Sweet Jalapeno Cornbread Recipe
Slightly sweet, slightly spicy, this moist cornbread is filled with roasted peppers and corn. A must try side dish!
Ingredients
- 1 ½ tsp salted butter
- ¼ cup diced jalapeno
- ¼ cup diced red pepper
- ¼ cup corn
- 1 ¼ cups all purpose flour
- 1 cup yellow cornmeal
- ½ cup granulated sugar
- 1 Tbsp baking powder
- 1 tsp salt
- 1 cup buttermilk
- 2 large eggs
- ½ cup vegetable oil
Instructions
- 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.
Notes
- 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.
Nutrition
Serving: 1gCalories: 326kcalCarbohydrates: 41gProtein: 6gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 41mgSodium: 449mgPotassium: 165mgFiber: 2gSugar: 13gVitamin A: 321IUVitamin C: 15mgCalcium: 120mgIron: 2mg
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