When it comes to a piece of bread as a side dish you cannot go wrong with this easy and delicious Jalapeno Cornbread. Sweet and spicy all rolled into one and you can’t resist.
I’m a huge cornbread lover. Sometimes we like to mix it up around here and that is exactly what we did with this Jalapeno Cornbread.
I am a huge sucker for sweet and spicy so with the honey and jalapenos in this recipe you get both the flavors of that and it makes it completely irresistible.
Don’t get me wrong, we love a good normal cornbread but like I said we love to switch it up and this Jalapeno Cornbread has become a family favorite.
Plus you can serve cornbread with a variety of different things, which really makes it a great side dish to any meal, especially in the cooler weather.
This is one dish that we make a lot, mainly because it is easy but we also love the taste. So when it is soup or chili night this is what we are having right beside it.
Some of our other favorite bread side dishes include: Easy 5 Minute Artisan Bread, Cheese Stuffed Breadsticks and Crostini.
WHY THIS RECIPE WORKS:
- Minimal ingredients help this come together quickly.
- You can keep the jalapenos in if you’d like or leave them out to just have a normal cornbread.
- This recipe can be doubled and made in a larger pan to serve more people.
INGREDIENTS NEEDED (FULL RECIPE BELOW):
Unsalted butter
Granulated sugar
Cornmeal
All-purpose flour
Baking powder
Salt
Honey
Eggs
Buttermilk
Pickled Jalapenos
HOW TO TO MAKE JALAPENO CORNBREAD:
- Preheat the oven to 400° and grease a 9 x 9″ baking dish. Line the bottom of the dish with parchment paper with 3″ extensions on end for lift.
- Beat butter and granulated sugar together in a large bowl until smooth with an electric hand mixer.
- In a separate bowl, combine the cornmeal, flour, baking powder, and salt.
- In a third bowl stir together buttermilk, honey, and eggs.
- Add ½ of the milk mixture, then ½ of the dry mixture into the sugar/butter mixture, whisking after each addition. Repeat with the rest of the ingredients.
- Stir in the jalapenos. Spread mixture evenly into the prepared baking dish.
- Bake in the preheated oven for approximately 25 minutes, or until a toothpick inserted in the middle comes out clean.
- Let cool on a wire rack for about 20 minutes before slicing into squares. Serve with softened butter and honey.
CAN I MAKE THIS IN A CAST IRON SKILLET?
Absolutely yes! Just follow the directions and instead of a lined baking pan you’ll want to butter a 9″ cast iron skillet well and then you will place the batter in there.
WHAT ELSE CAN I ADD TO THIS JALAPENO CORNBREAD?
You can really add any mix-ins that you’d like to this. Another great one that we love to add is shredded cheddar cheese. So then you’ll have a nice cheesy cornbread.
We add about one cup of shredded cheese to the batter, which you can mix in when you add the jalapenos.
DO I HAVE TO USE CANDIED JALAPENOS?
No, you do not, we like to use them because they are already softened and have a great flavor and they are easily accessible at your local grocer.
If you want you can just plain old jalapenos, deseed them, and then chop them up and add them to the batter. So either way is fine and whatever you prefer is perfect.
HOW TO STORE:
This Jalapeno Cornbread will last at room temperature in an airtight container for up to 1-2 days. You can also place it in the refrigerator where it will then last up to 5-7 days.
This can also be frozen. I like to wrap individual slices of cut cornbread in plastic wrap and then place them in a freezer bag. These will last in the freezer for up to 3 months.
Let defrost at room temperature, then you can reheat in the microwave until heated through.
TIPS AND TRICKS:
- Make sure that you use yellow cornmeal.
- Buttermilk is best in this recipe for the texture, but you can use regular milk if you do not have any on hand.
- Candied jalapenos can be swapped out for regular chopped jalapenos.
- This can be frozen, see my tips above.
- You can add some cheese to this recipe, it really gives it a great flavor.
- Instead of a baking pan this can be made in a cast iron skillet.
- Easily double this recipe and bake in a 9×13-inch baking pan.
If you want that perfect side dish that goes great with so many different things then you need to make my Jalapeno Cornbread!
If you like this recipe you might also like:
If you’ve tried this JALAPENO CORNBREAD let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Jalapeno Cornbread
Ingredients
- ⅔ cup unsalted butter softened
- ⅓ cup granulated sugar
- 1 ¾ cups cornmeal
- 1 ½ cups all-purpose flour
- 4 ½ tsp baking powder
- 3/4 tsp salt
- ⅓ cup honey
- 3 large eggs
- 1 ⅔ cups buttermilk
- 1 cup pickled Jalapenos chopped, more or less to taste
Instructions
- Preheat the oven to 400° and grease a 9 x 9" baking dish. Line the bottom of the dish with parchment paper with 3" extensions on end for lift.
- Beat butter and granulated sugar together in a large bowl until smooth with an electric hand mixer.
- In a separate bowl, combine the cornmeal, flour, baking powder, and salt.
- In a third bowl stir together buttermilk, honey, and eggs.
- Add ½ of the milk mixture, then ½ of the dry mixture into the sugar/butter mixture, whisking after each addition. Repeat with the rest of the ingredients.
- Stir in the jalapenos. Spread mixture evenly into the prepared baking dish.
- Bake in the preheated oven for approximately 25 minutes, or until a toothpick inserted in the middle comes out clean.
- Let cool on a wire rack for about 20 minutes before slicing into squares. Serve with softened butter and honey.
Nutrition
Leave A Reply!