Jalapeño Cornbread

Savor the exquisite taste of cheddar Jalapeño Cornbread, boasting a perfect balance of sweetness and spice. It’s extra moist and has a rich flavor. This twist on traditional cornbread promises a delightful side dish.

This cornbread recipe is the perfect side for White Turkey Chili, Red Beans and Rice, or even Pot Roast.

What I Love About This Recipe

• Flavorful: Jalapeño cornbread is bursting with flavor, offering a delicious and savory taste experience.
• Easy: It can be made effortlessly using basic ingredients, ensuring a quick and easy preparation without sacrificing its delightful taste.
• Unique: Jalapeño cornbread stands out as a distinctive bread or side, offering a unique twist on traditional options with its flavorful combination of jalapeños and cheddar cheese.

How to Make Jalapeno Cornbread

1. Cream the butter and sugar. Place the softened butter with the sugar into the bowl of an electric mixer and beat until a light and fluffy texture forms.
2. Add the eggs. Scrape down the sides of the mixing bowl and mix in the eggs one at a time until just incorporated.

3. Mix in the dry ingredients and liquids. Mix in the flour, cornmeal, baking powder, and baking soda. Once fully incorporated add the buttermilk and honey.
4. Stir in the jalapeños and cheese. Add the shredded cheddar cheese and jalapeños and stir until fully mixed.

5. Bake. Preheat the oven to 400º F and pour the batter into a greased 8×8 baking dish or pan. Bake for 30 to 35 minutes until the center has set.

Storing and Freezing Instructions:

• To Store: After cooling, cover the jalapeño cornbread with either plastic wrap or aluminum foil. Keep it at room temperature for 1-2 days, or refrigerate for a maximum of 1 week for prolonged freshness.
• To Freeze: For extended storage, freeze the baked and cooled cornbread in a securely sealed, freezer-safe bag or container for a duration of up to 3 months. When ready to enjoy, thaw it in the refrigerator overnight, and for reheating, use the microwave or warm it covered with foil at low heat in the oven.

Jalapeño Cornbread Recipe

Indulge in the delightful flavor of cheddar Jalapeño Cornbread, featuring a harmonious blend of sweetness and spice. With its heightened moisture and rich taste, this unique variation on traditional cornbread guarantees a delightful experience as a side dish.

5 from 1 vote

Print Pin Rate

Course: Bread

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 9 Servings

Calories: 407kcal

Author: Aimee Mars

Equipment

• ▢
  Electric Mixer
• ▢
  8×8 Baking Dish or Pan or 9×9 baking pan

Ingredients

• ▢ 1/2 cup Butter
• ▢ 1 cup Sugar
• ▢ 4 large Eggs
• ▢ 1 cup Flour
• ▢ 3/4 cup Cornmeal
• ▢ 2 teaspoons Baking Powder
• ▢ 1 teaspoon Baking Soda
• ▢ 1 cup Buttermilk
• ▢ 1/4 cup Honey
• ▢ 1 cup Cheddar Cheese shredded
• ▢ 2 Jalapeño Peppers seeded and chopped

Instructions

• Prep. Preheat the oven to 400º F and grease an 8×8 or 9×9 baking dish or pan.
• Cream the butter and sugar. Place the softened butter with the sugar into the bowl of an electric mixer and beat until a light and fluffy texture forms.
• Add the eggs. Scrape down the sides of the mixing bowl and mix in the eggs one at a time until just incorporated.
• Mix in the dry ingredients and liquids. Mix in the flour, cornmeal, baking powder, and baking soda. Once fully incorporated add the buttermilk and honey.
• Stir in the jalapeños and cheese. Add the shredded cheddar cheese and jalapeños and stir until fully mixed.
• Bake. Pour the batter into a greased baking dish or pan. Bake for 30 to 35 minutes until the center has set.

Notes

Storage and Freezing Instructions:

• To Store: After cooling, cover the jalapeño cornbread with either plastic wrap or aluminum foil. Keep it at room temperature for 1-2 days, or refrigerate for a maximum of 1 week for prolonged freshness.
• To Freeze: For extended storage, freeze the baked and cooled cornbread in a securely sealed, freezer-safe bag or container for a duration of up to 3 months. When ready to enjoy, thaw it in the refrigerator overnight, and for reheating, use the microwave or warm it covered with foil at low heat in the oven.

Nutrition

Serving: 1serving | Calories: 407kcal | Carbohydrates: 53g | Protein: 9g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 125mg | Sodium: 347mg | Potassium: 240mg | Fiber: 2g | Sugar: 32g | Vitamin A: 638IU | Vitamin C: 4mg | Calcium: 177mg | Iron: 2mg

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This post was originally published on November 19th, 2021, and updated in November 2023.