It feels like summertime and that means it’s time to make Homemade Spicy Jalapeno Cornbread.
This recipe is baked in a cast iron skillet made with stone ground
cornmeal, real corn pieces, and chopped spicy jalapeno chunks.
My Spicy Jalapeno Cornbread is sweetened with honey and flavored with the best- melted butter!
Spicy Jalapeno Cornbread can be perfectly paired with BBQ (duh!) but you can do so much more with it.
Pair this with a fresh tomato, avocado, mozzarella salad or even a mixed greens salad.
OR as a side for any fresh soup, handheld or chicken dish.
You could even serve this as an appetizer with a flavored butter or pepper jelly.
Personally I love the texture of this cornbread. First and foremost I am the first person
to buy those pre-made mixes to make corn bread muffins for Chili (the best
accompaniment to Chili in my opinion) BUT there is something about this flavor, the chunks
of realness and the earthy filling flavor you get with this made from scratch recipe.
- 1 1/4 cup stone ground cornmeal
- 1/2 cup canned or fresh corn kernels
- 1/2 teaspoon baking soda
- 1 cup nonfat buttermilk (I used regular)
- 1/2 cup reduced fat sharp cheddar
- 2 tablespoons chopped pickled jalapenos
- 1 1/2 tablespoons butter, melted
- 1 1/2 tablespoons honey
- 1 tablespoon veggie oil
- 2 large eggs, slightly beaten
- 3/4 teaspoon salt
- cooking spray
- Heat oven to 375 degrees.
- Spray a cast iron skillet until well coated.
- Place in oven until heated, or for about 5 minutes.
- Combine cornmeal, corn, baking soda, and salt in a large bowl.
- Mix with a whisk until combined.
- Mix buttermilk, cheese, jalapenos, butter, oil, eggs, and honey in another bowl.
- Mix buttermilk mixture into cornmeal mixture and combine slowly.
- Pour mixture into cast iron skillet.
- Bake for 20-30 minutes until a poker comes out clean.
- Cool for 10 minutes and cut into 12 pieces.
AU and I are ready to grill some BBQ chicken legs and serve this on the side!