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Spicy Jalapeno Cornbread is wonderfully light and moist. It’s filled with the flavor of sharp cheddar cheese and bits of spicy jalapenos.
Every time I see cornbread on a restaurant menu or cooking show, it reminds me of growing up in the South. My family often made beans in the slow cooker with a side of cornbread. It was often a staple at our holiday dinner tables, too. As a kid, I dreaded attempting to eat it.
I’m not sure why but, cornbread was overly dry even after being slathered with tons of butter. Eating it made meals dreadful, and soon, I stopped having it all together.
A few years ago John was making beans and spicy jalapeno cornbread. He added cheese, jalapenos, and extra butter to the batter, and the result looked amazingly moist. I couldn’t resist, so I took a bite. It was the best I’d ever tasted. Also, it pairs wonderfully with chili.
How to Make Spicy Jalapeno Cornbread:
- First, preheat oven to 350 degrees and melt the butter in a 6-inch cast iron skillet over low heat. Keep an eye on the melting butter so it doesn’t overcook and become clarified butter.
- Next, in a large bowl, mix together flour, cornmeal, baking powder, and salt. Use a whisk or a fork to blend the ingredients together so you break up any lumps. Then, set the mixture aside.
- Now, in a separate large bowl, combine the egg, milk, and buttermilk. Slowly add the melted butter while whisking the wet concoction so the egg doesn’t scramble.
- After that, add the wet ingredients to the dry ingredients and stir everything together to combine the batter.
- Go ahead and fold in jalapenos and cheese.
Baking the Spicy Jalapeno Cornbread:
- Using a rubber spatula, carefully pour the batter into the heated skillet. The preheated skillet will help create a crispy crust on the finished jalapeno cornbread.
- Take a kitchen towel or oven mitt and place the hot skillet in the preheated oven. Bake for the cornbread for 45 minutes, or until a toothpick inserted in the center comes out clean.
Jalapeno Cornbread Tips:
- Don’t have fresh jalapenos, it’s okay to use pickled ones instead.
- Feel free to experiment with the cheese, try using Pepper Jack or Queso Fresco instead of cheddar cheese.
- To keep the egg from scrambling from the hot butter, try using a cold egg ,cold buttermilk, and cold milk.
Spicy Jalapeno Cornbread
- 1/2 cup unsalted butter (1 stick)
- 1/2 cup All-purpose flour
- 1 cup cornmeal
- 1 Tablespoon baking powder
- 1 Large Egg
- 1 teaspoon salt
- 1/2 cup milk
- 1/2 cup buttermilk
- 1 Tablespoon jalapenos pickled or fresh (chopped)
- 4 ounces sharp cheddar cheese, shredded
- Preheat oven to 350 degrees.
- Melt butter in a 6-inch cast iron skillet.
- In a large bowl, mix together flour, cornmeal, baking powder, and salt. Set aside.
- In a separate medium bowl, combine egg, milk, and buttermilk. Slowly add the melted butter.
- Add the wet ingredients to the dry ingredients and stir to combine.
- Fold in jalapenos and cheese.
- Carefully pour the batter into the hot skillet.
- Place the skillet in the preheated oven. Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
- Serve immediately with extra butter or honey.
- Store any leftovers in an airtight container for up to 3 days.