South of the Border Jalapeno Cornbread
Infused with bold Tex-Mex flavors, South of the Border Jalapeño Cornbread takes classic comfort food to the next level. This moist and savory cornbread blends the sweetness of corn kernels with the spicy kick of finely diced jalapeños, balanced perfectly by melted cheddar cheese and a touch of green onion. Baked to golden brown perfection in a cast-iron skillet or baking dish, this easy-to-make recipe is ready in just 40 minutes, making it an ideal side dish for chili, barbecue, or a casual weeknight dinner. Whether served warm with a pat of butter or drizzled with honey, this jalapeño cornbread delivers irresistible flavor in every bite. Perfect for fans of Southwestern cuisine!
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Recipe Information
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 0.25 cup unsalted butter, melted and slightly cooled
- 1 cup whole milk
- 2 whole large eggs
- 1 cup sharp cheddar cheese, shredded
- 1 cup fresh or canned sweet corn kernels, drained
- 2 whole jalapenos, finely diced (seeds removed for less heat)
- 2 stalks green onions, finely chopped
- as needed cooking spray or butter, for greasing
Instructions
Preheat your oven to 400°F (200°C). Grease a 9-inch cast-iron skillet or an 8x8-inch baking dish with cooking spray or butter and set it aside.
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
In a separate medium bowl, whisk together the melted butter, milk, and eggs until smooth and creamy.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.
Fold in the shredded cheddar cheese, sweet corn kernels, diced jalapenos, and chopped green onions to distribute them evenly throughout the batter.
Pour the batter into the prepared skillet or baking dish, spreading it out 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 skillet or baking dish for about 5 minutes before slicing and serving.
Serve warm with butter or honey, or enjoy as a side dish for your favorite entrée.
Nutrition Facts
Calories |
2446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.5 g | 143% | |
| Saturated Fat | 63.3 g | 316% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 650 mg | 217% | |
| Sodium | 3384 mg | 147% | |
| Total Carbohydrate | 301.6 g | 110% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 52.4 g | ||
| Protein | 78.9 g | 158% | |
| Vitamin D | 5.3 mcg | 26% | |
| Calcium | 1218 mg | 94% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1661 mg | 35% | |
*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.
