The Best Jalapeño Cornbread Recipe
Look no further than this Jalapeño Cornbread Recipe. It’s ultra moist, delicious and addictive. Sweet and with a very mild hint of spicy, soft on the inside, and buttery delicious.
Servings 10 People
Calories 245kcal
Equipment
- Oven
Ingredients
Dry Ingredients
- 1 Cup All-Purpose Flour Sifted
- 1 Cup Cornmeal
- ½ Tsp. Baking Soda
- 1 ½ Tsp. Baking Powder
- ¼ Tsp. Kosher Salt
Wet Ingredients
- 1 Stick Butter Melted and cooled
- 1 Cup Buttermilk
- ½ Cup Sugar Plus 2 Tbsp. We used cane sugar
- 1 Large Egg
- 1 Can Sweet Style Cream Corn (14.75 Oz.)
- 2 Jalapeno Peppers Seeded and diced
- ½ Tsp. Vanilla Extract
Instructions
- Preheat oven to 350°F. Spray nonstick pan (8×8 size) with cooking spray. Set the pan aside.Mince or dice the jalapeños and set aside.In a mixing bowl, whisk together sifted all-purpose flour, cornmeal, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, mix together buttermilk, eggs and melted butter, vanilla extract, sugar, and cream style corn, and jalapeño peppers.Add the wet ingredients to the dry ingredients and stir until well combined. But do not over mix.Pour the mixture evenly into the cavity pan. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.Allow cooling but not cold. Best served warm and enjoy.
Video
Notes
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Calories are estimated per serving.
Nutrition
Serving: 10People | Calories: 245kcal | Carbohydrates: 39g | Protein: 9g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 171mg | Sodium: 324mg | Potassium: 150mg | Fiber: 1g | Sugar: 11g | Vitamin A: 74IU | Calcium: 28mg | Iron: 2mg