dgbaking This Cornbread has the right amount of heat and moisture. It’s a lovely cornbread that is not dry but not too moist either. The flavor and ingredients in the cornbread balance out so that you are not getting too much of one ingredient. I usually pair it with a raspberry, guava or strawberry jam. Drizzling some honey or butter on top before eating is also delicious. Enjoy and let me know if you made it!
Jalapeno Cornbread
This Cornbread has the right amount of heat and moisture. It's a lovely cornbread that is not dry but not too moist either. Recipe may contain affiliate links
Equipment
- 1 10 inch cast iron skillet see notes
- butter for pan
Ingredients
Dry Ingredients
- 1 1/4 cup all purpose flour
- 3/4 cup fine cornmeal
- 1/4 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
Wet Ingredients
- 1 cup buttermilk see notes
- 1/2 cup bacon fat see notes
- 2 large eggs-room temp
- 2 tbsp maple syrup see notes
- 3 medium Jalapeno Pepper see notes
- 1 cup cheddar cheese
Instructions
- Preheat oven to 350 degrees
- start by buttering pan that you are using and set aside- I used a 10 inch cast iron skillet- if using a cast iron, butter it and place it in the oven to heat up, while you get the rest of your ingredients ready, so that you can ensure a crispy crust and even baking.
- In a large bowl, bring together all of your dry ingredients, whisk and set aside
- in a smaller bowl, combine all of your wet ingredients except for the jalapeno and cheddar cheese
- pour wet ingredients over dry ingredients and whisk until just combined. add the jalapeno and cheddar cheese and continue to whisk until just combined- clean edges of bowl with a spatula-
- take hot cast iron skillet out of the oven and pour the batter into the skillet
- bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean and top looks golden in color
- leave out at room temp for a couple of days. I leave it inside the cast iron and lay a towel on top or cover in aluminum foil. This doesn't last long in my house though!
Notes
baking dish– used a 10inch cast iron skillet to get a browned crust that has its own yummy flavor. I also have an 8×8 ceramic pan and a 9 inch cake pan that I have used to bake this. The bigger the pan, the less height your cornbread will have so keep that in mind.
-that is when using a cast iron, I like to butter the pan and place in the oven to heat up first, while I work on the rest of the recipe, because this ensures even baking, since cast iron takes a while to heat up evenly but once its hot, stays hot and the even baking ensures a crispy crust.
buttermilk- I tend to make my own buttermilk of 1 cup and 2 tbsp of apple cider vinegar. Feel free to buy yours
bacon fat- this recipe calls for 1/2 cup of fat. Whether that is melted butter, bacon fat, olive oil or a neutral oil of your choice. I didn’t have enough bacon grease, only had 1/4 cup so mixed in 1/4 cup of melted butter. I use salted butter, always
maple syrup- can be replaced with honey
jalapeno pepper- I had 3 medium sized jalapeno peppers in my fridge and used all 3. If my jalapenos were large, Id probably use 3 anyway, as these peppers don’t have much heat. Feel free to use just 2.
10 inch cast iron
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