Jalapeno Cornbread

This recipe will teach you how to make an incredibly addictive homemade Jalapeno Cornbread. Jalapeno Bread goes amazingly well with chili, barbecue, and soup, but you can also enjoy it on its own as well with some warm butter on top. Yum!

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How to Make Jalapeno Cornbread

You can make your own Jalapeno Cornbread with ingredients that are probably already in your pantry. Here’s the recipe:

1. Preheat oven. Preheat oven to 350ºF.
2. Combine the dry ingredients. Add the flour, cornmeal, sugar, baking powder and salt to a bowl and whisk well.
   
3. Combine the wet ingredients. Add the milk, eggs and melted butter to another bowl and whisk to combine.
4. Combine both mixtures. Stir the wet ingredients into the dry until most of the lumps are dissolved.
5. Add the rest of the ingredients. Stir in 2 cups of grated cheddar, sliced scallions and minced jalapeno.
   
6. Transfer. Transfer the mixture to a lightly greased 9×13 inch baking dish.
7. Add toppings. Top with remaining cheddar, extra scallions and jalapeno slices if using.
   
8. Bake. Bake in preheated oven for 30-35 minutes or until a toothpick comes out clean.
9. Serve. Serve warm or at room temperature.

What to Serve with Jalapeno Cornbread

• Chili
• Soups
• Stews
• Grilled meats
• BBQ
• Grilled sausage

Can I Meal Prep Jalapeno Cornbread?

If you’re a fan of spicy food, you may be wondering whether you can meal prep Jalapeno Cornbread. The answer is yes, absolutely. Jalapeno Cornbread is fantastic dish for meal prep because it’s easy to make and can last for several days in the refrigerator.

To meal prep Jalapeno Cornbread, simply follow the recipe as usual, and then cut the cornbread into individual portions. Wrap each portion tightly in plastic wrap or aluminum foil and store them in the freezer.  

Why Is My Jalapeno Cornbread Too Dense?

One of the most common reasons for dense shortbread is an overmixed batter. This activates the gluten in the flour, leading to a heavier texture and a more compressed structure.

Another possible explanation is the amount of liquid used in the recipe. If the batter is too thick from too little moisture, the cornbread will not rise correctly.

Additionally, adding too many jalapeños or other ingredients to the batter can also cause it to become heavy and dense.

Jalapeno Cornbread

This recipe will teach you how to make an incredibly addictive homemade jalapeno cornbread. Perfect for chili, barbecue and soup.

Prep Time: 10 minutes mins

Cook Time: 35 minutes mins

Total Time: 45 minutes mins

Servings: 12

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Ingredients 

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• ▢ 3 cups all-purpose flour
• ▢ 1 cup yellow cornmeal
• ▢ ¼ cup sugar
• ▢ 2 tbsp baking powder
• ▢ 2 tsp salt
• ▢ 2 cups milk
• ▢ 3 eggs
• ▢ 1/2 pound unsalted butter, melted
• ▢ 8 ounces extra-sharp Cheddar, grated
• ▢ 3 scallions, sliced plus extra for garnish
• ▢ 2 large jalapeno, seeded and minced

For garnish:

• ▢ jalapeno slices

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Instructions 

• Preheat oven to 350ºF.
• Add the flour, cornmeal, sugar, baking powder and salt to a bowl and whisk well.
• Add the milk, eggs and melted butter to another bowl and whisk to combine.
• Stir the wet ingredients into the dry until most of the lumps are dissolved.
• Stir in 2 cups of grated cheddar, sliced scallions and minced jalapeno.
• Transfer the mixture to a lightly greased 9×13 inch baking dish.
• Top with remaining cheddar, extra scallions and jalapeno slices if using.
• Bake in preheated oven for 30-35 minutes or until a toothpick comes out clean.
• Serve warm or at room temperature.

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