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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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