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Jalapeno Cornbread

A moist and flavorful cornbread infused with fresh jalapenos and a hint of cheddar cheese, perfect as a side dish or a snack.
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Course: Side Dish, Snack
Cuisine: American
Keyword: cheddar, cornbread, jalapeno
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 8 servings
Calories: 180kcal

Ingredients

Dry Ingredients

  • 1 cup cornmeal preferably stone-ground
  • 1 cup all-purpose flour sifted
  • 1 tablespoon baking powder ensure it's fresh
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda

Wet Ingredients

  • 1 cup buttermilk room temperature
  • 1/4 cup vegetable oil
  • 2 large eggs room temperature
  • 1 cup shredded cheddar cheese sharp or medium

Add-ins

  • 2 medium jalapenos finely diced, seeds removed for less heat
  • 1/4 cup fresh cilantro chopped, optional for garnish

Instructions

Preheat the Oven

  • Preheat your oven to 400°F (200°C). This ensures the cornbread bakes evenly and rises properly.

Prepare the Baking Dish

  • Grease a 9x9-inch baking dish with butter or cooking spray to prevent sticking.

Mix Dry Ingredients

  • In a large mixing bowl, whisk together the cornmeal, flour, baking powder, salt, and baking soda until well combined.

Mix Wet Ingredients

  • In another bowl, whisk together the buttermilk, vegetable oil, and eggs until smooth.

Combine Mixtures

  • Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix; a few lumps are okay.

Add Jalapenos and Cheese

  • Fold in the diced jalapenos and shredded cheddar cheese until evenly distributed.

Bake the Cornbread

  • Pour the batter into the prepared baking dish and spread it evenly. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

Cool and Serve

  • Allow the cornbread to cool in the pan for about 10 minutes before slicing. Serve warm, optionally garnished with chopped cilantro.

Notes

For a spicier cornbread, leave some seeds in the jalapenos. This cornbread pairs well with chili, soups, or as a standalone snack.

Nutrition

Serving: 1slice | Calories: 180kcal | Carbohydrates: 22g | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 40mg | Sodium: 250mg | Potassium: 150mg | Fiber: 1g | Sugar: 1g | Vitamin A: 300IU | Vitamin C: 2mg | Calcium: 150mg | Iron: 1mg