Jalapeno cornbread is spicy and sweet recipe makes the perfect accompaniment to chilli or soup. Tips: Spread your slice with honey butter, and you’ll be able to bring it to the next level!
This recipe for jalapeno cornbread is a spicier version of my usual homemade cornbread. I’m always a fan of cornbread, but recently I’ve fallen in love with this jalapeno-flavoured version. It’s soft, moist, and a bit crumbly as perfect cornbread ought to be. Alongside making jalapenos, add the scallions and cheddar cheese that I shred to make the jalapeno cornbread spicy sweet and savoury all simultaneously. Even Jack, who usually doesn’t enjoy cornbread, is shocked when he tastes this dish. It’s important to remember to make enough room to make a second slice.
Jalapeno Cornbread Recipe Ingredients
Here’s what you’ll require to prepare this jalapeno cornbread recipe
All-purpose flour and cornmeal form the basis of the batter and provide the bread with the perfect, crumbly texture.
Baking soda, baking powder eggs, baking soda, and baking powder make the cornbread puffier when it bakes.
Almond milk is a great option – feel free to switch in any pure, sweetened milk you keep in your fridge. Oat, soy, or cow’s milk be great choices here.
Extra-virgin olive oil is for extra-virgin olive oil – For. If you’d rather use an alternative, you could choose a neutral avocado oil, such as avocado oil instead.
Maple syrup is a great addition to add some sweetness to the recipe.
Jalapenos and scallions for the spicy and delicious flavour.
Sharp cheddar cheese. It adds extra richness to the cornbread and tangy taste.
Butter: Used to grease the pan.
Sea salt is used to help make the flavours pop!
The Best Cornbread Recipe for Jalapeno
Cornbread with jalapenos can be very easy to prepare. This is how:
Begin by heating the oven to 350 degrees F. Put a 10-inch cast-iron skillet in it while it heats up.
While you’re at it, make the batter. Mix the wet ingredients in an oversized bowl. Combine other dry ingredients in an enormous bowl. Cut the jalapenos and scallions.
Put the wet ingredients in the dry ingredients bowl…
Fold inwards until you’ve got it all.
After that, mix with the jalapenos, scallions and cheese. Make sure to save some of the jalapenos and scallions to sprinkle on the top!
When the batter is done, Remove the skillet from the oven. Be careful, and the handle could be hot!
Incorporate the butter into the hot skillet, then move the pan to ensure that the bottom is coated. Put the batter in the pan and sprinkle it with the jalapenos and reserved scallions.
Bake! Place the skillet back in the oven for 20 to 24 hours until golden edges appear and the top is back to the point of contact. Cool the cornbread for 20 minutes before letting it cut it into slices and serve it.
Jalapeno Cornbread Suggestions for Serving
This jalapeno cheddar cornbread makes an amazing food item that can be used as a side dish that can be served in various ways. Here are some of my favourites methods to prepare it
Chilli! Find my simple vegetarian chilli recipe here.
With soup. I particularly like it with spicy or smoky soups like the one I make: creamy Potato or Black Bean Soup.
Serve with a salad. Serve the salad with Sweet Potato Salad for a perfect autumn meal.
A pan of beans. Turn the pinto beans into an entire dish by serving them alongside cornbread with cilantro lime rice and salsa of tomatillo.
Or all by itself. Spread slices of honey butter, and devour them as breakfast or snack.
If you’ve got cornbread leftover, it can be stored for up to one month. Allow it to thaw overnight at room temperature or heat frozen slices by heating them in the microwave for 30 seconds.