Buttermilk Cornbread With Jalapeno Peppers and Corn

buttermilk jalapeno cornbread
Diana Rattray
Ratings (13)
  • Total: 33 mins
  • Prep: 10 mins
  • Cook: 23 mins
  • Yield: 9 servings
Nutritional Guidelines (per serving)
301 Calories
17g Fat
27g Carbs
11g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 9 servings
Amount per serving
Calories 301
% Daily Value*
Total Fat 17g 22%
Saturated Fat 9g 44%
Cholesterol 114mg 38%
Sodium 681mg 30%
Total Carbohydrate 27g 10%
Dietary Fiber 2g 7%
Protein 11g
Calcium 272mg 21%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This jalapeño cornbread offers flavor, great texture, and just the right amount of heat. If you don't like sweet cornbread, cut back on the sugar in this recipe. This recipe calls for canned or fresh jalapeño peppers, but other kinds of peppers can be substituted. Red Fresno and Rocotillo peppers have a similar heat profile, according to the Scoville Scale. Or add a bit more heat with serrano or Hungarian Wax peppers.

A Mexican cheese blend usually contains cheddar and Monterey Jack cheeses, and it sometimes includes Colby cheese and seasonings. Feel free to put your own blend together or use sharp cheddar or Monterey Jack cheese in the cornbread.

Ingredients

  • 1 1/2 cups cornmeal (yellow)
  • 1 1/2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 scant teaspoon salt
  • 3 to 4 tablespoons sugar (or as desired)
  • 1/4 to 1/2 cup jalapeno peppers (finely chopped)
  • 1 cup canned corn kernels (drained)
  • 1 cup Mexican blend cheeses (finely shredded)
  • 1 2/3 cups buttermilk
  • 2 large eggs
  • 6 tablespoons butter (melted)

Steps to Make It

  1. Preheat the oven to 400 F.

  2. Grease and flour a 9-inch square baking pan.

  3. In a mixing bowl, combine the cornmeal, flour, baking powder, soda, salt, and sugar; add the chopped jalapeño peppers, corn kernels, and shredded cheese. Stir the mixture to combine thoroughly. Set aside.

  4. In another bowl, whisk together the buttermilk, eggs, and melted butter. Add the wet mixture to the dry ingredients; stir until well moistened.

  5. Spread the batter in the prepared baking pan.

  6. Bake the cornbread for about 20 to 25 minutes, or until it is firm and browned around the edges.

How to Handle Hot Chili Peppers

When handling fresh hot chili peppers, be sure to wear gloves. Cut off and discard the stem end of the pepper and then cut the chili in half lengthwise. Scrape out the seeds and lighter color ribs (the seeds and ribs hold the most heat). Slice the pepper into several thin strips and mince them with a sharp knife. 

If you do suffer a burning sensation on your hands, resist the urge to rub your eyes. Some say milk can cool chili burns while others swear by dish soap or olive oil.

Tips

  • For a crustier cornbread, bake it in a preheated cast iron skillet. Oil the inside of the skillet generously and then place it in the oven until hot. Take the skillet out of the oven and place it on a rack. Combine the wet ingredients with the dry ingredients and mix until moistened. Spread the cornbread batter in the hot skillet and return it to the oven. Bake as directed.
  • Before you combine the wet and dry ingredients, make sure your pan is ready, and the oven is heated. The baking powder begins to work as soon as the batter is combined, so spread it in the pan and get it into the oven right away.
  • Do you have a low heat tolerance? Substitute with milder chili peppers. For mild chili peppers with some heat, choose Anaheim, Hatch, poblano, and Santa Fe. Very mild chili peppers include Shishito, Pepperoncini, and Cubanelle. Or, for no heat, make the cornbread with sweet bell peppers.