Welcome to the world of Jalapeño Cornbread, where comfort food meets a kick of spice! This delightful cornbread is the perfect side for any meal or a tasty snack on its own.
Why You’ll Love It
This cornbread is beautifully moist, with a hint of sweetness from honey and a delightful spicy touch from fresh jalapeños. Plus, the cheese adds a creamy richness that you won't be able to resist!
Tips for Perfection
Trust me, you’ll love the texture when you stir just until combined. It’s all about keeping those lumps!
Ingredients
- Dry Ingredients:
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- Wet Ingredients:
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- Add-ins:
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Instructions
- Prepare Dry Ingredients:
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Step 1- Mix Dry Ingredients: Dry Ingredients: Mix the flour, cornmeal, baking powder, baking soda, brown sugar and salt in a large bowl.
- Prepare Wet Ingredients:
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Step 2- Mix Wet Ingredients: Wet Ingredients: In another bowl, mix together the melted butter, buttermilk, and honey until well combined. Whisk in the eggs.
- Combine Ingredients:
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Step 3- Combine Mixtures: Combine: Add the wet ingredients to the dry ingredients and stir just until combined. Stir in the jalapeño peppers and shredded cheese. Do not over mix; it's okay if there are a few lumps.
- Bake the Cornbread:
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Step 4- Bake: Bake: Pour into a greased 8'' pan and bake in a preheated 350 degrees oven for 25 to 30 minutes or until a toothpick inserted in the center comes out with moist crumbs.
Nutrition
- Calories: 210, Fat: 9g, Carbs: 30g, Protein: 4g
Cooking techniques
Mixing wet and dry ingredients separately ensures a light and fluffy cornbread. Be gentle when combining!
Variations or substitutions
Feel free to substitute the cheddar cheese with pepperjack for an extra kick, or omit it for a lighter version.
Storage tips
Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Reheat in the oven for a fresh taste!
Notes
For a milder version, remove the seeds from the jalapeños or use fewer peppers. Enjoy!
