Jalapeño Cornbread

---

Introduction

Jalapeño Cornbread is a tasty twist on a classic favorite. This cornbread is moist, sweet, and has just the right amount of heat from the jalapeños. It’s perfect for sharing with family or bringing to a potluck!

Why Make This Recipe

You should make this Jalapeño Cornbread because it’s super easy and quick! The combination of sweet corn, spicy jalapeños, and buttery goodness makes it a delightful side dish for any meal. Plus, it pairs wonderfully with chili or soup, making it a great choice for cozy nights in or weekend gatherings.

How to Make Jalapeño Cornbread

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 2 large eggs
• 1/4 cup melted butter
• 1 cup fresh corn kernels
• 1-2 jalapeños, diced
• 1 cup shredded cheese (optional)

Directions:

1. Preheat your oven to 400°F (200°C). Grease an 8-inch square baking dish or a cast-iron skillet.
2. In a large bowl, mix the cornmeal, flour, sugar, baking powder, and salt together.
3. In another bowl, whisk together the milk, eggs, and melted butter.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Fold in the corn kernels and diced jalapeños. If using, add the shredded cheese.
6. Pour the batter into the prepared pan and spread it evenly.
7. Bake for 20-25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
8. Let it cool slightly before serving. Enjoy with chili or soup!

How to Serve Jalapeño Cornbread

You can serve Jalapeño Cornbread warm or at room temperature. It’s great on its own or with a pat of butter on top. Serve it as a side dish with your favorite chili, soup, or even grilled meats. Everyone will love the sweet and spicy flavor!

How to Store Jalapeño Cornbread

To store leftover Jalapeño Cornbread, let it cool completely. Then, wrap it tightly in plastic wrap or store it in an airtight container. You can keep it at room temperature for a couple of days or in the fridge for up to a week. If you want to keep it longer, you can freeze it.

Tips to Make Jalapeño Cornbread

• Use fresh corn if you can! It adds a nice crunch.
• If you like it spicier, leave some seeds in the jalapeños.
• Try adding other ingredients like diced bell peppers or green onions for extra flavor.

Variation

You can make this recipe with different cheeses like cheddar or pepper jack for a kick. You can also leave out the jalapeños if you prefer a milder cornbread.

FAQs

Can I make this cornbread ahead of time?
Yes! You can make it a day in advance. Just reheat it gently before serving.

Can I use frozen corn?
Absolutely! Just make sure to thaw and drain the frozen corn before mixing it in.

What can I serve with Jalapeño Cornbread?
It goes well with chili, soups, stews, or any grilled dishes. Enjoy it however you like!