Jalapeño cornbread is a spicy and flavorful twist on classic cornbread, combining the sweetness of cornmeal with the heat of fresh jalapeños. This savory bread is perfect for pairing with chili, soups, or barbecued dishes, adding a delightful kick to any meal. With its tender crumb and zesty flavor, jalapeño cornbread is not only a delicious side dish but also a fantastic option for gatherings and potlucks, sure to please those who enjoy a bit of spice!
Ingredients:
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup sugar (optional)
• 1 cup milk
• 2 large eggs
• 1/4 cup vegetable oil or melted butter
• 1/2 to 1 cup diced fresh jalapeños (seeds removed for less heat)
• 1 cup shredded cheese (cheddar or your choice)
Instructions:
1. Preheat your oven to 400°F (200°C) and grease an 8×8-inch baking dish or cast-iron skillet.
2. In a large mixing bowl, combine the cornmeal, flour, baking powder, salt, and sugar (if using). Whisk together until well mixed.
3. In a separate bowl, whisk together the milk, eggs, and vegetable oil (or melted butter).
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Gently fold in the diced jalapeños and shredded cheese, being careful not to overmix.
6. Pour the batter into the prepared baking dish or skillet, spreading it out evenly.
7. Bake in the preheated oven for about 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Remove from the oven and let cool for a few minutes before slicing.
9. Serve warm, either on its own or alongside your favorite meals.
10. Enjoy this delicious jalapeño cornbread as a spicy and satisfying addition to your culinary repertoire!
Aprile's Kitchen 