Description
Spicy jalapeño pepper jack cornbread delivers a zesty twist on classic southern comfort. Warm, cheesy slices promise comfort with a kick that satisfies hungry souls craving bold flavors and hearty hospitality.
Ingredients
Scale
Main Dry Ingredients:
- 1 cup (120 g / 4.2 ounces) yellow cornmeal
- 1 cup (125 g / 4.4 ounces) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon smoked paprika (optional)
- ¼ cup (50 g / 1.8 ounces) granulated sugar
Wet Ingredients:
- 1 cup (240 milliliters / 8 fluid ounces) buttermilk
- 2 large eggs
- ¼ cup (60 milliliters / 2 fluid ounces) unsalted butter, melted
- ½ cup (120 milliliters / 4 fluid ounces) vegetable oil
Cheese and Pepper:
- 1 cup (100 g / 3.5 ounces) shredded Pepper Jack cheese
- 12 jalapenos, finely chopped (seeds removed for less heat)
Instructions
- Prepare the baking environment by warming the oven to 375F (190C) and generously coating a 9×9-inch baking dish or cast-iron skillet with cooking spray or butter.
- Create a dry ingredient foundation by thoroughly whisking cornmeal, flour, sugar, baking powder, salt, and smoked paprika in a spacious mixing bowl until perfectly integrated.
- In a separate vessel, vigorously combine buttermilk, eggs, melted butter, and vegetable oil, ensuring a smooth, well-blended liquid mixture.
- Gently merge the wet and dry ingredients, stirring with minimal agitation to prevent toughening the batter. Carefully fold in vibrant Pepper Jack cheese and zesty chopped jalapenos, distributing them evenly throughout the mixture.
- Transfer the dynamic batter into the prepared baking vessel, smoothing the surface to create an even layer that promises consistent baking.
- Slide the dish into the preheated oven and bake for 25-30 minutes, watching for a golden-brown crust and checking doneness by inserting a toothpick near the center – it should emerge clean and dry.
- Remove from the oven and allow the cornbread to rest and settle for 10 minutes, which helps it maintain structural integrity when slicing. Serve warm, optionally accompanied by a pat of butter or drizzle of honey for enhanced flavor.
Notes
- Customize heat levels by removing jalapeno seeds for milder cornbread or adding extra peppers for more spice.
- Swap buttermilk with Greek yogurt or regular milk mixed with vinegar for a tangy alternative if buttermilk is unavailable.
- Enhance texture by using a combination of fine and coarse cornmeal for a more complex, rustic mouthfeel.
- Store leftover cornbread wrapped tightly in foil at room temperature for 2-3 days, or freeze for up to a month to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snacks, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 290
- Sugar: 6 g
- Sodium: 360 mg
- Fat: 17 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 60 mg