Jalapeno Buttermilk Corn Bread
A flavorful jalapeno buttermilk cornbread with cheesy, spicy notes, perfect for gatherings or as a side dish for hearty meals. Moist, tender, and easy to make.
Ingredients
Instructions
- Preheat oven to 450°F (232°C).
- Grease an 8-inch pan.
- In a mixing bowl, combine the dry ingredients: cornmeal, flour, salt, soda, and sugar.
- Stir in the cream-style corn, chopped onion, diced jalapeno peppers, and grated cheddar cheese.
- In a separate bowl, combine the oil, eggs, and buttermilk.
- Add the wet ingredients to the dry ingredients and stir only until just moistened.
- Pour the batter into the prepared pan.
- Bake until lightly brown, about 15 minutes.
- Let the cornbread rest for 5-10 minutes before cutting and serving.
Tips & Substitutions
For added moisture, consider substituting half of the oil with melted butter or using Greek yogurt in place of buttermilk. If you prefer a milder flavor, remove the seeds from the jalapenos. This cornbread can be made ahead of time; just reheat in the oven to restore its texture. Pairing with a honey butter can elevate the dish wonderfully.
Serving Suggestions
Serve this Jalapeno Buttermilk Corn Bread alongside chili or as a side to grilled meats for a delightful meal. It also makes a great base for a savory breakfast topped with eggs. For a sweet touch, try drizzling with honey or serving with a dollop of butter. It pairs beautifully with Linda'S Sweet Potato Casserole.
Storage & Reheating
Store leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly in plastic wrap and refrigerate for up to a week. To reheat, place in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Jalapeno Buttermilk Corn Bread contains roughly 500 calories, with 9g protein, 65g carbohydrates, and 23g fat. It is a good source of protein (19% of the Daily Value), iron (17% of the Daily Value), and dietary fiber (16% of the Daily Value). Note that it is relatively high in sodium, at 1205mg per serving (52% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cornbread recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum for better texture. Check that all other ingredients are gluten-free as well to keep the recipe entirely gluten-free.
How can I make this cornbread spicier?
To increase the heat, you can add more diced jalapenos or include a pinch of cayenne pepper to the dry ingredients. For a smoky flavor, consider adding chipotle powder or smoked paprika. Adjust according to your heat preference!
What can I serve with this cornbread?
This cornbread pairs well with hearty soups, stews, and barbecue dishes. It also complements salads or can be enjoyed on its own with butter or spicy spreads. For a complete meal, serve alongside American recipes like grilled chicken or pork.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).