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.
Prep Time10 minutes mins
Cook Time25 minutes mins
Course: Side Dish
Cuisine: American
Keyword: Jalapeno Cornbread
Servings: 8
- 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
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.
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