Description
A tender, moist Southern cornbread studded with spicy jalapeños. Perfect for sides or standalone comfort food, this easy recipe balances heat and corn flavor beautifully.
Ingredients
1 cup all-purpose flour
1 cup yellow cornmeal, fine or medium grind
1/4 cup granulated sugar
2 teaspoons baking powder
1 teaspoon salt
2 large eggs, room temperature
1 cup buttermilk, room temperature
1/2 cup raw jalapeños, finely diced
Instructions
Preheat oven to 375°F (190°C)
Line a 9×5 inch loaf pan with parchment paper
In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt
In another bowl, whisk eggs, then stir in buttermilk and jalapeños
Pour wet ingredients into dry ingredients and mix until just combined
Transfer batter to prepared pan and smooth the surface
Bake for 25-30 minutes until golden and a toothpick inserted in the center comes out clean
Cool slightly in the pan before slicing and serving
Notes
Adjust jalapeño quantity to control heat level
Use a plate or parchment paper to easily remove the cornbread from the pan
Store leftovers in an airtight container at room temperature for up to 3 days
- Prep Time: 15
- Cook Time: 25
- Category: Bread & Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 6g
- Sodium: 300mg
- Fat: 2.5g
- Saturated Fat: 0.8g
- Carbohydrates: 23g
- Fiber: 0.8g
- Protein: 4.5g
- Cholesterol: 35mg