Jalapeno Seasoned Cornbread
A flavorful, spicy cornbread packed with jalapenos, cheese, and onions, perfect as a savory side dish for family dinners or gatherings with a zesty kick.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Mix all ingredients together in a large bowl until well combined.
- Pour the batter into a greased baking dish.
- Bake for 1 hour or until golden brown and a toothpick inserted in the center comes out clean.
- Remove from oven and let cool slightly.
- Cut into pieces, serve warm or store in the freezer for later use.
- Reheat before serving as desired.
Tips & Substitutions
For a spicier kick, consider using pickled jalapenos or adding diced fresh ones. If you prefer a more savory flavor, experiment with different types of cheese such as pepper jack or cheddar. You can also substitute the sweet milk with buttermilk for added richness. If you don't have cornbread mix, a homemade blend of cornmeal, flour, baking powder, and salt can work just as well.
Serving Suggestions
Serve this jalapeno seasoned cornbread warm, ideally alongside soups or stews like Luscious Potato Soup for a comforting meal. It also pairs beautifully with grilled meats or as a side for a barbecue. For a fun twist, top with butter and honey or serve with jalapeno jelly for an extra layer of flavor.
Storage & Reheating
Store leftover cornbread in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply thaw overnight in the refrigerator, then warm in the oven at 350°F (175°C) for about 10-15 minutes or until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Jalapeno Seasoned Cornbread contains roughly 886 calories, with 16g protein, 148g carbohydrates, and 35g fat. It is an excellent source of dietary fiber (139% of the Daily Value), vitamin C (63% of the Daily Value), and protein (32% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1087mg per serving (47% 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 ahead of time?
Yes, you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. Just remember to give it a good stir before pouring it into the baking dish. Alternatively, bake it in advance, let it cool, and then store it as mentioned for easy reheating later.
What can I substitute for eggs in this recipe?
If you need an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flaxseed meal mixture (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water) for each egg. This will help maintain the moisture and binding properties of the cornbread.
How do I know when the cornbread is done baking?
The cornbread is done when it turns golden brown on top and a toothpick inserted into the center comes out clean. The edges should also start to pull away from the sides of the baking dish. Keep an eye on it as baking times can vary based on your oven and the size of the dish.
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).