Jalapeño Cornbread
If you love cornbread and a little extra kick to your meals, jalapeño cornbread is where it's at! This sweet and spicy recipe is made with jalapeños, bell pepper, corn, cornmeal, sugar, and flour. Top it with butter and serve warm!
Ingredients
- 1/4 cup jalapeños, seeded and chopped fine
- 1/4 cup bell peppers chopped fine (reserve a bit for topping)
- 1/4 cup organic corn, canned or fresh
- 1 1/4 cup cornmeal
- 1 3/4 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 tbsp baking powder
- 1 1/2 tsp salt
- 1/2 cup milk (or water)
- 1/2 cup olive oil
- 4 eggs, large and beaten lightly
- 1/2 cup cheddar cheese, shredded
Instructions
- PREP: Preheat your oven to 350°F, and place 10-inch cake pan or cast-iron skillet inside while it heats up.
- COOK: In another skillet over medium heat, add jalapeños, bell peppers, and corn. Cook until wilted, about 3-5 minutes. Remove from heat and let fully cool.1/4 cup jalapeños,, 1/4 cup bell peppers, 1/4 cup organic corn,
- MAKE BATTER: In a large bowl, combine cornmeal, flour, baking powder, sugar, and salt.In another medium bowl, combine egg, milk, and oil. Whisk together to combine.Pour the medium bowl of wet ingredients into the large bowl with dry ingredients and mix to combine. Then fold in the cooked bell peppers, jalapeños, and corn, then mix in the cheese.1/4 cup jalapeños,, 1/4 cup bell peppers, 1/4 cup organic corn,, 1 1/4 cup cornmeal, 1 3/4 cup all-purpose flour, 3/4 cup granulated sugar, 1 tbsp baking powder, 1 1/2 tsp salt, 1/2 cup milk, 1/2 cup olive oil, 1/2 cup cheddar cheese,, 4 eggs,
- BAKE: Remove the preheated pan/skillet from the oven with a potholder, and grease it with butter. Then pour the batter into the buttered pan/skillet, sprinkling the reserved bell peppers and jalapeños on top. Bake for 20 to 24 minutes, or until a toothpick comes out clean.
- COOL & SERVE: Let it cool for about 15 to 20 minutes, then slice and serve! Enjoy!
Notes
SUBSTITUTION OPTIONS:
- MAPLE SYRUP: You can use 1/4 cup maple syrup in place of the granulated sugar. Just be sure to add the maple syrup to the medium bowl of wet ingredients, instead of with the dry ingredients.
- SCALLIONS: You can use scallions in addition to or in substitution of the bell peppers. Same measurement if replacing, if using in addition to, then do 1/8 cup finely chopped scallions and 1/8 cup finely chopped bell pepper.
- WATER: You can use water in substitution for the milk.
- BUTTERMILK: You can use buttermilk in substitution for the regular milk.