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best jalapeno cornbread recipe
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: General
Description
This hearty cornbread features a creamy, smoky chipotle cheddar cream cheese swirl for a tender texture and balanced heat. It’s an elevated side dish perfect for family dinners.
Ingredients
- 1.5 cups yellow cornmeal (medium grind)
- 1.25 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 cup buttermilk (or substitute)
- 2 large eggs (room temperature)
- 0.5 cup unsalted butter, melted
- 2–3 fresh jalapenos, finely diced (seeds removed for less heat)
- 4 ounces cream cheese, softened
- 1 cup sharp cheddar cheese, shredded
- 1–2 tablespoons milk or buttermilk
- 1 minced chipotle pepper in adobo sauce
- 0.5 teaspoon adobo sauce
- Fresh cilantro, chopped (for garnish)
- Chipotle powder (for garnish)
Instructions
- Prep Oven and Pan: Preheat the oven to 400°F (200°C) and lightly grease a 9-inch cast-iron skillet or an 8×8 inch baking dish.
- Combine Dry Ingredients: Whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl, ensuring leaveners are distributed evenly.
- Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, room temperature eggs, and cooled melted butter until smooth.
- Combine Batter and Add Jalapenos: Gently pour the wet ingredients into the dry ingredients and stir with a spatula just until moistened. Fold in the diced fresh jalapenos, being careful not to overmix.
- Prepare Smoky Swirl: Combine the softened cream cheese, shredded cheddar, minced chipotle pepper, and adobo sauce in a small bowl. Add 1-2 tablespoons of milk or buttermilk until a smooth, thick, spreadable mixture forms.
- Layer the Cornbread: Spread half of the cornbread batter evenly into the prepared pan. Drop spoonfuls of the smoky cheese swirl over the batter, then carefully spoon the remaining batter over the swirl to cover completely.
- Bake and Check Doneness: Bake for 25-30 minutes, or until the top is golden brown and a wooden skewer inserted into the center comes out clean. If browning too quickly, cover loosely with foil.
- Cool and Serve: Let the cornbread cool in the pan for at least 15-20 minutes before slicing. Garnish with fresh chopped cilantro and a light dusting of chipotle powder before serving.
Notes
To achieve a crispy crust, use a cast-iron skillet and ensure the batter is added to the pan when it’s hot. Avoid overmixing the batter, which can result in a tough texture; a few lumps are fine. Allow the cornbread to cool before slicing to prevent the creamy swirl from oozing out.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 serving
- Calories: 260 kcal
- Sugar: 4 g
- Sodium: 180 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 40 mg