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jalapeño cornbread

This spicy and moist jalapeño cornbread is the perfect side dish for chili or barbecues.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Servings 4 People
Calories 180 kcal

Equipment

  • 1 mixing bowls
  • 1 whisk
  • 1 measuring cups and spoons
  • 1 baking dish (8x8 inch)
  • 1 oven

Ingredients
  

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 2 large eggs
  • 1/4 cup vegetable oil
  • 1 cup fresh jalapeños, diced Seeds removed for less heat.
  • 1 cup shredded cheddar cheese Optional.

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • In a mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Mix well.
  • In a separate bowl, whisk together the milk, eggs, and vegetable oil until well combined.
  • Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
  • Gently fold in the diced jalapeños and shredded cheddar cheese (if using).
  • Grease your baking dish (8x8 inch) with cooking spray or a small amount of oil.
  • Pour the batter into the greased baking dish and spread it evenly.
  • Bake in the preheated oven for about 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  • Let cool for a few minutes before slicing into squares and serving.

Notes

For a milder cornbread, remove the seeds and membranes from the jalapeños, or use fewer jalapeños based on your heat preference.
This cornbread pairs well with butter, honey, or your favorite dipping sauces.