Description
This sweet and spicy Jalapeño Cornbread is a moist, tender, and flavorful bread that combines the subtle sweetness of maple syrup with the kick of fresh jalapeños. Made with cornmeal, cheddar cheese, and scallions, it’s perfect as a side dish for chili, barbecue, or any comfort food meal. Baked in a preheated cast-iron skillet, it develops a crispy crust with a soft, tender crumb inside. Serve warm with honey butter for an irresistible treat.
Ingredients
Scale
Dry Ingredients
- 1 cup cornmeal
- 1 cup plus 1 tablespoon all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- ¼ teaspoon baking soda
Wet Ingredients
- 1 cup almond milk
- 1 large egg
- ¼ cup maple syrup
- ¼ cup extra-virgin olive oil or any neutral oil
Add-ins
- 4 scallions, chopped (reserve some for topping)
- ¾ cup seeded and diced jalapeño peppers (about 2 to 3 peppers, reserve some for topping)
- ¾ cup shredded cheddar cheese
Other
- 1 tablespoon butter (for greasing the pan)
- Honey butter (for serving)
Instructions
- Preheat Oven and Skillet: Preheat your oven to 350°F (175°C) and place a 10-inch cast-iron pan inside to heat up. This helps create a crispy crust for the cornbread.
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, sea salt, and baking soda until evenly combined.
- Combine Wet Ingredients: In a medium bowl, whisk together the almond milk, egg, maple syrup, and olive oil until smooth and well blended.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix to keep the cornbread tender.
- Fold in Add-ins: Gently fold in the chopped scallions, diced jalapeños, and shredded cheddar cheese, ensuring they are evenly distributed throughout the batter.
- Prepare Skillet: Carefully remove the hot cast-iron skillet from the oven using an oven mitt. Grease the pan thoroughly with the tablespoon of butter, being cautious with the hot surface.
- Pour Batter and Top: Pour the cornbread batter into the greased skillet and smooth the top. Sprinkle with the reserved scallions and jalapeños for an extra burst of flavor and color.
- Bake: Bake in the preheated oven for 20 to 24 minutes, or until the center springs back when touched lightly and a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the skillet from the oven and allow the cornbread to cool for at least 20 minutes before slicing. Serve warm with honey butter spread on top for a delicious finishing touch.
Notes
- This Jalapeño Cornbread is moist and tender with a perfect balance of sweet and spicy flavors.
- Using a preheated cast-iron skillet helps create a crispy crust that contrasts with the soft interior.
- Make sure not to overmix the batter to keep the cornbread light and fluffy.
- Serve warm with honey butter to enhance the sweetness and add richness.
- You can adjust the amount of jalapeños based on your heat preference or substitute with milder peppers if desired.
Nutrition
- Serving Size: 1 slice (1/12th of recipe)
- Calories: 190
- Sugar: 5 g
- Sodium: 220 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 25 mg
