallions
• 3 tablespoons seeded and minced fresh jalapeno peppers

Instruction:

1. Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don’t overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.
2. Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.
3. Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.

Jiffy Jalapeno Cheddar Cornbread Recipe

This recipe for Jalapeno Cheddar Cornbread with Jiffy Mix adds a hint of spice, a touch of sweetness, and lots of cheesy flavor to your classic cornbread mix. Make this 7-ingredient recipe in only 30 minutes for an irresistible side to soups, stews, chilis, and more.

Prep: 10min

Total: 42min

Yield: 9

Serving Size: 1 serving

Nutrition Facts: calories 415 kcal, Sugar 13 g, Sodium 710 mg, Fat 24 g, Saturated Fat 11 g, Trans Fat 0.2 g, Carbohydrate 40 g, Fiber 4 g, Protein 10 g, Cholesterol 85 mg, unSaturated Fat 10 g, servingSize 1 serving

Ingredients:

• 2 large eggs (at room temperature)
• 1 cup sour cream (at room temperature)
• ¼ cup melted unsalted butter (cooled plus more for greasing the pan)
• 1 teaspoon honey (optional)
• 2 boxes Jiffy Corn Muffin Mix (8.5 ounces each)
• ½ cup diced canned jalapenos* (fully drained and chopped)
• 1 ½ cups shredded cheddar cheese

Instruction:

1. Grease pan: Preheat oven to 400 degrees F. Generously grease a 9X9 inch baking dish with butter (or cooking spray).
2. Whisk wet ingredients: Whisk eggs, sour cream, melted butter and honey, if using, in a large mixing bowl until fully combined.
3. Add dry ingredients: Stir in the Jiffy corn muffin mix. At first, it will feel like you don’t have enough liquid, but as you mix, it will come together.
4. Stir in mix-ins: Fold in the chopped jalapenos and cheddar cheese.
5. Bake: Transfer the mixture to the prepared baking dish and spread it evenly throughout the pan. Bake for 20-25 minutes, or until the top is lightly browned and a toothpick inserted in the middle comes out clean. Let it cool for 15 minutes. Slice and serve.

Soft Moist Jalapeno and Cheese Cornbread | Cheesy Jalapeno Cornbread

FAQ

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