Description
This Jalapeño Cornbread is a flavorful and moist baked treat that combines the sweetness of cornmeal with the spicy kick of jalapeño peppers. Enhanced by sharp cheddar cheese and fresh scallions, this cornbread is perfect as a savory side dish or a snack, served warm with honey butter for an extra touch of sweetness.
Ingredients
Scale
Dry Ingredients
- 1 cup cornmeal
- 1 cup plus 1 tablespoon all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- ¼ teaspoon baking soda
Wet Ingredients
- 1 cup almond milk
- 1 large egg
- ¼ cup maple syrup
- ¼ cup extra-virgin olive oil or any neutral oil
Mix-ins and Toppings
- 4 scallions, chopped, reserve some for topping
- ¾ cup seeded and diced jalapeño peppers (about 2 to 3 peppers), reserve some for topping
- ¾ cup shredded cheddar cheese
- 1 tablespoon butter, for greasing the pan
- Honey Butter, for serving
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and place a 10-inch cast-iron skillet inside to heat up. This ensures the pan will be hot for a crispy crust once the batter is poured in.
- Mix Dry Ingredients: In a large bowl, combine the cornmeal, all-purpose flour, baking powder, sea salt, and baking soda thoroughly. This will create the base dry mix for your cornbread.
- Mix Wet Ingredients: In a separate medium bowl, whisk together the almond milk, egg, maple syrup, and extra-virgin olive oil until smooth and well blended. These ingredients provide moisture and flavor to the batter.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the dry mix and stir gently until just combined, avoiding overmixing which can lead to tough cornbread. Then fold in the chopped scallions, diced jalapeños, and shredded cheddar cheese evenly throughout the batter.
- Prepare the Hot Skillet: Carefully remove the hot cast-iron skillet from the oven using an oven mitt, as it will be extremely hot. Grease the skillet with butter to prevent sticking and to add flavor.
- Bake the Cornbread: Pour the batter into the prepared skillet and sprinkle the reserved scallions and jalapeños over the top for extra texture and appearance. Bake in the preheated oven for 20 to 24 minutes, until the center is set and springs back when touched, and a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the cornbread to cool in the skillet for at least 20 minutes before slicing. Serve warm with honey butter spread on top for a delicious contrast of flavors.
Notes
- Use a cast-iron skillet to achieve a crispy golden crust and evenly cooked cornbread.
- Adjust the amount of jalapeños according to your preferred spice level—removing seeds reduces heat.
- Make sure not to overmix the batter to keep the cornbread tender and fluffy.
- You can substitute regular milk for almond milk if not dairy-free.
- Honey butter can be made by mixing softened butter with honey in equal parts for a sweet spread.
- This cornbread is excellent served alongside chili, soups, or salads.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cornbread)
- Calories: 180
- Sugar: 5g
- Sodium: 270mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
