Mild Jalapeno Cornbread
Mild jalapeno cornbread offers a moist, flavorful bite with spicy peppers, sharp Cheddar, and tender onions—perfect as a side for hearty Southern or comfort meals.
Ingredients
Instructions
- Combine all dry ingredients except salt in a large bowl.
- Heat buttermilk with salt until hot.
- Add chopped jalapeno peppers and minced onions to the hot buttermilk mixture.
- Cover and cook over low heat for 30 minutes.
- Allow the mixture to cool.
- In a separate bowl, beat the eggs and stir in the shredded Cheddar cheese.
- Gradually blend the dry ingredients, cooled liquids, cheese mixture, and bacon drippings until smooth.
- Pour the batter into a well-greased 9-inch square baking pan.
- Bake in a preheated 425°F oven for 40 to 50 minutes until golden and cooked through.
Tips & Substitutions
For a spicier kick, consider using hot jalapeno peppers instead of mild ones. If you don't have buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. Make sure to mix the dry ingredients thoroughly to avoid clumps, and let the batter rest for about 10 minutes before baking for a lighter texture.
Serving Suggestions
This cornbread pairs beautifully with Hominy Soup or can be served alongside grilled meats. For a delicious brunch option, serve with a dollop of honey butter. It also complements hearty dishes like chili or stews, making it a versatile side for any meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual pieces in the microwave for about 30 seconds or warm them in a preheated oven at 350°F for about 10-15 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Mild Jalapeno Cornbread contains roughly 434 calories, with 16g protein, 51g carbohydrates, and 19g fat. It is an excellent source of protein (31% of the Daily Value), calcium (30% of the Daily Value), and dietary fiber (21% of the Daily Value), and a good source of vitamin C and vitamin A. Note that it is relatively high in sodium, at 1521mg per serving (66% 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 jalapenos in this recipe?
Yes, frozen jalapenos can be used as a convenient substitute. Just make sure to thaw and drain them before adding to the batter to prevent excess moisture, which can affect the texture of the cornbread.
Is it possible to make this recipe gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend is suitable for baking to maintain the cornbread's texture and flavor.
How do I know when the cornbread is done baking?
The cornbread is done when it turns golden brown and a toothpick inserted in the center comes out clean. If you notice the top is browning too quickly, you can cover it loosely with aluminum foil while baking.
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).