Jalapeño Habanero Cornbread
Spice up your taste buds with this Habanero Pepper Jack Cornbread recipe! This delightful twist on traditional cornbread is a flavor-packed sensation that will ignite your senses. With a perfect balance of heat from jalapenos and creamy richness from pepper Jack cheese, this cornbread is a delightful accompaniment to any meal or a satisfying snack on its own. Prepare to savor the irresistible blend of Tex-Mex flavors in every fluffy, golden slice.
Ingredients
You need the following ingredients for this spicy cornbread recipe:
- ¾ cup butter, melted and divided
- 1 cup sour cream
- ¾ cup buttermilk
- 2 tablespoons water
- 2 large eggs lightly beaten
- 1 ½ cups self-rising cornmeal white
- ½ cup hot jalapenos, drained and chopped
- ½ stickof habanero cheese, shredded
Instructions
- Preheat oven to 400°F. Meanwhile, shred the cheese.
- Next, melt butter in a cast-iron skillet while the oven is preheating. (Be careful not to forget about it so that it doesn’t burn.)
- Combine the remaining melted butter, sour cream, and the next 3 ingredients; add cornmeal, stirring until moistened.
- Add jalapenos and cheese and mix well. Pour batter into prepared pan.
- Bake for 35 to 40 minutes or until golden. Remove the cornbread from the oven when it is golden brown and the center is set (not jiggly). Allow the cornbread to cool for 5- 10 minutes then carefully invert the cornbread onto a plate.
Turn this bold, cheesy cornbread into the ultimate comfort meal by serving it with a steaming bowl of Homemade Chili. If you can’t get enough cornbread, explore more favorites like Sweet Cornmeal Muffins and Small Batch Cornbread. Together, these recipes create the perfect Southern spread for cozy dinners, potlucks, or game-day feasts.
Jalapeño Habanero Cornbread
Ingredients
Method
- Preheat oven to 400 degrees.
- Grease bottom of a 9-inch round cake pan (or cast iron skillet) with 1 tablespoon melted butter; set aside.
- Combine remaining melted butter, sour cream and next 3 ingredients; add cornmeal, stirring until moistened. Add jalapenos and cheese and mix well. Pour batter into prepared pan.
- Bake for 35 to 40 minutes or until golden.
Nutrition
Video
Tried this recipe?
Let us know how it was!Serving & Storage Tips
Serve warm with butter or a drizzle of honey to complement the heat. Wrap leftovers and store at room temperature for a day or two, or refrigerate for up to a week. Reheat gently before serving.
Final Bite
If you’re ready to turn up the flavor on classic cornbread, this Jalapeño Habanero Cornbread delivers just the right kick. Try it with a pot of chili or alongside grilled meats, and let me know in the comments how you served it. Don’t forget to share the recipe with friends who love a little spice!
