Miss Elsie'S Jalapeno Cornbread
Miss Elsie's Jalapeno Cornbread offers a spicy, savory twist on classic cornbread with the added heat of chopped jalapenos and the sweetness of cream-style corn. This moist, flavorful bread is perfect as a side for hearty meals or casual gatherings, appealing to those who enjoy a kick of spice.
Ingredients
Instructions
- Mix all ingredients together in a large bowl until well combined.
- Pour the batter into a greased baking dish.
- Bake at 350°F (175°C) for 1 hour until golden and cooked through.
Tips & Substitutions
For a twist, consider adding shredded cheese or using a mix of cornmeal and flour for different textures. If jalapenos are too spicy for your taste, try milder peppers or omit them entirely. You can also substitute buttermilk for regular milk for added richness. Make sure to mix the ingredients just until combined to avoid dense cornbread. This recipe is perfect for fans of American recipes.
Serving Suggestions
Miss Elsie's Jalapeno Cornbread is a fantastic side dish for chili, soups, or barbecued meats. It can also be enjoyed on its own with butter or honey. Consider pairing it with a fresh salad or grilled vegetables for a complete meal. This dish pairs beautifully with Carol's Mud Bugs for a delightful feast.
Storage & Reheating
Store leftover cornbread in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. To reheat, wrap individual pieces in foil and warm in a 350°F (175°C) oven for about 10-15 minutes, or microwave for 20-30 seconds. This keeps the cornbread moist and fresh.
Nutrition & Diet Analysis (per serving)
Each serving of Miss Elsie'S Jalapeno Cornbread contains roughly 442 calories, with 7g protein, 84g carbohydrates, and 10g fat. It is an excellent source of iron (43% of the Daily Value), calcium (22% of the Daily Value), and vitamin A (20% of the Daily Value), and a good source of protein and vitamin C. Note that it is relatively high in sodium, at 553mg per serving (24% 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 a few hours in advance and keep it in the refrigerator. Just remember to bring it to room temperature before baking, as this helps with even cooking. It can also be baked ahead of time and stored, making it a convenient option for gatherings.
What can I use instead of self-rising cornmeal?
If you don’t have self-rising cornmeal, you can create your own by mixing 1 cup of cornmeal with 1 ½ teaspoons of baking powder and ½ teaspoon of salt. This substitution works well and ensures your cornbread rises properly, maintaining its fluffy texture.
How can I adjust the spice level in the cornbread?
To control the heat, adjust the number of jalapenos according to your preference, or choose mild varieties. You can also remove the seeds and membranes from the peppers, as these parts contain most of the heat. For a different flavor, consider adding sweet bell peppers instead.
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).