jalapeno cornbread recipe

Why eat plain old jalapeño cornbread when you can make these jalapeño cornbread poppers from Delish.com.

Jalapeño Cornbread Poppers

jalapeños

bacon

JIFFY corn muffin mix

sour cream

black pepper

c. creamed corn, drained (optional)

c. shredded Cheddar

tbsp. finely chopped chives,

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Cornbread + bacon + jalapeño + cheese … it just makes too much sense.

Cornbread Jalapeño Poppers Are The Most Genius Use Of Jiffy Mix

This sweet &amp; spicy cornbread puts a fun twist on a long-time favorite. It’s loaded with flavor from fresh jalapenos, corn, and sweetened condensed milk. Yum!&nbsp;

Sweet and Spicy Cornbread

LA LACHERA Sweetened Condensed Milk (14 oz. can)

jalapenos

corn kernels,

cornmeal

all-purpose flour

sugar

tsp baking powder

salt

1, egg beaten

water

olive oil

Olive oil spray

Preheat oven to 400 degrees (Fahrenheit).

Spray a non-stick pan with olive oil spray, and heat over medium-high heat. Cook jalapeno peppers for 3-5 minutes, until softened. Set aside.

In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt.

Add the jalapenos and corn kernels to the flour mixture, and toss to coat.

Add the sweetened condensed milk, egg, water, and olive oil to the bowl. Mix until well combined.

Pour the batter into a prepared baking pan. Bake for 20-25 minutes, until golden brown. Cornbread is done when a knife inserted into the bread comes out clean.

Thank you for this awesome looking and healthy recipe...

Jalapeño Cheddar Cornbread has that perfect cornbread crust. This classic Southern cornbread is studded with cheesy cheddar and diced jalapeños.

Jalapeño Cheddar Cornbread Recipe

brown sugar

baking powder

baking soda

cheddar

jalapeños (seeded and diced)

unsalted butter (melted)

buttermilk (shaken)

neutral oil

eggs (at room temperature)

scallions (ends trimmed and thinly sliced)

unsalted butter (at room temperature)

flakey sea salt

Preheat your oven to 400 degrees F. Set your 10-inch cast iron on the stove.

In a large bowl, whisk together the flour, cornmeal, brown sugar, baking powder, baking soda and salt. Add the shredded cheddar and diced jalapeños and toss the dry ingredients together.

Place the skillet over medium-high heat and add the butter. When melted, swirl it around so that it coats the entire bottom of the pan, as well as the sides. Turn the heat off.

In a medium bowl or a large measuring cup, measure out the buttermilk, whisk in the eggs, and neutral oil. Lastly, pour in the melted butter (some butter remaining in the pan is great! don’t scrape it clean with a spatula). Whisk until combined. Pour the wet ingredients into the dry and mix no flecks of flour remain, being sure not to overmix the cornbread. Pour the batter into the buttered cast iron skillet and immediately transfer to the oven to bake until golden brown on top and until a skewer inserted into the center comes out clean, about 25 to 30 minutes

To Make the Cornbread:

In a small skillet set over medium heat. Add the scallions and cook until bright green and softened, about 1 minute. Add a pinch of salt and mix.

In a small bowl, add the softened butter and scallions. Mix together until combined. Add to a small bowl and sprinkle the top with flaky sea salt.

Serve with warm cornbread.

To Make the Scallion Butter:

This cornbread is delicious. I do add a can of cream style corn instead of the oil and it gives it an incredible texture.

Definitely a 5-star recipe, and the scallion butter was literally like the icing on the cake!!! The recipe was easy to follow. I took it to a work Thanksgiving potluck. I got so many compliments and requests for the recipe. Although I doubled the recipe, I ran out. Now the family is upset that I didn't make enough for them, so I am making it for Thanksgiving this year. Thank you

Love this recipe, I make it every year! Can I make this in a small muffin tray? If so, how long should I bake for?

I felt it was a bit too oily. 😕 Next time I’d omit the vegetable oil and only use the butter

Even my non-cornbread child loved this recipe! We went with a honey butter instead of the scallion butter (because I didn’t have scallions on hand) and it was amazing!

It was ok. A little spongy and not enough sweetness of cornbread. I would definitely add more sugar next time.

This is the best cornbread! I used 3/4 cup of masa harina and 1/4 cup of coarse cornmeal in place of the 1 cup of cornmeal and and extra jalapeno. So good! Thank you!

Absolutely love this recipe!! Thanks so much for sharing!

This recipe is so delicious!  I will definitely be making it again.

This sweet and spicy jalapeño cornbread is moist, tender, and delicious. Slather slices with honey butter to take them over the top.

Jalapeño Cornbread

sea salt

almond milk

maple syrup

extra-virgin olive oil oil

scallions (chopped, reserve some for topping)

peppers

cheddar cheese

butter (for greasing the pan)

Honey Butter (for serving)

Preheat the oven to 350°F with a 10-inch cast-iron pan inside.

In a large bowl, combine the cornmeal, flour, baking powder, salt, and baking soda.

In a medium bowl, whisk together the almond milk, egg, maple syrup, and oil.

Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the scallions, jalapeños, and cheese.

Remove the preheated skillet from the oven using an oven mitt (be careful because the handle will be hot!) and grease it with the butter.

Pour the batter into the pan, sprinkle with the remaining scallions and jalapeños, and bake for 20 to 24 minutes, or until the center springs back to the touch and a toothpick comes out clean. Let cool for at least 20 minutes before slicing.

Serve with honey butter.

Great recipe Great cornbread! We all loved it and ,yes, we made the honey butter also. Yum! I had Red jalapenos also and with the green ones it gave it a colorful Christmas look although it's July. Thanks!

Fantastic recipe! I didn’t have milk so used half and half cut either water. Also used candied jalapeños that I made a few weeks ago and stored in the refrigerator. Moist and tangy. Will definitely make again.

Could you add cheese to the cornbread? Have successfully made this twice strictly to the recipe, but wondering how off balance it would be to add a cup of grated cheese. I might give it a go

We have a local bbq restaurant chain, Jack Stack in KC, and one of the things they're known for is their jalapeño corn bread. I definitely think this is better than that. Thank you!

I just had this for a cookout and it was a huge hit! I'm actually making a second batch tonight because everyone was commenting that it was sad there was so much leftover meat and no cornbread to go with it. 

I did 1.5 TB honey instead of the maple syrup.

This was delicious and I used a tablespoon of honey instead of syrup. So easy.Thank you

I made these into muffins and they turned out very moist and flavorful. Most cornbread I’ve eaten are usually so dry and crumbly but this recipe is the complete opposite! I substituted honey for maple syrup and enjoyed the subtle sweetness.

I just made some.  It is awesome.  I didn't have any maple syrup and so, having considered it's viscosity, I used honey and just halved the amount.  It worked marvelously!

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Jalapeño Cornbread Poppers

Sweet and Spicy Cornbread

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Jalapeño Cornbread

Top 4 jalapeno cornbread recipe recipes from across the web

The most viewed jalapeno cornbread recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Jalapeño Cornbread Poppers

Sweet and Spicy Cornbread

Jalapeño Cheddar Cornbread Recipe

Jalapeño Cornbread

The most viewed jalapeno cornbread recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine