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    Home » Recipes » Jalapeño Cornbread

    Jalapeño Cornbread

    Published: Feb 25, 2013 · Modified: Aug 14, 2021 by Linda Baker · This post may contain affiliate links

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    Make this Jalapeño Cornbread in a cast-iron skillet for a crispy bottom, or 8 x 8 baking dish. It's the perfect compliment with my 3-Bean chili.

    Jalapeño Cornbread

    The making of Jalapeno Cornbread

    What goes better with 3-Bean Chili than Jalapeño Cornbread?

    I love making cornbread in my cast iron skillet. I pop it into the oven while the oven gets to temperature, add a little coating of oil, and pour in the batter, it makes such a nice crisp crusty bottom. If you have a cast-iron skillet that is well seasoned, then I recommend you use it for this recipe. If you don't, you can use a lightly oiled 8 x 8 baking dish, or a pie plate. You could even make these as muffins, but if you do, your baking time will be decreased to about 15 minutes.

    So easy, no box needed..

    Jalapeño Cornbread hot in the cast iron skillet.

    I usually set these up in advance. Mix the dry ingredients in a bowl, mix the wet ingredients in a measuring cup (I do it this way, take a 2 cup measure, put in the buttermilk to 1 cup, then add the oil taking it to 1 ¼ cups, then add the egg. Easy way to measure all in one cup). And right before it's time to cook, I mix it all together and pour it into the pan.

    So easy, no box needed.

    Jalapeño Cornbread on a platter with a piece cut out

    jalapeno-cornbread-skillet

    Jalapeño Cornbread

    LindySez
    Make this Jalapeño Cornbread in a cast-iron skillet for a crispy bottom, or 8 x 8 baking dish. It’s the perfect compliment with my 3-Bean chili.
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    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 25 mins
    Total Time 30 mins
    Course Breads – Biscuits & Muffins
    Cuisine American
    Servings 12 servings
    Calories 145 kcal

    Ingredients
      

    • 1 cup cornmeal
    • 1 cup all-purpose flour you could use gluten free here for a gluten free bread
    • 1 tablespoon baking powder
    • ½ teaspoon salt
    • 2 - 3 tablespoons sugar
    • 1 cup 2% cultured buttermilk
    • ¼ cup extra virgin olive oil or you could use melted butter, or another oil, I like extra virgin olive oil for its health properties
    • 1 large egg
    • ¼ - ⅓ cup canned diced jalapeño peppers drained and patted dry ( or you could dice and sauté some yourself, but I find canned to be very convenient)

    Instructions
     

    • Heat oven to 425°F. If using a cast-iron skillet, coat with oil and place in oven while it heats.
    • In a bowl, mix together the cornmeal, flour, baking powder, salt, and sugar. Set-aside. 
    • In another bowl or measuring cup, mix together the buttermilk, oil, and egg. Add to dry ingredients and stir until just mixed. Stir in the jalapeño. Pour into skillet or another prepared baking dish (if making muffins, only fill half-way. ) Place in oven and bake for about 20 - 25 minutes, or until a toothpick, when inserted in the center, comes out clean (check on muffins after 15.)
    • Allow to cool for 5 minutes, then serve. Delicious with honey butter!

    Nutrition

    Serving: 1gSodium: 227mgFiber: 1gCholesterol: 19mgCalories: 145kcalPolyunsaturated Fat: 5gSaturated Fat: 1gFat: 6gProtein: 3gCarbohydrates: 20g
    Keyword baking, cornbread, spicy
    Tried this recipe?Let us know how it was!

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    Hi, I'm Lindy.

    I am a home-trained chef who loves to cook and eat delicious food. As I like to say, "Life is too short to eat mediocre food". And I find too much food out there is mediocre. I don't think good food needs to be fussy, or difficult to prepare. Most of my recipes are fresh, quick, easy, and tasty while keeping both calories and fats in check. 

    More about me →

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