Best 7 Spicy Jalapeno Cornbread Recipes

JALAPENO CORNBREAD RECIPE

Steps:

• Heat oven to 375 degrees F (190 degrees C).
• Whisk together the milk, melted butter, eggs and creamed corn together in a small bowl.
• In a larger bowl, combine the cornmeal, flour, sugar, salt, baking powder, baking soda, and black pepper.
• Pour the wet ingredients into the dry ingredients and stir together.
• Stir in the chopped jalapenos and shredded cheese.
• Pour the batter mixture into a lightly oiled baking dish and bake for 25-35 minutes, or until the cornbread sets and an inserted toothpick comes out dry in the center.
• Cool slightly, slice and serve.

JALAPENO CORNBREAD

Steps:

• Preheat oven to 350°F, and place butter into an 8-inch cast iron or oven-proof skillet.
• Place the skillet in the preheated oven, and allow the butter to melt while you prepare the remaining ingredients.
• In a large bowl, mix together flour, cornmeal, baking powder, and salt. Set aside.
• In a separate medium bowl, combine egg, milk, and buttermilk.
• Add the wet ingredients to the dry ingredients and stir to combine. Carefully stir in the melted butter, then fold in jalapenos and cheese.
• Scoop the batter into the hot skillet. Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
• Serve immediately with extra butter or honey. See post for storage options.

SPICY JALAPENO CORNBREAD

Steps:

• In a large bowl, combine cornmeal, cheese, baking powder and salt. In another bowl, beat the eggs, add corn, buttermilk, oil and jalapenos. Stir into dry ingredients just until moistened. , Transfer to a greased 9-in. square baking pan. Bake at 350° for 50-55 minutes or until toothpick inserted in the center comes out clean. Cut into squares; serve warm.

JALAPENO CHEDDAR CORNBREAD

Steps:

• Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.
• Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.
• Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.

THE BEST JALAPEñO SKILLET CORNBREAD

Steps:

• Preheat the oven to 400°F. Use the vegetable oil to grease a 10-inch cast iron skillet. Place the skillet in the oven to heat.
• In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda.
• In a separate bowl, combine the eggs, buttermilk, melted butter, and jalapeño peppers.
• With a spatula, add the wet ingredients to the dry ingredients. Stir to combine. Gently fold in the corn kernels and optional shredded cheese.
• Once the skillet is hot in about 10 minutes, approximately the length of time it takes to make the batter, carefully remove from the oven. Pour the batter into it, evenly spreading it across the pan.
• Place the skillet immediately back into the oven. Bake for 20-25 minutes, until the top is lightly brown and a toothpick inserted into the center comes out clean with a few crumbs.
• Remove from the oven and let cool slightly before cutting into wedges and serving.

MOIST JALAPENO CORN BREAD

Steps:

• In a bowl, combine the first six ingredients. In another bowl, whisk the eggs, buttermilk and oil. Add to the dry ingredients and stir just until moistened. Stir in jalapenos. Pour into a greased 9-in. square baking pan., Bake at 400° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cut into squares or wedges. Serve warm.

SWEET JALAPENO CORNBREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
• Beat margarine and sugar together in a large bowl until smooth. Combine cornmeal, flour, baking powder, and salt in another bowl. Stir eggs and milk in a third bowl. Pour 1/3 milk mixture and 1/3 flour mixture alternately into margarine mixture; whisk until just mixed. Repeat with remaining ingredients and stir in jalapeno peppers. Spread mixture evenly into prepared baking pan.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, 22 to 26 minutes. Cool in the pan for 10 minutes before slicing.