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–+ servings
Cornbread in a cast iron pan on the counter with a slice sitting on the side outside of the pan

Easy Jalapeño Cornbread

A buttery, golden cornbread with just the right touch of jalapeño heat. Simple to make, deeply satisfying, and endlessly customizable.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8
Course: Breads & Bakes, Chris's Kitchen, Comfort Food, Fall Recipes, Grilling, Side Dishes, Summer Recipes, Vegetarian
Cuisine: Fusion
Ingredients Method

Ingredients
  

  • 3/4 cup all-purpose flour
  • 1 1/4 cup corn meal
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 jalapeno diced fine
  • 1/2 cup sugar
  • 1/2 cup butter
  • 2 eggs
  • 1 cup buttermilk

Method
 

  1. Preheat oven to 350°F (177°C). Melt butter in a cast iron pan over low heat. Add diced jalapeño and cook for 1 minute to soften and infuse flavor. Let cool slightly.
    Diced jalapeño pepper sizzling in butter in a cast iron pan
  2. In a large bowl, whisk the cooled butter with buttermilk, eggs, and sugar until smooth.
    Egg and spicy butter mixture in a silver bowl with a spatula on the side on a counter
  3. In a separate bowl, mix cornmeal, flour, baking soda, and salt. Add to the wet ingredients and stir until just combined.
    Add in dry mixture to wet mixture and whisk
  4. Pour the batter into the greased skillet or baking dish. Smooth the top.
    Cornbread batter in a cast iron pan before cooking
  5. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
    Cooked cornbread in cast iton skillet cooling on the counter
  6. Let cool slightly before slicing and serving.
    Cornbread in a cast iron pan on the counter with a slice sitting on the side outside of the pan

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