Jalapeno Cornbread(Makes 12 Servings)
Spicy and cheesy jalapeno cornbread offers a moist, flavorful bite with a hint of heat, perfect as a side for hearty meals or casual gatherings.
Ingredients
Instructions
- Mix all ingredients well.
- Pour the batter into a greased 9 x 16-inch baking dish.
- Bake at 350°F (175°C) for 40 to 50 minutes until golden and cooked through.
Tips & Substitutions
For a slightly different flavor, consider adding diced bell peppers or swapping out the Cheddar cheese for Pepper Jack for extra heat. If you're out of creamed corn, you can blend regular corn with a bit of cream or milk. Make sure to mix all ingredients thoroughly to ensure even distribution of flavors. If you're sensitive to spice, reduce the jalapeno amount or remove the seeds.
Serving Suggestions
Jalapeno cornbread pairs beautifully with chili or soups for a hearty meal. It also makes a great side dish for barbecues. Try serving it with butter or honey for added sweetness. For a complete meal, consider serving it alongside a salad or a dish like Vegetable Casserole Almondine. Feel free to crumble it over salads for added texture.
Storage & Reheating
Store any leftover cornbread in an airtight container at room temperature for up to two days or in the refrigerator for up to a week. To reheat, wrap individual pieces in foil and warm them in a preheated oven at 350°F for about 10-15 minutes, or microwave for 30 seconds to 1 minute until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Jalapeno Cornbread(Makes 12 Servings) contains roughly 651 calories, with 15g protein, 110g carbohydrates, and 29g fat. It is an excellent source of dietary fiber (174% of the Daily Value), calcium (31% of the Daily Value), and protein (29% of the Daily Value), and a good source of vitamin A and vitamin C. Note that it is relatively high in sodium, at 1127mg per serving (49% 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 freeze jalapeno cornbread?
Yes, you can freeze jalapeno cornbread. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored in the freezer for up to three months. Thaw it overnight in the refrigerator before reheating.
Can I use a different type of cheese?
Absolutely! While Cheddar is traditional, you can experiment with other cheeses like Monterey Jack, Gouda, or even a sharp blue cheese for a unique flavor. Just be mindful of how the cheese melts and blends into the batter.
How can I make this recipe gluten-free?
To make jalapeno cornbread gluten-free, ensure that your cornmeal is certified gluten-free and substitute any baking powder with a gluten-free blend. This will help maintain the texture while keeping it suitable for those with gluten sensitivities.
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).