Green Onion Jalapeno Cornbread
Spice up your classic Southern side with this flavorful Green Onion Jalapeño Cornbread! Combining the subtle sweetness of cornmeal with the zesty kick of fresh jalapeños and the savory bite of green onions, this cornbread is moist, tender, and bursting with vibrant flavors. Optional cheddar cheese takes it to the next level, adding a rich, melty texture to every bite. Baked to golden perfection in just 25 minutes, this easy recipe comes together with basic pantry staples and a touch of buttermilk for a fluffy, crumbly texture. Perfect as a side dish for chili, barbecue, or soups—or enjoy it warm on its own with butter or honey for an irresistible treat. This fusion of heat and comfort is sure to be a hit at your next meal!
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Recipe Information
Ingredients
- 1 cup Cornmeal
- 1 cup All-purpose flour
- 2 tablespoons Granulated sugar
- 1 tablespoon Baking powder
- 1 teaspoon Salt
- 1 cup Buttermilk
- 1 whole Large egg
- 4 tablespoons Unsalted butter, melted
- 3 stalks Green onions, finely chopped
- 2 whole Jalapeños, finely diced
- 1 cup Shredded cheddar cheese (optional)
- 1 as needed Vegetable oil or cooking spray
Instructions
Preheat your oven to 400°F (200°C).
Grease a 9-inch square baking pan or a cast-iron skillet with vegetable oil or cooking spray, then set aside.
In a large mixing bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, and salt. Whisk to blend the dry ingredients well.
In a separate bowl, whisk together the buttermilk, egg, and melted butter until smooth.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Fold in the chopped green onions, diced jalapeños, and shredded cheddar cheese (if using) until evenly distributed throughout the batter.
Pour the batter into the prepared baking pan or skillet, spreading it evenly with a spatula.
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.
Remove the cornbread from the oven and allow it to cool in the pan for 5-10 minutes before slicing.
Serve warm as a side dish or enjoy on its own with a dollop of butter or drizzle of honey.
Nutrition Facts
Calories |
2388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.2 g | 135% | |
| Saturated Fat | 60.7 g | 304% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 457 mg | 152% | |
| Sodium | 4782 mg | 208% | |
| Total Carbohydrate | 303.3 g | 110% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 41.0 g | ||
| Protein | 70.2 g | 140% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 1177 mg | 91% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1087 mg | 23% | |
*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.
