Jalapeno Cornbread
This recipe for Easy Jalapeño Cornbread is made with simple, natural ingredients and pairs well with chili, soups, and stews.
Servings: 9 servings
Calories: 395kcal
Ingredients
- ⅔ cup Butter softened
- ⅓ cup Granulated Sugar
- 1 ¾ cups Cornmeal
- 1 ½ cups All-purpose flour
- 4 ½ teaspoons Baking powder
- ¾ teaspoon Salt
- ⅓ cup Honey
- 3 large Eggs
- 1 ⅔ cups Buttermilk
- 1 cup Jalapenos chopped
Instructions
- Preheat oven to 400° and grease a 9 x 9" baking dish. Line bottom of the dish with parchment paper with 3" extensions on end for lift.
- Beat butter and granulated sugar together in a large bowl until smooth.
- In a separate bowl, combine cornmeal, flour, baking powder, and salt.
- In a third bowl stir together buttermilk, honey, and eggs.
- Add ½ of the milk mixture, then ½ of the dry mixture into the sugar/butter mixture, whisking after each addition. Repeat with the rest of the ingredients. Stir in the jalapenos.
- Spread mixture evenly into the prepared baking dish. Bake in the preheated oven for approximately 25 minutes. If a toothpick inserted in the middle does not come out clean, cover the cornbread with aluminium foil and bake for an additional 10 - 15 minutes as needed. Let cool on a wire rack for about 20 minutes before slicing.
Video
Notes
You can use a 9x13 pan but it will produce a thinner bread. The cooking time for the larger pan will be 17 - 20 minutes at 400 degrees.
Nutrition
Serving: 1 | Calories: 395kcal | Carbohydrates: 55g | Protein: 8g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 666mg | Fiber: 3g | Sugar: 20g