Description
Jalapeño Cornbread is a delightful fusion of sweet and spicy that elevates any meal. This moist, tender cornbread boasts a creamy jalapeño filling and is finished with a luscious honey-jalapeño glaze, making it the perfect side for barbecues, potlucks, or family dinners. Whether served alongside chili or enjoyed as a standalone snack, this dish will impress your guests and keep them coming back for more. Its unique texture and bold flavors create an unforgettable culinary experience that is both comforting and exciting.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup yellow cornmeal
- ⅔ cup granulated sugar
- 1 ½ tablespoons baking powder
- 1 teaspoon salt
- 8 tablespoons unsalted butter (melted)
- 1 ¼ cups whole milk
- ½ cup vegetable oil
- 3 large eggs (room temperature)
- 1 jalapeño pepper (chopped)
- 8 ounces cream cheese (softened)
- ½ cup sharp cheddar cheese
- 3 tablespoons honey
Instructions
- Preheat the oven to 350ºF and prepare an 8-inch or 9-inch square baking pan with nonstick spray and parchment paper.
- In a mixing bowl, combine flour, cornmeal, sugar, baking powder, and salt.
- In another bowl, whisk together melted butter, milk, vegetable oil, and eggs until smooth.
- Gradually mix wet ingredients into the dry until just combined.
- Fold in chopped jalapeño, cream cheese, cheddar cheese, and garlic powder.
- Pour half the batter into the prepared pan; sprinkle in more jalapeños if desired. Top with remaining batter.
- Bake for about 40 minutes or until golden brown and a toothpick comes out clean.
- While baking, mix honey with melted butter for glaze. Brush over warm cornbread after baking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece (approximately 100g)
- Calories: 250
- Sugar: 11g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg