Moist Jalapeno Cornbread

Cornbread.   I love you.  

Jalapeno Cornbread, I especially love you.

I love how moist you are. I love how brown your edges stay.  I love the kick of the jalepenos.    

I’m totally in my 90s music mood right now and am jamming to Britney Spears “You Drive Me Crazy” and that’s exactly how I feel about this cornbread. 

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Cornbread is such a comfort food.  It’s always a dinner favorite on the side to soak up the juices, gravy or just devour by itself.  When I found myself craving some cornbread to go along with BBQ ribs (recipe coming soon!) I whipped up this recipe.  This cornbread is a winner, and for those that love a spicy kick you will love it.  This recipe uses 3 tablespoons of diced jalapeno peppers which makes it spicy enough to give it that extra pop, but not too hot that you can’t eat 6 pieces of cornbread in a row.  That’ real talk y’all. 

This recipe asks for 1 cup of buttermilk which makes it as soft as a cloud.  I didn’t have buttermilk but I learned how to make some quickly with ingredients you have in your kitchen I’m sure!  For 1 cup of buttermilk you need 1 cup of milk + 1 tablespoon lemon juice.  That’s it!   Place your tablespoon of lemon juice in a 1 cup measuring cup.  Add your milk to fill up to the 1 cup mark.  Then let stand for 5 minutes, you will see it will start to thicken up.  Boom, buttermilk! It’s that easy!

Next time you’re looking for a quick cornbread, look away from your usual box mix and make some homemade cornbread.  It’s well worth it.

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Moist Jalapeno Cornbread
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Ingredients
  1. 1/2 cup butter - melted
  2. 2/3 cup sugar
  3. 2 eggs
  4. 1 cup buttermilk (see notes for homemade if needed)
  5. 1/2 teaspoon baking soda
  6. 1/2 teaspoon salt
  7. 1 cup flour
  8. 1 cup cornmeal
  9. 3 tablespoons diced jalapeno peppers
Instructions
  1. Preheat oven to 375 degrees.
  2. In a bowl whisk together butter and sugar. Add in eggs, buttermilk and baking soda. Stir to combine.
  3. Add flour, cornmeal, jalapeno peppers and salt. Continue to stir to combine.
  4. Spray a 8x8 pan with non stick spray. Pour cornbread mixture into pan.
  5. Bake for 35 minutes.
  6. Let cool for 20 minutes then cut into slices.
Notes
  1. For 1 cup of buttermilk you need 1 cup of milk + 1 tablespoon lemon juice. That's it! Place your tablespoon of lemon juice in a 1 cup measuring cup. Add your milk to fill up to the 1 cup mark. Then let stand for 5 minutes, you will see it will start to thicken up. Boom, buttermilk! It's that easy!
Brooklyn Farm Girl http://brooklynfarmgirl.com/

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Here’s the mix with our homemade buttermilk added in.  I don’t think I’ll ever buy store bought buttermilk again!

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Here’s your diced jalapeno.  You can use red or green, whatever you prefer.

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I did mostly red with a few green pieces thrown in.  This would be super cute for Christmas!

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Before and after baking.  

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The top of this cornbread is just purrrrrrrfect.

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Let the bread cool then cut into pieces.  Try not to eat them all at once. 

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A little brown on the top..

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And brown on the sides…

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And perfectly moist inside!

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Cornbread, I love you.

Enjoy!

 

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