Description

This Jalapeño Cornbread is a moist, tender, and flavorful combination of sweet and spicy elements. Made with cornmeal, flour, jalapeños, scallions, and cheddar cheese, it’s baked in a cast-iron skillet to achieve a crispy crust and soft interior. Finished with a drizzle of honey butter, this cornbread is perfect as a savory side or a snack.

Ingredients

Units Scale

Dry Ingredients

1 cup cornmeal
1 cup plus 1 tablespoon all-purpose flour
2 teaspoons baking powder
1/2 teaspoon sea salt
1/4 teaspoon baking soda

Wet Ingredients

1 cup almond milk
1 large egg
1/4 cup maple syrup
1/4 cup extra-virgin olive oil or any neutral oil

Additional Ingredients

4 scallions (chopped, reserve some for topping)
3/4 cup seeded and diced jalapeño peppers (2 to 3 peppers, reserve some for topping)
3/4 cup shredded cheddar cheese
1 tablespoon butter (for greasing the pan)

For Serving

Honey butter

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Instructions

Preheat Oven and Skillet: Preheat your oven to 350°F (175°C) with a 10-inch cast-iron pan inside to get the pan hot and ready for baking.
Mix Dry Ingredients: In a large bowl, combine the cornmeal, flour, baking powder, sea salt, and baking soda, stirring to evenly distribute all the leavening agents and salt throughout the dry base.
Combine Wet Ingredients: In a medium bowl, whisk together the almond milk, large egg, maple syrup, and oil until smooth and fully combined for a cohesive wet mixture.
Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined to avoid overmixing which can lead to dense bread. Then fold in the chopped scallions, diced jalapeños, and shredded cheddar cheese evenly throughout the batter.
Prepare the Skillet: Carefully remove the preheated cast-iron skillet from the oven using an oven mitt, as it will be very hot. Grease the pan thoroughly with butter to prevent sticking and enhance flavor.
Bake the Cornbread: Pour the prepared batter into the hot, greased skillet, then sprinkle the reserved scallions and jalapeños on top for added texture and flavor. Bake for 20 to 24 minutes, or until the center springs back when gently pressed and a toothpick inserted comes out clean.
Cooling and Serving: Remove the skillet from the oven and let the cornbread cool for at least 20 minutes to set fully and make slicing easier. Serve warm with a generous spread of honey butter to complement the sweet and spicy flavors.

Notes

This sweet and spicy jalapeño cornbread is moist, tender, and delicious, balancing heat from the jalapeños with the sweetness of maple syrup and honey butter.
Using a cast-iron skillet ensures a crispy crust while keeping the inside soft and fluffy.
Adjust the amount of jalapeños to your heat preference; removing seeds reduces the heat intensity.
Letting the cornbread cool before slicing helps maintain its structure and makes for cleaner slices.

Nutrition

Serving Size: 1 slice (assuming 12 slices per recipe)
Calories: 190 kcal
Sugar: 6 g
Sodium: 220 mg
Fat: 9 g
Saturated Fat: 2 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 24 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 30 mg