I have tried several cornbread recipes, as there are many variations here in the South, but it took a while to find one that my family really liked. This is it. This recipe is an all-purpose cornbread, meaning it is not made with just cornmeal like in some parts of the South, and its not like a sweet cake-like texture with lots of flour like some Northern cornbreads are. It’s kind of in-between the two. We like a bit of kick in our cornbread and the minced jalapeños and cayenne add that nice savory, mild spice level.
TIPS: Using a glass pyrex dish helps the edges to brown and get crispy, versus a metal cake pan. Make sure you stir the batter just until combined and moistened and do not over stir. It’s fine if it’s a bit lumpy. You can leave out the jalapeños and cayenne for a simple, basic cornbread if desired.
Jalapeño Cornbread
Ingredients
- 1 1/2 C all purpose flour
- 1 C cornmeal (not course ground)
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- 1 jalapeño pepper stemmed, seeded and chopped fine
- 1/4 C shredded cheddar cheese
- 1/4 C light brown sugar
- 3/4 C frozen corn, thawed
- 1 C buttermilk
- 2 large eggs, room temperature
- 8 Tbsp unsalted butter melted and cooled
Instructions
- Preheat oven to 400 degrees, with rack in center of oven. Spray 8-inch square baking dish (preferably pyrex glass or an 8 inch round cast iron skillet) with cooking spray.
- Whisk flour, cornmeal, baking powder, baking soda, and salt, and cayenne together in a mixing bowl. Stir in shredded cheese and diced jalapeño.
- In a food processor or blender, process brown sugar, corn and buttermilk just until combined, about 5 seconds. Add eggs and process until combined, about 5 more seconds (Lumps of corn will remain).
- Using a rubber spatula, fold wet mixture into dry mixture, giving it only a few turns to barely combine (do not overmix). Add melted butter and continue folding until incorporated and just moistened. Pour batter into prepared baking dish and smooth surface with rubber spatula.
- Bake until it is a deep golden brown and a toothpick in the center comes out clean, about 25-30 minutes. Let cool 10 minutes, then invert onto a wire rack, turn right side up, and cool another 10 minutes. Serve warm with butter. (Leftovers can be wrapped in aluminum foil and warmed in a 350 degree oven for 10-15 minutes).
- Enjoy!