Get ready to transform your ordinary cornbread into a flavor-packed sensation that'll have everyone begging for seconds! This Western-Style Jalapeno Cornbread isn't just a side dish – it's a culinary adventure that brings together the comforting warmth of traditional cornbread with a fiery kick that'll make your taste buds dance. Whether you're a spice lover or just looking to add some excitement to your meal, this recipe promises to be a game-changer that bridges comfort food with bold, southwestern-inspired flavors.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 1 egg
- 1-2 jalapenos, diced
Instructions
- Preheat the oven to 400°F (200°C). Grease a 9-inch square baking pan or cast-iron skillet thoroughly with butter or cooking spray.
- In a large mixing bowl, combine the dry ingredients: cornmeal, all-purpose flour, sugar, baking powder, and salt. Whisk together until well blended and no lumps remain.
- In a separate medium bowl, whisk together the wet ingredients: milk, vegetable oil, and egg until fully incorporated.
- Finely dice the jalapeno peppers, removing seeds for less heat if desired. If you prefer more heat, keep some or all of the seeds.
- Pour the wet ingredient mixture into the dry ingredients. Stir gently with a wooden spoon or spatula until just combined. Do not overmix; some small lumps are acceptable.
- Fold in the diced jalapenos, distributing them evenly throughout the batter.
- Transfer the batter to the prepared baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove from the oven and let cool in the pan for 10 minutes before slicing.
- Serve warm with butter, honey, or as a side dish to chili, barbecue, or other hearty meals.
Tips
- Seed Control: Want to manage the heat? Remove the jalapeno seeds for a milder version, or keep them for an extra spicy kick.
- Don't Overmix: The secret to tender cornbread is gentle mixing. Stir just until the ingredients are combined – a few small lumps are perfectly okay!
- Pan Matters: A cast-iron skillet can give your cornbread a crispy, golden exterior that's absolutely irresistible.
- Fresh is Best: Use fresh jalapenos for the most vibrant flavor and heat.
- Serving Suggestion: This cornbread is incredible when served warm with a pat of butter or alongside chili, barbecue, or as a standalone snack.
- Make-Ahead Tip: You can prepare the dry and wet ingredients separately the night before, then combine and bake when ready to serve for maximum convenience.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 5g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 30mg
