Cornbread with Jalapeno Peppers
Add a bold kick to your classic comfort food with this irresistible Cornbread with Jalapeno Peppers! This recipe takes traditional cornbread to the next level by blending the rich sweetness of honey and cornbread with the zesty heat of finely diced jalapenos, all elevated by melted cheddar cheese for a gooey touch of indulgence. With minimal prep time and simple pantry staples like yellow cornmeal, all-purpose flour, and baking powder, this dish is a quick yet flavorful addition to any meal. Perfectly baked to golden-brown perfection and ready in under 40 minutes, this savory cornbread makes a stellar side for chili, barbecue, or soups and is equally delicious on its own with a drizzle of honey. Looking for a unique twist on a Southern classic? This jalapeno cornbread delivers bold flavors, moist texture, and a delightful hint of spice in every bite.
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Recipe Information
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 4 tablespoons unsalted butter, melted
- 1 cup whole milk
- 2 units large eggs
- 2 units jalapeno peppers, finely diced
- 1 cup shredded cheddar cheese
- 2 tablespoons honey (optional, for serving)
Instructions
Preheat your oven to 400°F (200°C). Grease a 9-inch square baking pan or line it with parchment paper.
In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Whisk well to evenly distribute the dry ingredients.
In a separate bowl, whisk together the melted butter, milk, and eggs until well combined.
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined; do not overmix, as this can make the cornbread dense.
Fold in the diced jalapeno peppers and shredded cheddar cheese until evenly incorporated throughout the batter.
Pour the batter into the prepared baking pan and spread it into an even layer.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow the cornbread to cool in the pan for 5 minutes, then transfer it to a wire rack to cool slightly before slicing.
Serve warm with a drizzle of honey, if desired. Enjoy!
Nutrition Facts
Calories |
2425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.3 g | 138% | |
| Saturated Fat | 61.8 g | 309% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 646 mg | 215% | |
| Sodium | 4685 mg | 204% | |
| Total Carbohydrate | 308.3 g | 112% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 86.0 g | ||
| Protein | 72.4 g | 145% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 1200 mg | 92% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 949 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
