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Easy Jalapeo Cornbread

🌶️ Easy Jalapeño Cornbread: 7 Secrets for Perfect Moist Texture

Chef Andrew
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 People
Calories 240 kcal

Equipment

  • 1 9-inch cast-iron skillet  (or 8x8 baking pan) – key for crispy edges!
  • 1 Mixing bowls  (2 medium/large)
  • 1 Whisk  (or fork for combining dry/wet ingredients).
  • 1 Measuring cups/spoons.
  • 1 Oven mitts  (cast iron gets HOT!).
  • 1 Cooling rack  (to prevent soggy bottoms).
  • 1 Knife or spatula (for slicing).

Ingredients
  

  • 1 cup cornmeal Cup (medium grind)
  • 1 Cup flour cup (or gluten-free 1:1 blend)
  • 2 tsp baking powder
  • 1 cup buttermilk (or milk + lemon juice)
  • 1/2 cup jalapeños 1/2 cup diced (fresh/pickled)

Instructions
 

  • Preheat oven to 375°F. Grease skillet
  • Whisk dry ingredients in a bowl.
  • Combine wet ingredients separately.
  • Mix wet + dry, fold in jalapeños. Bake 20-25 mins.
  • Rest 10 mins before slicing.