In food

Jalapeño Cornbread

An iron skillet with freshly baked jalapeño cornbread sits on top of a wooden cutting board, next to a butter dish and slice of cornbread.

Ready for a cornbread recipe that’s nearly as easy as a mix, and with a little more spice? This jalapeño cornbread is the one for you!

Cornbread is the perfect add-on to so many main dishes. From chili to gumbo to pulled pork, cornbread can really round out a meal. It can be whipped together in a matter of minutes and ready faster than many dinner roll recipes.

Despite its versatility, cornbread can be a little bit plain. We’re solving that problem here with some diced jalapeño. If you’re worried about the heat level, just remove some (or all) of the seeds.

Putting this recipe together couldn’t be easier. Everything gets tossed into one bowl, stirred with one spoon, and poured into one hot skillet.

An iron skillet with freshly baked jalapeño cornbread sits on top of a wooden cutting board.

There’s a couple surprise ingredients in this cornbread. Instead of including buttermilk, as most cornbread recipes do, I use sour cream for this one. I always have sour cream in my refrigerator, but rarely have buttermilk on hand. Turns out that sour cream provides the same tangy flavor as buttermilk. All the eggs, plus self-rising cornmeal, give this jalapeño cornbread plenty of rise while also keeping it tender.

The second surprise in this is honey. It may seem strange to add honey to cornbread, but the warm sweetness balances the jalapeños perfectly.

To get gorgeously buttery, crispy edges while keeping the cornbread moist, we need to start with a hot skillet. While your oven preheats, put a couple tablespoons of butter in an ovenproof skillet and set it on the center rack. You should hear a slight sizzle as you pour the cornbread batter into the skillet to bake.

You’ll know the cornbread is done when it’s the rich, golden brown color of caramel corn in the center and getting slightly dark around the edges.

Jalapeño Cornbread

Ingredients

  • cups self-rising corn meal
  • ½ tsp salt
  • 3 eggs
  • 1 cup sour cream
  • 1 stick butter melted, (plus more for the skillet)
  • 15 oz. creamed style corn
  • 2 tbsp honey
  • 1 jalapeño, diced remove seeds, if desired.

Instructions

  1. Place 2 tablespoons of butter into a 10-inch skillet.

  2. Set the skillet in the oven and preheat to 425°.

  3. Mix together all ingredients in a large bowl, stirring until just combined.

  4. When the oven is preheated, remove the skillet and pour in the batter.

  5. Bake for 18-23 minutes until the cornbread is golden brown.

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