Jalapeno Cornbread
A versatile, swappable cornbread base with fresh jalapeños and customizable mix-ins that range from savory cheese and herbs to sweet additions and proteins. Perfect as a side dish, snack, or the foundation for breakfast casseroles.
Ingredients
Method
Preheat oven to 400°F (200°C). Grease an 8x8 inch baking pan with butter or oil.
Seed and mince the jalapeños (leave seeds in if you prefer more heat). Chop the green onions and shred your cheese of choice.
In a large bowl, whisk together cornmeal, all-purpose flour, baking powder, salt, and sugar until well combined.
In another bowl, whisk eggs, then blend in buttermilk and melted butter. Fold in minced jalapeños.
Pour wet ingredients into dry ingredients. Stir until just combined—do not overmix; a few lumps are fine. Fold in cheese, green onions, and your chosen optional protein or vegetable (corn, bell pepper, bacon, etc.). If using hot sauce, stir it in now.
Pour batter into prepared pan and smooth the top. Bake for 22–28 minutes, until a toothpick inserted in the center comes out clean and the top is golden brown.
Let cool in pan for 5 minutes, then turn out onto a wire rack or cut into squares and serve warm with butter, honey, or your favorite spread.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
Plan this in GreenplateAi →