Jalapeño Cornbread
Total Time
35 mins
Prep Time
15 mins
Cook Time
20 mins
Rating
5 out of 5 stars
(34)
Ingredients
12 servings
- 1 cup cornmeal
- 1 cup plus 1 tablespoon all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- ¼ teaspoon baking soda
- 1 cup almond milk
- 1 large egg
- ¼ cup maple syrup
- ¼ cup extra-virgin olive oil or any neutral oil
- 4 scallions, chopped, reserve some for topping
- ¾ cup seeded and diced jalapeño peppers, 2 to 3 peppers, reserve some for topping
- ¾ cup shredded cheddar cheese
- 1 tablespoon butter, for greasing the pan
- Honey Butter, for serving
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Preparation
Step 1
Preheat the oven to 350°F with a 10-inch cast-iron pan inside.
Step 2
In a large bowl, combine the cornmeal, flour, baking powder, salt, and baking soda.
Step 3
In a medium bowl, whisk together the almond milk, egg, maple syrup, and oil.
Step 4
Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the scallions, jalapeños, and cheese.
Step 5
Remove the preheated skillet from the oven using an oven mitt (be careful because the handle will be hot!) and grease it with the butter.
Step 6
Pour the batter into the pan, sprinkle with the remaining scallions and jalapeños, and bake for 20 to 24 minutes, or until the center springs back to the touch and a toothpick comes out clean. Let cool for at least 20 minutes before slicing.
Step 7
Serve with honey butter.
Step 8
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Chef's notes
This jalapeño cheddar cornbread is a delicious, versatile side dish.
If you have leftover cornbread, it will freeze well for up to a month. Let it thaw overnight at room temperature, or reheat frozen slices in the microwave for about 30 seconds.
