Description
Indulge in the delightful experience of making Jalapeño Cornbread, a perfect side dish that combines sweetness and spice in every bite. This cornbread features a tender, moist texture enhanced by creamy jalapeño filling and topped with a luscious honey glaze. It’s an irresistible addition to any meal—be it a barbecue, family gathering, or cozy dinner at home. Easy to prepare and adaptable to suit your heat preference, this cornbread is sure to impress your guests and elevate your dining experience.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup yellow cornmeal
- ⅔ cup granulated sugar
- 1 ½ tablespoons baking powder
- 1 teaspoon salt
- 8 tablespoons unsalted butter (melted)
- 1 ¼ cups whole milk
- ½ cup vegetable oil
- 3 large eggs (room temperature)
- 1 to 3 jalapeño peppers (diced)
- 8 ounces cream cheese (softened)
- ½ cup sharp cheddar cheese
Instructions
- Preheat your oven to 350°F. Prepare an 8-inch square baking pan with nonstick spray and parchment paper.
- In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
- In another bowl, mix melted butter, milk, vegetable oil, and eggs until smooth. Gradually combine with dry ingredients.
- In a separate bowl, blend cream cheese, cheddar cheese, garlic powder, and diced jalapeños for the filling.
- Pour half the batter into the prepared pan. Add dollops of jalapeño filling on top and cover with remaining batter.
- Bake for about 40 minutes until golden brown and a toothpick comes out clean.
- For the glaze, mix honey and melted butter until smooth; brush over warm cornbread after baking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square (80g)
- Calories: 250
- Sugar: 10g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg