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    • About Us
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    • Dessert
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Cincy Shopper / Recipes / Bread / Jalapeno Cornbread

Jalapeno Cornbread

September 7, 2016

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This Homemade Cornbread with Jalapeños will make for a perfect side dish with all of your chili, stew, and soup recipes this fall and winter. A perfect southern comfort food for the cooler weather. You will find this recipe so much better than the store bought mixes.

Homemade Cornbread with Jalapeños will make for a perfect side dish with all of your chili, stew, and soup recipes this fall and winter

Jalapeno Cornbread

This past weekend, I had a serious craving for some Slow Cooker Chili. The cooler air in the early mornings and evenings really makes me feel like fall is on it’s way.

Homemade Cornbread with Jalapeños will make for a perfect side dish with all of your chili, stew, and soup recipes this fall and winter

During the cooler months, we always make big batches of chili and homemade soups like our Slow Cooker Vegetable Beef Soup. I am a dipping sort of girl. I like to have bread, specifically my husband’s Homemade Cornbread.

Homemade Cornbread with Jalapeños will make for a perfect side dish with all of your chili, stew, and soup recipes this fall and winter

When I was younger, I was never much of a fan of cornbread. After marrying my hubby, that all changed. His cornbread was over the top delicious and perfect for enjoying with chili. Maybe it is because he is from the south, ha ha.

His recipe is super simple. I will quite often toss in some jalapeño when I enjoy it with chili. I like everything with a bit of extra kick.

Homemade Cornbread with Jalapeños will make for a perfect side dish with all of your chili, stew, and soup recipes this fall and winter

With just a few simple pantry and fridge ingredients, you can whip up a batch of this delicious cornbread to enjoy along side of your fall meals. It is a pretty basic recipe that pairs well with so many dishes.

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INGREDIENTS
1 stick Butter
1 1/2 cup Buttermilk or 1 1/2 cup Milk + 1 tsp lemon juice
2 Eggs
1/2 cup Sugar
1/2 tsp Salt
2 Jalapeno Peppers
1 cup Yellow Cornmeal
1 cup Flour
1 1/2 tsp Baking Soda

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DIRECTIONS
Slice jalapeños lengthwise and remove seeds.
Slice into smaller pieces and set aside.
Preheat oven to 400.
Grease inside of 8×8″ pan with stick of butter.
Melt stick of butter in microwave.
If you are using milk instead of buttermilk, add milk and lemon juice to large bowl and allow to sit for 5 minutes.
Combine buttermilk (or milk mixture), eggs, sugar and salt to bowl.
Whisk until blended.
Add melted butter into liquid in bowl.
Whisk butter into milk mixture.
Whisk in cornmeal, flour and baking soda until just combined.
Fold jalapenos into batter.
Pour batter into prepared pan.
Bake at 400 for 25 minutes until top is golden brown.

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Homemade Cornbread with Jalapeños will make for a perfect side dish with all of your chili, stew, and soup recipes this fall and winter

Are you a cornbread fan?

Homemade Cornbread with Jalapeños will make for a perfect side dish with all of your chili, stew, and soup recipes this fall and winter

 

Homemade Cornbread with Jalapeños will make for a perfect side dish with all of your chili, stew, and soup recipes this fall and winter

RECIPE
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Jalapeno Cornbread

This Homemade Cornbread with Jalapeños will make for a perfect side dish with all of your chili, stew, and soup recipes this fall and winter. A perfect southern comfort food for the cooler weather.
Course Side Dish
Cuisine American
Keyword Jalapeno Cornbread
Prep Time 10 minutes
Cook Time 25 minutes
Servings 8
Calories 227kcal
Author Jen

Ingredients

  • 1 stick Butter
  • 1 1/2 cup Buttermilk or 1 1/2 cup Milk + 1 tsp lemon juice
  • 2 Eggs
  • 1/2 cup Sugar
  • 1/2 tsp Salt
  • 2 Jalapeno Peppers
  • 1 cup Yellow Cornmeal
  • 1 cup Flour
  • 1 1/2 tsp Baking Soda

Instructions

  • Slice jalapenos lengthwise and remove seeds.
  • Slice into smaller pieces and set aside.
  • Preheat oven to 400.
  • Grease inside of 8x8" pan with stick of butter.
  • Melt stick of butter in microwave.
  • If you are using milk instead of buttermilk, add milk and lemon juice to large bowl and allow to sit for 5 minutes.
  • Combine buttermilk (or milk mixture), eggs, sugar and salt to bowl.
  • Whisk until blended.
  • Add melted butter into liquid in bowl.
  • Whisk butter into milk mixture.
  • Whisk in cornmeal, flour and baking soda until just combined.
  • Fold jalapenos into batter.
  • Pour batter into prepared pan.
  • Bake at 400 for 25 minutes until top is golden brown.

Nutrition

Calories: 227kcal | Carbohydrates: 41g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 46mg | Sodium: 446mg | Potassium: 165mg | Fiber: 2g | Sugar: 15g | Vitamin A: 171IU | Vitamin C: 4mg | Calcium: 60mg | Iron: 2mg
Have you made this recipe?Snap a pic and show us on Instagram or Facebook.Tag me @Cincyshopper or #cincyshopper.

Be sure to see some of these other recipes that I have shared…

Slow Cooker Chili 3

Slow Cooker Vegetable Beef Soup 2

Slow Cooker Beef and Tomato Macaroni Soup 1

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Welcome, I'm Jen

A lover of food and frugal living. A wife to a wonderful hubby, momma to 5 fun kiddos. Welcome to my blog. You will find REAL TASTY RECIPES. Be sure to subscribe to my email list and follow me on social media, to never miss a recipe.

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