Jalapeño Cornbread Recipe
This Jalapeño Cornbread recipe delivers a perfect combination of spicy kick and cheesy goodness baked into a moist, fluffy cornbread. Using pickled jalapeños and shredded cheddar cheese, this skillet-baked cornbread is a flavorful side perfect for BBQs, chili, or any Southern-inspired meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ cup granulated sugar
- ¼ cup brown sugar
Wet Ingredients
- 2 large eggs
- ½ cup whole milk
- ½ cup sour cream
- ½ cup unsalted butter, melted and slightly cooled
Add-Ins
- 1 cup chopped pickled jalapeños
- 2 cups shredded cheddar cheese
Instructions
- Preheat and prepare skillet: Preheat your oven to 400°F (204°C) and grease a 10- or 12-inch cast-iron skillet generously with shortening. Place the skillet in the oven to preheat while you prepare the batter. This ensures an even, crispy crust.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, yellow cornmeal, salt, baking powder, and baking soda to evenly distribute the leavening agents and salt.
- Combine wet ingredients: In a large bowl, mix the granulated sugar, brown sugar, eggs, whole milk, and sour cream until smooth and well combined. This mixture provides moisture and sweetness to the cornbread.
- Incorporate dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients in several additions, gently mixing just until combined. Avoid overmixing to keep the cornbread tender.
- Add butter, jalapeños, and cheese: Stir in the melted butter until incorporated, and then fold in the chopped pickled jalapeños and shredded cheddar cheese evenly throughout the batter.
- Bake: Carefully remove the hot skillet from the oven and pour the batter into it, spreading it evenly. Bake for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. If using a 10-inch skillet, the baking time may be a couple of minutes longer.
Notes
- Using a cast-iron skillet helps develop a crispy crust while keeping the inside moist.
- Pickled jalapeños add a tangy and spicy flavor; adjust quantity according to heat preference.
- Make sure the melted butter is slightly cooled before adding to prevent cooking the eggs prematurely.
- For a milder version, use fresh jalapeños or reduce the amount.
- If you don't have a cast-iron skillet, an ovenproof baking dish can be used, but the crust texture may vary.
Find it online: https://miracooking.com/jalapeno-cornbread-recipe/
