RECIPE: Homemade Jalapeno Cornbread

by Texas Homesteader

When I’m looking for a new recipe I’ll do an internet search, read the reviews, pick a recipe and just go with it. If we like it the recipe stays in my rotation.

But each and every recipe I’ve tried for cornbread has been lacking something.  And usually a little on the dry side too.

Then recently a dear friend brought homemade cornbread to us. It was tasty, lightly sweet and perfectly light textured. We loved it!

I begged for the recipe and she shared it with me. (Thanks Virginia!) I made this cornbread with chopped jalapenos tonight to go with a hearty pot of ham and beans for supper. It also pairs nicely with my homemade Beef & Black Bean Chili. Absolutely delicious! Yes, I’ll share.

Homemade jalapeno cornbread that's tasty, lightly sweet and light textured. Add jalapenos for a nice kick! Baked in a cast iron skillet #TexasHomesteader

Jump to Recipe

Simple, Wholesome Ingredients

First I pulled out and measured the ingredients:  yellow cornmeal, flour, sugar, baking powder,  salt, milk, egg, vegetable oil and some jalapenos.  I love the wholesome ingredients in this recipe.

Then I preheated the oven to 425 degrees and placed my cast iron skillet in the oven as it was preheating.  I think placing the batter in hot cast iron gives the cornbread a nicer crust.

Mixing Up The Cornbread Batter

While the oven (and the skillet) were preheating I mixed the dry ingredients in a small bowl.  In another bowl I mixed the milk, egg and vegetable oil until blended.

Homemade jalapeno cornbread that's tasty, lightly sweet and light textured. Add jalapenos for a nice kick! Baked in a cast iron skillet #TexasHomesteader

Then I combined the ingredients in both bowls, stirring until blended.  I tossed in some chopped jalapenos and then stirred the batter just until the ingredients were fully incorporated.

I like my food spicy so I didn’t seed the peppers. But for a more docile palate the peppers can be seeded to reduce the heat somewhat.

Now I pulled the hot skillet from the oven and greased the bottom of the skillet with unsalted butter. This is to assure that buttery crisp crust that we love so much!

As a side note – look at that beautiful pitch-black flawless cast iron surface.  It’s had over 75 years of TLC and it holds many more years than that in its future!  (sigh….)  Oops, off track again…

Homemade jalapeno cornbread that's tasty, lightly sweet and light textured. Add jalapenos for a nice kick! Baked in a cast iron skillet #TexasHomesteader

Baking The Cornbread In Cast Iron

Now I pour the batter into the hot skillet and place the skillet back in the oven to bake. About 20 minutes later the cornbread is beautifully brown.

When I bring the skillet out of the oven I brush unsalted butter across the surface – just my preference.

We enjoyed the cornbread very much and it’s certainly now in my permanent recipe rotation.  🙂

Homemade jalapeno cornbread that's tasty, lightly sweet and light textured. Add jalapenos for a nice kick! Baked in a cast iron skillet #TexasHomesteader

Here’s the recipe – give it a try!

5 from 2 votes
Print

Jalapeno Cornbread

A light, fluffy spicy homemade cornbread sure to please! #TexasHomesteader

Course bread
Cuisine American
Keyword cast iron, cornbread, jalapeno, spicy
Prep Time 5 minutes
Cook Time 21 minutes
Servings 9 people
Author www.TexasHomesteader.com

Ingredients

  • 1 cup enriched yellow corn meal
  • 1 cup flour
  • 1/4 cup sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 egg
  • 1/4 cup vegetable oil
  • 1-2 chopped jalapenos

Instructions

  1. Preheat oven to 425 degrees. Place cast-iron skillet in oven as it is preheating.
  2. Mix dry ingredients in a bowl and set aside. In another bowl mix milk, egg and oil until blended. Add chopped jalapenos. Combine wet ingredients with dry ingredients and stir until moistened and fairly smooth (about 1 minute.)
  3. Carefully remove hot skillet from oven and grease with butter. Pour batter into skillet and bake 20 to 23 minutes or until toothpick inserted in the center comes out clean.

Recipe Notes

(Note: You can use an 8 inch cake pan that has been greased or sprayed instead of a cast iron skillet)

Mexican-Flavored corn bread: Stir 1 cup whole kernel corn, 2 tablespoons chopped green chilies and 1/2 teaspoon chili powder and follow baking directions above. Remove from the oven and top it with 1/2 cup of shredded cheddar or Monterrey jack cheese if you would like.

~TxH~

Other Favorite Breads

All Bread Posts

Holiday Cooking Tips & Recipes

SIDE DISHES

DESSERTS

BREAD

INGREDIENTS

FOOD SAFETY

 

C’mon by & sit a spell!  Come hang out at our Facebook Page . It’s like sitting in a front porch rocker with a glass of cold iced tea.  There are lots of good folks sharing!  And you can also follow along on Pinterest, Instagram & Twitter

If you’d like to receive an email when a new blog post goes live,
subscribe to our Blog!

 

Save

Save

Save

Spread the love

34 thoughts on “RECIPE: Homemade Jalapeno Cornbread

  1. Monica

    This looks delicious! You know something funny… (or not – haha), I’ve used cast iron pans for several years now and I have yet to bake with them! I’m pinning this recipe for future reference. I love all things Jalapeño and it’s been a long time since I’ve made cornbread!

    Reply
  2. Jamie @ Medium Sized Family

    That looks amazing! I’m going to have to try it for sure.

    I adore my cast iron skillets, but yours looks amazing (especially for its age, haha!). How do you season it? I use shortening after washing to season, but starting to think maybe there’s a better way to do it.

    Reply
  3. Joanne T Ferguson

    G’day One word? YUM Pinned this and your Tomato Powder
    Thanks for sharing at our #SayGdayParty
    Please stop back and say G’day to the hosts and another person at the party if you haven’t already! Next week, why not bring a friend? You can submit up to three! Cheers! Joanne What’s On The List?

    Reply
  4. ColleenB.

    just had cornbread the other night using my aunt’s recipe which is pretty much like yours only without the peppers. Hubby doesn’t like anything hot or spicy. He does like having cornbread with fish and that is about the only time I fix it.
    Thanks for sharing your recipe. I know my SIL will love this. He puts hot peppers in almost everything but leaves out the heat for me and hubby

    Reply
  5. Johanna

    Thank You so much for posting this recipe, I loved it! 🙂 I’ve never tasted cornbread before (I live in Sweden and we don’t have it here) but saw your recipie and had to try it. I’m so glad I did – this is definitly not the last time I make this! 🙂 Thank you again!

    // Johanna

    Reply
  6. Jamie @ Love Bakes Good Cakes

    Cornbread is one of my favorite foods – and this sounds so good! I love the kick from jalapenos! Dropping by to let you know that your recipe is being featured at this week’s Freedom Fridays 🙂 The party goes live at 8:30 pm EST – hope to see you there ♥

    Reply
  7. Rhonda @wine-y wife

    I love ham and beans for dinner and we always have cornbread to go with it. I’ve never made it homemade, always going with good ol’ Jiffy mix. I’m pinning this recipe, so I can try it out soon!

    Reply
    1. Sandra Conover

      5 stars
      It is a great recipe, one that I’ve used for years having found in on the package of corn meal in my early days of cooking. Always cook it in cast iron and it never fails. Recently took a couple of batches premixed with us to Minnesota. Cool day, ham and beans with hot cornbread…doesn’t get much better.

      Reply
      1. Texas Homesteader Post author

        That could have very well been where Mrs. V. got the recipe she shared with me, Sandra. And you’re SO right, ham/beans/cornbread on a cool day – doesn’t get much better than that!

        Reply
  8. Bismah

    Your meal looks so delicious and inviting! Especially the corn bread!
    Stopping by from the “Creative Home and Garden” hop. Following you on G+, Twitter, and Facebook. Looking forward to reading more of your posts.
    Bismah @
    Simple Mama

    Reply
  9. Kathleen Hall

    I make this same recipe, but reduce the sugar to 2 T and use whole wheat flour. It is also better if you can find whole grain stone ground cornmeal.

    Reply
    1. Betty Taylor

      Looks like I need to buy me a cast iron skillet. I used to have one, don’t know what happened to it. Thanks for linking up with us at the Four Seasons Blog Hop. I am pinning this.

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




* Please enter the Biggest Number

This site uses Akismet to reduce spam. Learn how your comment data is processed.