This jalapeno cornbread is the perfect balance of sweet, spicy, and salty. It’s a great side dish to make for any Southwestern-inspired meal!
Though plain cornbread and cornbread muffins are the ideal accompanying side dish to chili and soups, sometimes you want to jazz it up a bit! Jalapeno cornbread is the answer. Packed with savory green onions, sharp cheddar cheese, and spicy minced jalapenos, this cornbread has a balance of sweet and spicy without being too much of either.
What Kind Of Cheese Should I Use For Cornbread?
Choose a cheese that is firm enough to grate but will melt with the heat. I use a sharp Cheddar cheese but you can substitute a milder Cheddar in its place. Other cheese that would be great in this cornbread include Monterey Jack, Pepper Jack, or Gruyere.
Want Spicier Jalapeno Cornbread?
If you like a little more heat, try mincing two jalapeno peppers and adding that to this cornbread. Or swap out the jalapenos for serrano peppers! Keep in mind that serrano peppers can be anywhere from 5 to 10 times as hot as jalapeno peppers. So, a little bit goes a long way when using those.
The spicy hot part of the jalapenos is in the inside membrane of the jalapeno. Slice the jalapeno in half lengthwise, then into quarters. Use a sharp knife to slice out the inside membrane and seeds and discard. Then mince the green part of the jalapeno.
You can use gloves if you want to prep the jalapenos and avoid the spicy oil on your hands. But I don’t bother, making sure to wash my hands thoroughly with soap right after I chop and prep them.
Can You Make This Without A Cast Iron Skillet?
I’m an old-school cast iron skillet fan when it comes to making cornbread. I heat up the skillet on the stovetop to melt the butter, then pour the cornbread batter into the sizzling hot skillet. This helps give a deep golden brown crust to the cornbread.
But if you don’t have cast iron skillet, don’t worry! You can totally make this jalapeno cornbread in an 8 x 8-inch or 9 x 9-inch baking pan. Just melt some butter and brush it all over the inside of the pan before adding the cornbread batter. Bake as directed.
Keep in mind that the resulting cornbread won’t have the classic golden brown crust that you would get from a cast iron skillet. But it will still taste really great!Print
- 1 cup yellow cornmeal (175 g)
- 1 cup all-purpose flour (140 g)
- 2 Tbsp. white sugar
- 1 Tbsp. baking powder
- 3/4 tsp. kosher salt
- 1/4 tsp. baking soda
- 1 and 1/4 cups buttermilk, well shaken
- 1/4 cup vegetable oil, like corn or canola
- 1 large egg
- 4 oz. grated sharp cheddar (about 1 cup), divided
- 2 medium green onions, chopped, with dark green parts separated from the white and light green parts
- 3 Tbsp. minced jalapenos, 1 large jalapeno with seeds and inner membrane removed
- 2 Tbsp. unsalted butter
- Preheat an oven to 350°F.
- Place the cornmeal, flour, sugar (if using), baking powder, salt, and baking soda in a large bowl. Using a balloon whisk, stir the ingredients together until they are uniform in color and well blended.
- Place the buttermilk, oil, and egg in a medium sized bowl. Stir with a whisk until combined and smooth.
- Make a “well” in the center of the dry ingredients and pour the wet ingredients into it. Slowly fold together the ingredients with a large spatula, stirring until the dry ingredients are mostly absorbed but there are a few dry spots.
- Add half the cheese, the white and light green part of the green onions, and the minced jalapenos. Gently fold the ingredients in. Do not overmix.
- Heat the butter in a 10-inch cast iron skillet and cook until the butter is melted and sizzling hot. Swirl the butter around to coat the bottom and sides of the skillet or use a brush to brush the melted butter all over the inside of the skillet. Pour the batter into the skillet carefully, the butter will sizzle.
- Sprinkle the remaining cheese and the green parts of the green onions over the top of the batter. Bake in the oven 18 to 23 minutes or until a toothpick inserted in the middle of the cornbread comes out clean.
- Let the cornbread cool in the skillet for 15 to 20 minutes, then serve directly from pan, or invert it onto a cutting board and invert again (with the cheese and green onion side up) onto a serving plate.