Jalapeno Cornbread

Our neighbor brought us a big ole bag of perfect jalapeno peppers. I was like a kid at Christmas. I immediately added the ingredients for jalapeno cornbread to my grocery list. Which isn’t much, since it’s the easiest thing to make. This cornbread cooks up deliciously moist. You can taste the peppers. They aren’t so overwhelmingly hot that you regret every bite. Not at all. There’s a nice little kick, but I found it pleasantly spicy.

Jalapeno Cornbread

Any Pepper Makes For Great Cornbread

This recipe for jalapeno cornbread can also be changed to use whatever your favorite pepper might be. Poblanos bring that great pepper flavor, but without as much spiciness. Green bell peppers of course would be quite tame. The bigger the pepper, the less the heat, so peruse your local market and grab whatever peppers suite your fancy. Or use a combination of peppers for a great pepper flavor-packed cornbread!

I baked my cornbread in a large cast iron skillet. Nothing heats up better and more evenly. And cast iron gives the cornbread that fantastic crust!

Also try my chipotle cornbread.

Jalapeno Cornbread
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5 from 1 vote

Jalapeno Cornbread

This cornbread cooks up deliciously moist. You can taste the peppers. They aren’t so overwhelmingly hot that you regret every bite. Not at all. 
Course Side
Cuisine American
Keyword cornbread, jalapeno, spicy
Prep Time 10 minutes
Cook Time 25 minutes
Resting time 10 minutes
Servings 6 servings
Calories 521kcal

Ingredients

Instructions

  • Place oil in a 10 inch cast iron skillet. Using a paper towel, spread the oil out over the bottom and sides of the pan. Place in the oven and preheat to 400 F.
  • In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt.
  • Whisk in the buttermilk, butter, and eggs. Fold in 1 cup of the cheese, the corn and the diced jalapenos.
  • Remove the skillet from the oven. Pour in the batter and spread out evenly.
  • Top the batter with the remaining cheese and add the sliced jalapenos.
    Pour batter in pan, top with sliced jalapeños and remaining 1/2 cup cheese, and place in the oven. Bake for 20-25 minutes until a toothpick inserted in the middle comes out clean. Let cool in pan for 10 minutes before slicing.
  • Bake for 20-25 minutes or until golden brown and a toothpick inserted into the center comes out clean.
  • Let cool slightly before slicing and serving.

Nutrition

Calories: 521kcal | Carbohydrates: 46g | Protein: 16g | Fat: 31g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 697mg | Potassium: 263mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1003IU | Vitamin C: 9mg | Calcium: 329mg | Iron: 2mg

Nutritional values are approximate.

Chipotle Cornbread

I made a big ole pot of chili. I needed some cornbread. But not any ordinary cornbread. No, I wanted something different, with a bit of a kick to stand up to the definitely-kickin’ chili. This chipotle cornbread stepped up to the challenge in a big way. A hint of heat and a heat of smokiness. And the perfect texture to boot. Perfect for crumbling into my chili.

Chipotle Cornbread

That Great Cornbread Texture

Make sure that your buttermilk is super cold and that the melted butter has cooled before adding it to the buttermilk. The two will form an curd-looking mixture. Do not over mix it. You want a little texture to your chipotle cornbread.

For even more of a spicy kick add a fire-roasted diced jalapeno or two to the batter. For a bit more smoky flavor, use a shredded smoked cheddar cheese (I smoke my own cheese. It’s awesome!).

Although you can use pie plates as I mention in the recipe, this cornbread is also fantastic when made in a cast iron skillet.

Also try my grilled jalapeno honey butter cornbread and my not-grilled jalapeno cornbread..

Chipotle Cornbread
Print Pin
5 from 1 vote

Chipotle Cornbread

A hint of heat and a heat of smokiness. And the perfect texture to boot. Perfect for crumbling into my chili.
Course Bread
Cuisine American
Keyword cornbread, spicy
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 servings
Calories 332kcal

Ingredients

Instructions

  • Preheat oven to 350 F. Spray a round pie pan or 8″ x 8″ baking dish with non-stick spray.
  • In a large bowl combine the cornmeal, flour, baking powder and salt.
  • In another bowl combine the buttermilk, adobo, honey, eggs, chipotle pepper and butter. Add to the dry ingredients and stir until smooth and combined.
  • Fold in the cheese.
  • Pour batter into the pan and bake for 25 minutes or until done. Let rest 10 minutes before slicing and serving.

Nutrition

Calories: 332kcal | Carbohydrates: 43g | Protein: 13g | Fat: 12g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 1310mg | Potassium: 224mg | Fiber: 3g | Sugar: 6g | Vitamin A: 368IU | Vitamin C: 1mg | Calcium: 329mg | Iron: 3mg

Nutritional values are approximate.