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Jalapeño Cornbread

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This mouthwatering Jalapeño Cornbread is tender, moist and delivers bold flavors with just the right balance of sweet and heat. Delicious paired with chili or soup.

Ingredients

Scale
  • 2 large eggs
  • 1 cup corn kernels (fresh or frozen, thawed)
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/2 cup sour cream
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/4 cup unsalted butter, melted
  • 2 jalapeños, seeded and finely chopped
  • 1 cup shredded cheddar cheese

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 9-inch square baking pan.
  2. In a food processor, pulse eggs and corn kernels until corn is slightly smooth.
  3. In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda, and salt.
  4. Add the egg and corn mixture, sour cream, buttermilk, and melted butter to the dry ingredients. Stir until just combined.
  5. Fold in chopped jalapeños and shredded cheddar cheese.
  6. Pour batter into prepared pan and smooth the top.
  7. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
  8. Let cool slightly before slicing and serving.

Notes

For extra heat, include some of the jalapeño seeds. This cornbread pairs wonderfully with chili or hearty soups. Use fresh corn for best flavor, but frozen works well too.

Nutrition

Find it online: https://www.receipster.com/jalapeno-cornbread-sweet-heat-balance/

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