Jalapeno Hot Cornbread
Spicy jalapeno hot cornbread blends sharp cheddar, green onions, and fiery peppers for a flavorful side perfect alongside hearty dishes or chili.
Ingredients
Instructions
- In a mixing bowl, whip eggs and milk together.
- Add all liquid ingredients to the bowl.
- Mix together salt, sugar, baking powder, and cornmeal; add this dry mixture to the liquid mixture and stir well.
- Stir in grated Cheddar cheese and chopped green onions.
- Pour the batter into an oiled 13 x 9-inch pan.
- Bake at 350°F (175°C) for 45 minutes.
- Allow to cool slightly before cutting into squares.
- This bread freezes well; wrap in foil to store.
Tips & Substitutions
For a spicy kick, add fresh diced jalapenos to the batter according to your heat preference. If you want a slightly sweeter cornbread, consider increasing the sugar to 3 tablespoons. You can also substitute half of the Cheddar cheese with Monterey Jack for a different flavor profile. This cornbread is perfect for a hearty chili night or as a side to dishes like My Family'S Fav Pancakes.
Serving Suggestions
Serve Jalapeno Hot Cornbread warm, cut into squares, and enjoy with a dollop of butter or a drizzle of honey for added flavor. It pairs beautifully with hearty soups, stews, or grilled meats. For a complete meal, consider serving alongside a fresh salad or dishes like Orange Salad Dessert for a refreshing finish.
Storage & Reheating
To store leftovers, wrap the cornbread tightly in foil or plastic wrap to keep it moist. It can be kept in the refrigerator for up to a week. To reheat, place individual squares in the microwave for 20-30 seconds, or warm in the oven at 350°F (175°C) for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Jalapeno Hot Cornbread contains roughly 832 calories, with 12g protein, 53g carbohydrates, and 72g fat. It is an excellent source of dietary fiber (115% of the Daily Value), calcium (29% of the Daily Value), and vitamin C (25% of the Daily Value), and a good source of vitamin A and iron. Note that it is relatively high in sodium, at 658mg per serving (29% 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 use regular cornmeal instead of self-rising cornmeal?
Yes, you can use regular cornmeal, but you'll need to add baking powder and salt to ensure the cornbread rises properly. For every cup of cornmeal, mix in 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt.
How can I make this recipe gluten-free?
To make gluten-free Jalapeno Hot Cornbread, substitute self-rising cornmeal with a certified gluten-free cornmeal and check that all other ingredients, including the chili peppers and creamed corn, are gluten-free. This will maintain the delicious flavor without compromising on texture.
Can I add other ingredients to this cornbread?
Absolutely! You can mix in ingredients like cooked bacon, diced bell peppers, or even sweet corn for added flavor and texture. Just be mindful not to overcrowd the batter, as it may affect the baking time. Feel free to customize it to your taste!
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).