Jalapeño Cornbread

Hello carbs, happy to see you again. With the weather dipping below the double digits in the evenings these days, I find myself gravitating towards heavier foods. 

I love when I have an idea to make something and I magically have all the ingredients already in my house. Especially when it’s rainy and I’m feeling extra lazy like this past weekend. I made this cornbread while I listened to music in my pajamas. Don’t judge me. You’ve done it too. And if you haven’t, I highly recommend you give it a try.

This cornbread is super simple to make. I love any recipe that doesn’t require me to haul out my electric mixer. I made chilli last week and immediately thought this cornbread would have been the perfect accompaniment. They are dense and have some great heat from the diced jalapeño. They key to soft cornbread or any baking is to not over-mix the batter. If you thought I was going to say make it in your pajamas, that’s also not a bad idea. 

In a large bowl, combine cornmeal, flour, baking soda and salt.

In a separate bowl, whisk together melted butter, eggs, sugar, buttermilk, and honey.

Pour wet ingredients over the dry ingredients.

Mix gently with a rubber spatula until just combined.

Over mixing will result in too much air and dry cornbread.

Add in diced jalapeno.

Add in cheese.

Gently fold until just combined.

Scoop batter evenly into greased muffin tins, about 1/2 – 3/4 of the way full. 

Looking good.

Place a sliced jalapeno on top of the batter and gently press.

Bake in a 375 degree fahrenheit oven for 15 minutes, or until a toothpick inserted in the middle comes out clean.

Cool in the pan for 5 minutes and transfer to a wire rack to cool completely.

Dense and delicious.

The jalapeno gives this bread such a nice heat.

Enjoy!

Print

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Jalapeño Cornbread

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 12

Ingredients

• 1 cup all-purpose flour
• 1 cup cornmeal
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup buttermilk
• 1/2 cup unsalted butter, melted
• 1/2 cup sugar
• 2 large eggs
• 1 tbsp honey
• 3 jalapeños, 2 seeded and diced, 1 sliced for topper
• 1/4 cup shredded cheddar cheese

Instructions

1. In a large bowl, combine cornmeal, flour, baking soda and salt.
2. In a separate bowl, whisk together melted butter, eggs, sugar, buttermilk, and honey.
3. Pour wet ingredients over the dry ingredients.
4. Mix gently with a rubber spatula until just combined.
5. Over mixing will result in too much air and dry cornbread.
6. Add in diced jalapeno and cheese. Gently fold until just combined.
7. Scoop batter evenly into greased muffin tins, about 1/2 – 3/4 of the way full.
8. Place a sliced jalapeno on top of the batter and gently press.
9. Bake in a 375 degree fahrenheit oven for 15 minutes, or until a toothpick inserted in the middle comes out clean.
10. Cool in the pan for 5 minutes and transfer to a wire rack to cool completely.
11. Enjoy!

Notes

Adapted from: damndelicious.net

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http://www.claudiascookbook.com/2016/09/24/jalapeno-cornbread/