Homestyle Jalapeno Cornbread Recipe: Spicy Southern Magic

Every Southern kitchen harbors a special jalapeño cornbread recipe that sparks memories of warm gatherings.

Comfort and spice dance together in this delightful dish that combines traditional cornmeal with zesty peppers.

Regional traditions inspire these incredible flavor combinations that make taste buds sing with excitement.

Hot peppers bring unexpected magic to classic comfort food, creating something truly remarkable.

Skilled home cooks understand how simple ingredients can become extraordinary when mixed with creativity and passion.

Crisp edges and soft centers promise a delectable experience that will leave everyone asking for seconds.

You’ll want to slice this golden bread while it’s steaming and savor each incredible bite.

What Goes Into Jalapeno Cornbread

Main Ingredients:

Dry Ingredients:- Cornmeal: Provides the classic grainy texture and authentic corn flavor for the bread, with stone-ground varieties offering more robust taste.- Flour: Helps bind the ingredients and creates structure for the cornbread.- Baking Powder, Baking Soda: Essential leavening agents that help the bread rise and become fluffy.

Wet Ingredients:- Buttermilk: Adds tanginess and helps create a tender, moist texture with its slightly acidic nature.- Eggs: Act as a binding agent and contribute to the bread’s rich structure.- Melted Butter: Provides rich flavor and moisture to the cornbread.- Sour Cream: Enhances creaminess and adds a subtle tangy depth.

Flavor Enhancers:- Jalapenos: Bring spicy heat and vibrant green color to the cornbread, with fresh peppers offering more intense flavor.- Cheddar Cheese: Optional ingredient that adds sharp, salty taste and creamy texture.- Sugar: Balances the savory elements and adds a touch of sweetness.- Salt: Boosts overall flavor profile of the cornbread.

Baking Jalapeno Cornbread That’s Bold and Buttery

Step 1: Fire Up the Cooking Zone

Warm the oven to a toasty 400F (200C). Grab your trusty 9-inch cast-iron skillet or baking dish and give it a quick coating of butter or nonstick spray to prevent any sticky situations.

Step 2: Dance with Dry Ingredients

• Cornmeal
• Flour
• Sugar
• Baking powder
• Salt
• Baking soda

Step 3: Blend Liquid Magic

• Buttermilk
• Eggs
• Melted butter
• Sour cream

Step 4: Marry the Mixtures

Pour the wet ingredients into the dry ingredients. Stir gently until they just become friends- don’t beat them into submission! Overmixing leads to tough cornbread.

Step 5: Spice Things Up

• Shredded cheddar cheese
• Diced jalapenos

Fold them into the batter with a light touch.

Step 6: Bake to Perfection

Transfer the batter to your prepared skillet or dish. Slide it into the preheated oven and bake for 20-25 minutes. You’ll know it’s done when the top turns golden brown and a toothpick comes out clean.

Step 7: Cool and Serve

Let the cornbread rest for 10 minutes after baking. Slice, serve warm, and watch everyone’s eyes light up with delight!

Jalapeno Cornbread Tips for Perfect Texture

• Boost Moisture Retention: Add sour cream or buttermilk to create an incredibly tender, soft cornbread with rich, tangy flavor that prevents dryness.
• Customize Heat Level: Carefully remove jalapeno seeds for milder spice or keep them for extra kick; always wear gloves when handling hot peppers to protect your skin.
• Perfect Mixing Technique: Stir wet and dry ingredients until just combined to avoid tough, dense texture; lumpy batter ensures a lighter, more delicate cornbread.
• Maximize Flavor Depth: Experiment with different cheese varieties like pepper jack or sharp cheddar to enhance the cornbread's overall taste profile and create unique variations.
• Serve Temperature Tip: Enjoy warm straight from the oven for maximum softness and to experience the cheese's melty, gooey texture at its absolute best.

Best Way to Store Jalapeno Cornbread

• Store leftover cornbread in an airtight container within the refrigerator for up to 4 days, ensuring complete cooling before sealing to prevent moisture buildup.
• Wrap individual slices or the entire cornbread tightly in plastic wrap, then place in a freezer-safe bag. Freeze for maximum 2 months without losing quality.
• Warm refrigerated or thawed cornbread at 350F for 10-15 minutes, wrapped in foil to retain moisture and prevent drying out.
• Heat individual slices for 15-20 seconds on medium power, checking to avoid overheating and maintaining soft texture.

Serving Ideas for Jalapeno Cornbread

• The spicy cornbread's heat perfectly balances the rich, smoky meat, creating a mouthwatering Southern-style combo that brings out the best in both dishes.
• The fresh, crisp cucumber salad provides a refreshing contrast to the cornbread's warmth, cooling down the jalapeno's spice and adding a light, crisp texture.
• A slightly hoppy amber ale cuts through the cornbread's richness, its malty undertones complementing the cheese and jalapeno while cleansing the palate with each sip.
• Hearty chili becomes the ultimate companion, with the cornbread soaking up the spicy sauce and adding a delightful textural crunch to the meal.

Spicy Variations for Jalapeno Cornbread

• Gluten-Free Version: Replace wheat flour with a gluten-free blend or almond flour to create a celiac-friendly cornbread that maintains the original flavor and texture.
• Vegan Adaptation: Substitute eggs with flax eggs, use plant-based milk instead of buttermilk, and swap butter with coconut oil or vegan margarine for a dairy-free alternative.
• Low-Carb Option: Use almond flour or coconut flour in place of traditional cornmeal, reducing the carbohydrate content while keeping the spicy jalapeno profile intact.
• Dairy-Free Modification: Replace buttermilk with unsweetened almond milk, use olive oil instead of butter, and omit cheese to create a lighter, allergen-friendly version of the classic cornbread.

Why Jalapeno Cornbread Brings the Heat

• A Jalapeno Cornbread Adventure
• Whip up this mouthwatering cornbread in just 30 minutes, with simple ingredients and straightforward mixing steps that even beginner bakers can master.
• Combine the classic comfort of cornbread with a zesty kick from jalapenos and rich cheddar cheese, creating a side dish that transforms ordinary meals into extraordinary experiences.
• Perfect for backyard barbecues, game day gatherings, chili nights, or as a spectacular accompaniment to soups and stews, this cornbread adapts to any casual dining occasion with delicious flair.
• Easily adjust the spice level by removing jalapeno seeds or adding more, making it friendly for various taste preferences while maintaining its irresistible homemade charm.

Jalapeno Cornbread Recipe

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4.6 from 18 reviews

• Total Time: 35 minutes
• Yield: 8 1x

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Description

Spicy Southern jalapeno cornbread elevates classic comfort with fiery green pepper charm. Crisp golden edges and warm, hearty crumb invite hungry guests to savor each zesty, buttery slice.

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Ingredients

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Main Components:

• 1 cup (120 g) yellow cornmeal
• 1 cup (120 g) all-purpose flour
• 1 cup (240 milliliters) buttermilk
• 2 large eggs
• 1 cup (120 grams) shredded cheddar cheese
• 12 jalapenos

Dry Seasonings and Leavening Agents:

• ¼ cup (50 grams) granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ teaspoon baking soda

Wet and Binding Ingredients:

• ¼ cup (60 milliliters) unsalted butter
• ½ cup (120 milliliters) sour cream

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Instructions

1. Prepare the oven environment by heating to 400F (200C), ensuring a uniform temperature for optimal baking. Coat a 9-inch cast-iron skillet or baking dish thoroughly with butter or nonstick spray to prevent sticking.
2. Create a dry ingredient foundation by whisking cornmeal, flour, sugar, baking powder, salt, and baking soda in a large mixing bowl until completely integrated and lump-free.
3. Craft a liquid mixture by vigorously whisking buttermilk, eggs, melted butter, and sour cream until smooth and well-blended, creating a rich and creamy base.
4. Merge the dry and wet ingredients gently, using a folding technique that minimizes overmixing. Stir until just combined, maintaining a slightly lumpy texture to ensure tender cornbread.
5. Enhance the cornbread’s flavor profile by carefully incorporating shredded cheddar cheese and finely diced jalapenos. Distribute ingredients evenly throughout the batter for consistent taste and heat.
6. Transfer the prepared mixture into the prepared skillet, spreading it evenly and smoothing the top with a spatula to ensure uniform baking and an attractive presentation.
7. Place the skillet in the preheated oven and bake for approximately 20-25 minutes. Monitor the cornbread’s progress, looking for a golden-brown surface and a toothpick inserted in the center coming out clean.
8. Remove from the oven and let the cornbread cool for 10 minutes, allowing it to set and develop a perfect texture before slicing and serving.

Notes

• Gently remove seeds from jalapenos to control heat level, perfect for spice-sensitive individuals.
• Swap buttermilk with regular milk mixed with lemon juice for a quick alternative if buttermilk is unavailable.
• Use gluten-free flour blend to make this cornbread suitable for those with wheat sensitivities.
• Consider roasting jalapenos beforehand to enhance their smoky flavor and reduce raw spiciness, creating a more complex taste profile.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Breakfast, Snacks, Dinner
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 221
• Sugar: 6 g
• Sodium: 315 mg
• Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 27 g
• Fiber: 1 g
• Protein: 7 g
• Cholesterol: 59 mg