Description
This Jalapeño Cornbread recipe offers a perfect balance of spicy and savory flavors with a moist, tender crumb. Made with cornmeal, jalapeño peppers, scallions, and shredded cheddar cheese, it’s a delightful twist on classic cornbread. Baked in a cast-iron skillet for a golden crust and served with honey butter, this cornbread is ideal as a side for chili, barbecue, or any comforting meal.
Ingredients
Scale
Dry Ingredients
- 1 cup cornmeal
- 1 cup plus 1 tablespoon all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- ¼ teaspoon baking soda
Wet Ingredients
- 1 cup almond milk
- 1 large egg
- ¼ cup maple syrup
- ¼ cup extra-virgin olive oil or any neutral oil
Mix-ins and Toppings
- 4 scallions, chopped, reserve some for topping
- ¾ cup seeded and diced jalapeño peppers (2 to 3 peppers), reserve some for topping
- ¾ cup shredded cheddar cheese
For Cooking and Serving
- 1 tablespoon butter, for greasing the pan
- Honey butter, for serving
Instructions
- Preheat Oven and Skillet: Preheat your oven to 350°F (175°C) and place a 10-inch cast-iron pan inside to heat up. This ensures the pan is hot for a nice crust on the cornbread.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, sea salt, and baking soda until evenly mixed.
- Mix Wet Ingredients: In a separate medium bowl, whisk together almond milk, egg, maple syrup, and olive oil until well combined.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently stir until just combined to avoid overmixing.
- Fold in Mix-ins: Carefully fold in the chopped scallions, diced jalapeño peppers, and shredded cheddar cheese into the batter for even distribution.
- Prepare Skillet: Using oven mitts, carefully remove the hot skillet from the oven – be cautious as the handle will be very hot. Grease the skillet thoroughly with butter to prevent sticking.
- Bake Cornbread: Pour the batter into the greased skillet, then sprinkle the reserved scallions and jalapeños on top for added flavor and visual appeal. Place the skillet in the oven and bake for 20 to 24 minutes, or until the cornbread is golden brown, the center springs back when pressed, and a toothpick inserted in the middle comes out clean.
- Cool and Serve: Remove the skillet from the oven and let the cornbread cool for at least 20 minutes before slicing. Serve warm with your favorite honey butter for a sweet and spicy finish.
Notes
- You can adjust the quantity of jalapeños according to your preferred spice level.
- Using a cast-iron skillet helps achieve a crispy crust but you can use another oven-safe skillet if needed.
- Allowing the cornbread to cool slightly before slicing ensures cleaner cuts and better texture.
- Almond milk can be substituted with any other plant-based milk or dairy milk as preferred.
- For a less sweet version, reduce the maple syrup amount slightly or omit it entirely.
Nutrition
- Serving Size: 1 slice (1/12th of recipe)
- Calories: 180
- Sugar: 4g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
