Corny N Spicy Cornbread
Get ready to spice up dinnertime with Corny N Spicy Cornbread, a mouthwatering twist on the classic comfort food! This golden, moist cornbread is packed with the sweetness of fresh corn kernels, the fiery bite of finely diced jalapeños, and the rich, melty goodness of shredded cheddar cheese. Infused with a touch of honey for balanced sweetness, this recipe offers the perfect harmony of flavors in every tender bite. Using simple ingredients like yellow cornmeal, all-purpose flour, and melted butter, this quick and easy 40-minute recipe (prep and bake) is ideal for weeknight dinners, potlucks, or as a bold side dish for hearty chili or barbecue. Baked to perfection in a cast-iron skillet or baking dish, this spicy cornbread is best served warm with a drizzle of honey or a pat of butter for an irresistible finish. Whether you're looking for a flavorful crowd-pleaser or a new twist on a beloved classic, Corny N Spicy Cornbread delivers every time.
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Recipe Information
Ingredients
- 1 cup Yellow cornmeal
- 1 cup All-purpose flour
- 2 tablespoons Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Whole milk
- 0.25 cup Unsalted butter, melted
- 1 unit Egg, large
- 2 tablespoons Honey
- 1 cup Sweet corn kernels (fresh, canned, or frozen)
- 1 unit Jalapeño, finely diced
- 0.5 cup Cheddar cheese, shredded
Instructions
Preheat your oven to 400°F (200°C). Grease an 8x8-inch baking dish or a 9-inch cast-iron skillet with butter or non-stick spray.
In a large bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt until well combined.
In a separate medium bowl, whisk together the milk, melted butter, egg, and honey until smooth.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; the batter will be slightly lumpy.
Fold in the sweet corn kernels, diced jalapeño, and shredded cheddar cheese until evenly distributed.
Pour the batter into the prepared baking dish or skillet. Use a spatula to spread it out evenly.
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.
Let the cornbread cool in the dish for 10 minutes before slicing and serving.
Optional: Serve warm with a drizzle of honey or a spread of butter for extra flavor.
Nutrition Facts
Calories |
2169 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.6 g | 114% | |
| Saturated Fat | 49.8 g | 249% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 404 mg | 135% | |
| Sodium | 2650 mg | 115% | |
| Total Carbohydrate | 302.9 g | 110% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 60.5 g | ||
| Protein | 58.4 g | 117% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 768 mg | 59% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1451 mg | 31% | |
*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.
