Mexican Jalapeño Cornbread Recipe
Cinco de Mayo is right around the corner and this delicious Mexican Jalapeño Cornbread with kernels of corn and sliced jalapeños is perfect.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 8 servings
- 1-1/2 cups white or yellow cornmeal
- 1 cup all-purpose flour
- 1 Tbsp baking powder
- 1 tsp kosher salt
- 2 Tbsp granulated sugar
- 1-1/2 cups buttermilk
- 2 large eggs beaten
- 1 cup fresh or frozen corn kernels
- 1/2 cup unsalted butter melted
- 2 Tbsp unsalted butter
- 2 jalapeno peppers thinly sliced
Preheat oven to 400 degrees.
Add the cornmeal, flour, baking powder, salt, and sugar to a large bowl and whisk to combine. Set aside.
Add the buttermilk, corn, and eggs to a small bowl and whisk to combine.
Add the buttermilk mixture and butter to the dry ingredients. Stir just to combine. Do not overmix.
Place a well-seasoned cast iron skillet over medium-high heat and heat for 2 minutes. Add 2 Tbsp butter. When the butter has melted, tilt the skillet to ensure it completely coats the bottom and about halfway up the sides of the pan.
Pour the cornmeal batter into the hot skillet and place back on the stove. Cook for 2 minutes without stirring.
Add the jalapeño slices and place the skillet into the oven. Bake for 25 minutes or until the sides of the cornbread are golden brown and are pulling away from the sides of the skillet. Let the cornbread stand for 10 minutes and serve while still warm.
Calories: 303kcal | Carbohydrates: 42g | Protein: 8g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Trans Fat: 0.01g | Cholesterol: 69mg | Sodium: 340mg | Potassium: 166mg | Fiber: 4g | Sugar: 6g | Vitamin A: 450IU | Vitamin C: 1.7mg | Calcium: 40mg | Iron: 2.2mg