Jalapeño Cornbread

Ingredients

• 1 1/4 cups all-purpose flour
• 3/4 cup yellow cornmeal
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• ¼ cup dark brown sugar, packed
• 1 teaspoon Diamond Crystal kosher salt
• 1/2 cup unsalted butter, melted and slightly cooled
• 1 cup buttermilk
• 2 Tablespoons maple syrup
• 2 large eggs
• 1-2 fresh jalapeños, seeded and minced
• 1 heaping cup shredded pepper jack cheese
• 1/4 cup finely chopped scallions

Make the Cornbread Batter

First, get your oven preheating to 350F and grease an 8-inch pan.

In a large bowl, mix together the all-purpose flour, cornmeal, baking powder, baking soda, dark brown sugar, and kosher salt.

In another bowl, mix together the melted butter, buttermilk, and maple syrup until they’re well combined. Then, whisk in the eggs.

Combine and Bake

Pour the wet ingredients into the dry ingredients and stir until they’re just combined. It’s okay if there are a few lumps. Stir in the minced jalapeños, shredded pepper jack cheese, and chopped scallions.

Pour the batter into your greased pan and bake for ~25 to 30 minutes. A toothpick stuck in the center should come out with just a few moist crumbs.

Jalapeño Cornbread

The key to this cornbread is its moist, cake-like texture, which comes from using buttermilk. It has a nice balance of light sweetness from the brown sugar and maple syrup, with a little bit of spice from the jalapeños and pepper jack cheese.

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

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Ingredients

• ▢ 1 1/4 cups all-purpose flour
• ▢ 3/4 cup yellow cornmeal
• ▢ 1 teaspoon baking powder
• ▢ 1/2 teaspoon baking soda
• ▢ ¼ cup dark brown sugar packed
• ▢ 1 teaspoon Diamond Crystal kosher salt
• ▢ 1/2 cup unsalted butter melted and slightly cooled
• ▢ 1 cup buttermilk
• ▢ 2 Tablespoons maple syrup
• ▢ 2 large eggs
• ▢ 1-2 fresh jalapeños seeded and minced
• ▢ 1 heaping cup shredded pepper jack cheese
• ▢ 1/4 cup finely chopped scallions

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Instructions

• Preheat oven to 350F and grease an 8-inch pan.
• Mix flour, cornmeal, baking powder, baking soda, brown sugar, and salt in large bowl.
• Combine melted butter, buttermilk, and maple syrup in separate bowl, then whisk in eggs.
• Pour wet ingredients into dry ingredients and stir until just combined.
• Fold in jalapeños, pepper jack cheese, and scallions.
• Pour batter into prepared pan and bake 25-30 minutes until toothpick comes out with few moist crumbs.

Notes

Let cornbread cool in pan for 10 minutes before serving.

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