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Easy Spicy Cornbread Recipe

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This Easy Spicy Cornbread combines jalapeños, cheddar cheese, and a touch of sweetness with a tender, moist crumb and beautifully golden edges. Serve it warm with chili, barbecue, soup, or your favorite hearty meal.

Ingredients

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons granulated sugar or honey
  • 1 cup buttermilk
  • 2 large eggs
  • 1/2 cup unsalted butter, melted
  • 2 jalapeño peppers, finely chopped
  • 1 cup shredded cheddar cheese
  • 1/4 teaspoon cayenne pepper, optional

Instructions

  1. Preheat the oven to 400°F (200°C). Lightly grease a baking dish or cast-iron skillet.
  2. In a large bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, baking soda, salt, sugar, and cayenne pepper if using.
  3. In a separate bowl, whisk together the buttermilk, eggs, and melted butter until well combined.
  4. Pour the wet ingredients into the dry ingredients and gently stir just until combined. Avoid overmixing.
  5. Fold in the chopped jalapeños and shredded cheddar cheese until evenly distributed throughout the batter.
  6. Spread the batter evenly in the prepared baking dish or skillet. If desired, top with thin jalapeño slices and additional shredded cheddar.
  7. Bake for 20 to 25 minutes, until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Let the cornbread cool for about 10 minutes before slicing and serving warm.

Notes

  • For milder cornbread, remove the jalapeño seeds and membranes. For extra heat, leave some seeds intact and add additional cayenne or finely chopped serrano pepper.
  • For extra-cheesy cornbread, increase the cheddar or replace some of it with pepper Jack cheese.
  • Fold in drained corn kernels for additional texture and corn flavor.
  • Add a little smoked paprika and chopped green onions for a smoky, savory variation.
  • For a sweeter version, increase the honey to create a stronger sweet-and-spicy contrast.
  • Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Freeze well-wrapped individual pieces in a freezer-safe container for up to 3 months.
  • Reheat individual slices in the microwave for 15 to 30 seconds or warm several pieces in a 350°F (175°C) oven for about 10 minutes.

Nutrition

Find it online: https://thefamilycooking.com/easy-spicy-cornbread-recipe/