Cheesy Jalapeño Cornbread
A delightful blend of sweet and spicy flavors, this Cheesy Jalapeño Cornbread is perfect for any meal.
Equipment
- 10-inch cast iron skillet Ideal for achieving a crispy crust.
Ingredients
Main Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon all-purpose flour
- 2 teaspoons baking powder
- 1 /2 teaspoon sea salt
- 1 /4 teaspoon baking soda
- 1 cup almond milk
- 1 large egg
- 1 /4 cup maple syrup
- 1 /4 cup extra-virgin olive oil or any neutral oil
- 4 pieces scallions chopped, reserve some for topping
- 3 /4 cup jalapeño peppers seeded and diced, reserve some for topping
- 3 /4 cup shredded cheddar cheese
- 1 tablespoon butter for greasing the pan
- 1 serving honey butter for serving
Instructions
- Preheat your oven to 350°F with a 10-inch cast-iron pan inside. This helps achieve a nice crust on the cornbread.
- In a large bowl, mix the cornmeal, flour, baking powder, salt, and baking soda. Make sure to whisk them together well to ensure even rising.
- In a medium bowl, whisk together the almond milk, egg, maple syrup, and oil until well combined.
- Combine the wet ingredients with the dry ingredients and stir until just mixed. Be careful not to overmix! Fold in the chopped scallions, diced jalapeños, and shredded cheese.
- Carefully remove the hot skillet from the oven using an oven mitt. Grease it with butter to prevent sticking.
- Pour the batter into the pan, sprinkle with the remaining scallions and jalapeños for an extra pop of flavor, and bake for 20 to 24 minutes. The cornbread is ready when the center springs back to the touch and a toothpick comes out clean. Allow it to cool for at least 20 minutes before slicing to let the flavors meld.
- Serve warm with honey butter for a sweet and savory experience!
Notes
For a spicier kick, leave some jalapeño seeds in the mix. Adjust the amount of jalapeños to suit your taste. No alcoholic drinks allowed, please substitute with a non-alcoholic option.