This jalapeno cornbread recipe is an authentic sweet and savory cornbread that has a jalapeno kick. It is tender, moist, and a little crumbly the way you would have imagined a jalapeno cornbread. With a few special ingredients of shredded cheese, whole milk, egg, cream style corn, to name a few.
This cornbread will dazzle your holiday party (Christmas, New Year, Thanksgiving), or a weekend cook-in for a flavorful delight that you can enjoy with your family. Get indulged with this one-of-a-kind jalapeno cornbread. All the best!
Ingredients:
Eggs – 2
Whole milk – 3/4 cup
Oil – 4 tbsp
Cream Style Corn – 1 can (~15oz)
Cornmeal – 1 cup
All-purpose flour – 1 cup
Sugar – 3 tbsp
Salt – 1/2 tsp
Baking powder – 2 tsp
Black pepper – 1/4 tsp
Jalapenos – 2
Shredded cheese – 1 cup
Butter stick – 1.5 tbsp
Instructions:
- Once jalapenos are chopped as mentioned in the video, prepare the cornbread fillings.
- Whisk eggs in a medium-sized bowl and then mix all the wet ingredients (cream-style corn, oil, whole milk)
- Now add dry ingredients (chopped jalapenos, black pepper, salt, shredded cheese, sugar.
- Whisk them real well. Meanwhile, preheat the oven to 350° F.
- Sift cornmeal and all-purpose flour along with baking powder and mix real well to make the cornbread fillings.
- Turn the gas range on to medium heat and spread the butter stick on a deep pan (as in the video).
- Pour the earlier prepared cornbread fillings into the deep pan and turn the gas off. Add the jalapeno rings on top of the fillings.
- The oven should be ready by now. Once ready, bake (in the middle rack of the oven – adjust if needed) for a good 40 mins.
- After 40 minutes, do the toothpick test and make sure the toothpick has no moisture. If it does, bake for an additional 5 more minutes and do the toothpick test.
- Let it cool for an additional few more minutes. Now your most awaited jalapeno cornbread is ready to be served.
- Serve & enjoy!
