Slightly sweet, slightly spicy, this jalapeño cornbread is the perfect side dish to chili, soup, and just about any Mexican main dish.
It’s made with simple ingredients, and after just one bite, you’ll be hooked! For a special treat, serve it with honey butter.
Sweet cornbread and homemade cornbread muffins are a staple at my house. A few months ago I decided it was time to branch out and try some cornbread varieties.
It took me a few tries, but I eventually came up with a recipe that’s irresistible. It only lasted a couple of hours at my house!
How to make jalapeño cornbread
- PREP – Dice the fresh jalapeños and red pepper. Spray a square 8″ pan with non stick cooking spray. Preheat your oven to 350 degrees.
- COOK VEGGIES – Melt the butter in a skillet over medium high heat. Add the jalapeno, red pepper, and corn to the melted butter. Cook and stir for 3-5 minutes or until the veggies start to brown. Transfer them to a plate to cool slightly.
- DRY INGREDIENTS – In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
- WET INGREDIENTS – Add the buttermilk, eggs, oil, and sauteed vegetables. Whisk until well combined.
- BAKE – Pour cornbread batter into your prepared baking dish. Bake for about 40 minutes in the preheated oven at 350°. The edges should be golden brown, and a toothpick inserted in the middle should come out clean.
- SERVE – Cut into squares and serve! We like this cornbread served piping hot with butter or honey butter, but it is also tasy at room temperature.
If you are lucky enough to have any cornbread left, it stores well at room temperature. You can simply cover the pan with plastic wrap. Or of course you can transfer it to another airtight container with a lid. It will last for at least 3-4 days.
To freeze the cornbread, wrap slices in plastic wrap, then place them in a freezer safe container. I like to flash freeze them, then transfer them to ziplock bags. In the freezer, they will last for 3-4 months.
When ready to serve, simply heat slices of cornbread in the microwave for a few seconds. For frozen cornbread, I recommend letting it thaw at room temperature first.
- The vegetables will saute faster if they are at room temperature when you add them to the hot skillet.
- If you are using unsalted butter, add a pinch of salt to the skillet with the vegetables.
- Make sure to let the vegetables cool slightly before adding them with the other wet ingredients. If they are too hot, they can cook the eggs.
- If you want your cornbread on the spicy side, don’t remove the membranes and seeds in the jalapeno. For less spice, remove them before dicing.
- Adding a cup or two of grated sharp cheddar cheese or pepper jack cheese is a tasty addition.
- If you want cornbread that isn’t quite as tall, you can bake this in a 9×13″ pan. It will only need to bake for 25-30 minutes.
- You can also make this cornbread as muffins. Grease your muffin tins well, and fill them about 2/3- 3/4 full. They will need to bake for about 15-20 minutes.
MAIN DISHES THAT GO WELL WITH JALAPENO CORNBREAD
- It pairs perfectly with just about any soup, but we especially love it with chicken enchilada chili, taco chicken soup, and meaty pumpkin chili.
- You can also serve it alongside a hearty salad like Doritos taco salad or Chick Fil a cobb salad.
- Spice up your summer BBQ’s by serving it with juicy grilled pork chops or easy chicken breast marinade.
- 1 1/2 tsp salted butter
- 1/4 cup diced jalapeno
- 1/4 cup diced red pepper
- 1/4 cup corn
- 1 1/4 cups all purpose flour
- 1 cup yellow cornmeal
- 1/2 cup granulated sugar
- 1 Tbsp baking powder
- 1 tsp salt
- 1 cup buttermilk
- 2 large eggs
- 1/2 cup vegetable oil
- Spray a square 8x8" pan with cooking spray. Preheat your oven to 350°.
- Melt the butter in a non stick skillet over medium high heat. Add the diced jalapenos, red pepper, and corn. Cook and stir for 3-5 minutes, or until the veggies start to brown. Remove them to a plate to cool.
- In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
- Add the buttermilk, eggs, vegetable oil, and cooled sauteed vegetables. Whisk together until smooth.
- Spread batter in the prepared pan. Bake at 350 degrees for about 40 minutes. Cornbread is done when the edges are golden brown and a toothpick inserted in the center comes out clean. (Moist crumbs are fine.)
- Cut warm cornbread into squares and serve with butter or honey butter.
-If you want cornbread that isn't quite as thick, you can bake it in a greased 9x13" pan for 25-30 minutes.
-For a mild cornbread, remove the jalapeno seeds and membranes. Leave them in for more heat.
Amount Per Serving: Calories: 301Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 44mgSodium: 499mgCarbohydrates: 38gFiber: 2gSugar: 13gProtein: 5g
If you give this buttermilk jalapeño cornbread recipe a try, come back and let me know how it turns out. Love it? Five star ratings are always appreciated!