Description
This Jalapeño Cornbread recipe offers a deliciously moist and spicy twist on classic cornbread. Infused with diced jalapeños, scallions, and sharp cheddar cheese, it’s baked in a cast-iron skillet for a crispy crust and tender center. Perfect as a savory side dish with a touch of heat and sweetness from maple syrup and honey butter.
Ingredients
Scale
Dry Ingredients
- 1 cup cornmeal
- 1 cup plus 1 tablespoon all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- ¼ teaspoon baking soda
Wet Ingredients
- 1 cup almond milk
- 1 large egg
- ¼ cup maple syrup
- ¼ cup extra-virgin olive oil or any neutral oil
Add-ins and Toppings
- 4 scallions, chopped, reserve some for topping
- ¾ cup seeded and diced jalapeño peppers (2 to 3 peppers), reserve some for topping
- ¾ cup shredded cheddar cheese
- 1 tablespoon butter, for greasing the pan
- Honey butter, for serving
Instructions
- Preheat the oven and skillet: Preheat your oven to 350°F (175°C) with a 10-inch cast-iron pan inside to get the pan hot and ready for baking.
- Mix dry ingredients: In a large bowl, combine the cornmeal, all-purpose flour, baking powder, sea salt, and baking soda. Stir well to evenly distribute the leavening agents and salt.
- Mix wet ingredients: In a separate medium bowl, whisk together almond milk, egg, maple syrup, and oil until the mixture is smooth and well combined.
- Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the cornbread tender.
- Fold in mix-ins: Gently fold in the chopped scallions, diced jalapeños, and shredded cheddar cheese, distributing them evenly throughout the batter.
- Prepare the hot skillet: Carefully remove the preheated cast-iron skillet from the oven using an oven mitt, as it will be very hot. Grease the skillet thoroughly with butter to prevent sticking and add rich flavor.
- Pour batter and add toppings: Pour the batter into the prepared skillet and sprinkle the reserved scallions and jalapeños evenly on top for extra flavor and visual appeal.
- Bake the cornbread: Bake in the oven for 20 to 24 minutes, or until the center of the cornbread springs back when lightly pressed and a toothpick inserted in the center comes out clean.
- Cool and serve: Remove from the oven and allow the cornbread to cool in the skillet for at least 20 minutes before slicing. Serve warm with honey butter spread on top for a sweet and spicy contrast.
Notes
- For less heat, reduce the amount of jalapeños or remove the seeds before dicing.
- You can substitute the almond milk with any other milk or milk alternative.
- Using a cast-iron skillet helps achieve a crispy crust and even cooking.
- If you don’t have a cast-iron pan, use an ovenproof skillet or a baking dish but be aware the texture may vary slightly.
- Storage: Store leftovers wrapped tightly in the refrigerator for up to 3 days. Reheat in the oven to restore crispness.
Nutrition
- Serving Size: 1 slice (1/12 of recipe)
- Calories: 190
- Sugar: 5g
- Sodium: 240mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg
