Jalapeo Cornbread
Jalapeo Cornbread offers a spicy, cheesy twist on traditional cornbread with added green chiles, onions, and sharp cheese. Perfect for gatherings, barbecues, or as a flavorful side, its moist texture and bold flavors make it a crowd-pleaser for those who enjoy a bit of heat.
Ingredients
Instructions
- Mix cornmeal, flour, sugar, salt, and baking powder in a bowl.
- Set aside. Lightly beat eggs, milk, and oil in a separate bowl.
- Add the egg mixture to the dry ingredients, then stir in cream corn, chopped chiles or jalapeños, grated cheese, and grated onion. Mix well.
- Pour the batter into a greased 13 x 9-inch pan.
- Bake at 425°F (220°C) for 25 minutes until golden and cooked through.
Tips & Substitutions
For added flavor, try using buttermilk instead of regular milk, or substitute half of the cornmeal with masa harina for a unique twist. You can adjust the heat level by using milder or spicier chiles. If you want a sweeter cornbread, increase the sugar to 1/4 cup. Ensure all ingredients are at room temperature for the best texture.
Serving Suggestions
Serve your Jalapeño Cornbread warm, ideally alongside a bowl of chili or as a side to grilled meats. It pairs beautifully with vegetarian recipes, making it a versatile dish for any meal. For an extra touch, consider spreading a little butter or honey on top before serving for added richness.
Storage & Reheating
To store leftovers, wrap the cornbread tightly in plastic wrap or aluminum foil and place it in an airtight container. It will keep in the refrigerator for up to 4 days. To reheat, place individual pieces in the microwave for 20-30 seconds or warm in an oven at 350°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Jalapeo Cornbread contains roughly 1051 calories, with 9g protein, 68g carbohydrates, and 85g fat. It is an excellent source of calcium (20% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1450mg per serving (63% 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 frozen corn instead of cream corn?
Yes, you can replace cream corn with thawed frozen corn. Just ensure to add a little extra moisture, such as a splash of milk, to maintain the right batter consistency since cream corn adds both texture and moisture.
How can I make this recipe gluten-free?
To make Jalapeño Cornbread gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure that your baking powder is also gluten-free, as some brands may contain gluten as a filler.
Can I make this cornbread in advance?
Yes, you can prepare the batter a day in advance and store it in the refrigerator. However, for the best texture, it is recommended to bake it fresh. If baked in advance, allow it to cool completely before storing it and follow the storage guidelines.
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).