Jalapeño Cornbread

A square of cornbread on parchment with a pan of cornbread and some sliced jalapeños.

This Jalapeño Cornbread is a flavorful twist on a timeless classic. Adding in diced fresh jalapeños creates a gentle heat that balances beautifully with the sweetness from the corn. When paired with your favorite soup or chili, it makes the perfect comfort food.

Prep Time10

Cook Time25

Total Time35

Course: Breads

Cuisine: American

Servings:

Calories: 215kcal

Author: Tristin - Home Cooked Harvest

Ingredients

2 cups yellow cornmeal
2 cups all-purpose flour
1/2 cup granulated sugar
2 tablespoons baking powder
1 1/2 teaspoons salt
2 large eggs
2 cups milk
2/3 cup corn oil
3-4 medium jalapeños seeded or not, to taste
cheese 1 cup shredded, OPTIONAL

Instructions

Preheat the oven to 400°F. Grease a 9x13-inch pan, set aside.
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
In a medium bowl, whisk eggs, milk, and corn oil.
Add the wet ingredients into the dry and stir just until combined.
Fold in jalapeños (and cheese, if using).
Let batter rest for 5 minutes .
Pour into pan and bake 25-28 minutes, until golden and a toothpick comes out clean.

Notes

If you want a less heat, remove the seeds and the membrane from the jalapeños before chopping them up.
When combining the wet ingredients into the dry ingredients, stir until just combined. Overmixing the batter can result in a denser cornbread.
Add in cheese. Mix in 1 cup of shredded pepper jack or cheddar cheese to the batter when you add the jalapeños.

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

Nutrition