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Spicy Jalapeño Cornbread

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A spicy and savory cornbread with fresh jalapeños that adds a kick to a classic Southern favorite. Perfect as a side for chili or barbecue.

Ingredients

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  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 2 large eggs
  • 1/4 cup unsalted butter, melted
  • 2–3 fresh jalapeños, seeded and finely chopped
  • 1 cup shredded sharp cheddar cheese

Instructions

  1. Preheat the oven to 375°F (190°C). Grease an 8-inch square baking pan.
  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
  3. In a separate bowl, beat the buttermilk, eggs, and melted butter until combined.
  4. Add the wet ingredients to the dry ingredients and stir just until combined.
  5. Fold in the chopped jalapeños and cheddar cheese carefully.
  6. Pour the batter into the prepared pan and smooth the top.
  7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let cool slightly before slicing and serving.

Notes

For extra heat, include some jalapeño seeds. Use sharp cheddar cheese for best flavor contrast. Serve warm with honey butter for a sweet and spicy combination.

Nutrition

Find it online: https://www.rapidrecipes.blog/spicy-jalapeno-cornbread/