Jalapeño Cornbread: A Perfect Balance of Sweet and Heat

 There's something irresistible about the combination of tender, sweet cornbread studded with spicy jalapeños. This recipe creates a moist, flavorful cornbread that's equally at home alongside a bowl of chili or served as a standalone snack. The fresh jalapeños add both heat and a bright, fresh flavor that elevates this classic comfort food to new heights.

Ingredients

Dry Ingredients:

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2 tablespoons sugar

Wet Ingredients:

• 2 large eggs
• 1 cup whole milk
• 1/2 cup unsalted butter, melted
• 1/4 cup honey
• 2-3 fresh jalapeños, seeded and finely diced
• 1 cup fresh or frozen corn kernels (optional)
• 1/2 cup sharp cheddar cheese, shredded (optional)

Instructions

1. Preheat your oven to 400°F (200°C). Place a 9-inch cast-iron skillet inside to heat while preparing the batter. If you don't have a cast-iron skillet, grease a 9-inch square baking pan.
2. In a large bowl, whisk together the flour, cornmeal, baking powder, salt, and sugar until well combined.
3. In a separate medium bowl, beat the eggs until light and fluffy. Add the milk, melted butter, and honey, whisking until thoroughly combined.
4. Pour the wet ingredients into the dry ingredients, stirring just until mixed. Be careful not to overmix – a few small lumps are fine.
5. Fold in the diced jalapeños, corn kernels (if using), and shredded cheese (if using) until evenly distributed throughout the batter.
6. Carefully remove the hot skillet from the oven and add a tablespoon of butter, swirling to coat the bottom and sides. Pour in the batter, spreading it evenly.
7. Bake for 20-25 minutes, or until golden brown on top and a toothpick inserted into the center comes out clean. The edges should be crispy and slightly pulled away from the sides of the pan.
8. Let cool in the pan for 10 minutes before slicing and serving.

Recipe Notes

• Heat Level: For milder cornbread, remove all seeds and membranes from the jalapeños. For extra heat, leave some seeds in or add an additional jalapeño.
• Storage: Store cooled cornbread in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
• Variations: Try adding crumbled bacon, diced bell peppers, or different types of cheese to create your own unique version.

Serving Suggestions

This jalapeño cornbread pairs beautifully with:

• Hearty chili or stews
• Barbecued meats
• Southern-style beans
• Honey butter for spreading
• As a base for cornbread stuffing

The combination of sweet cornbread with spicy jalapeños creates a versatile side dish that brings both comfort and excitement to any meal. Whether you're serving it at a backyard barbecue or alongside a weeknight dinner, this recipe is sure to become a family favorite.