|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||20%|
|Saturated Fat 8g||41%|
|Total Carbohydrate 34g||12%|
|Dietary Fiber 2g||7%|
|*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.|
This Buttermilk Jalapeño Cornbread quick bread has just the right balance between heat and sweet. Simply made with butter, sugar, eggs, buttermilk, cornmeal, flour, and jalapeños, this cornbread is easy to make and delicious to eat. The buttermilk creates a moist texture while the jalapeños offer a little kick. There is also no baking powder, which will often leave an aftertaste. Jazz it up even more with some of our suggestions below to make this cheesy, with corn, or even in a cast-iron skillet for a crispier outside. There are also tips on ways to use any leftover cornbread.
Perfect as an accompaniment to homemade chili, on the buffet table at the backyard barbecue, or surprise your Thanksgiving guests by adding it to the breadbasket.
Gather the ingredients.
Preheat oven to 375 F. Grease an 8-inch square pan or baking dish.
In a large mixing bowl, whisk together the melted butter and sugar.
Add the eggs and whisk until combined.
Add the buttermilk and baking soda, and whisk to combine.
Add the flour, cornmeal, jalapeño peppers, and salt. Using a spatula, stir until just blended. Do not overmix.
Pour batter into prepared pan.
Bake for 35 minutes, or until a toothpick inserted in the center comes out clean.
Let cool for at least 15 minutes before trying to cut. Serve warm.
- The perfect cornbread is moist on the inside with a nice outer crust. To achieve this combination, you need to be sure to include the right type of ingredients. First, you want to use a finely ground cornmeal vs. a more coarse ground. This will create a light texture. It's also important to use full-fat buttermilk to impart a rich, tangy flavor.
- This recipe calls for using an 8-inch square pan, but you can also bake the cornbread in a cast-iron skillet. This type of pan will create a crispy outside and more of it since the surface area is larger. Keep in mind the bread will be thinner, but if you love the crunchy part, it will definitely satisfy. Grease the skillet as you would the pan.
- If you happen to have any leftover, cornbread can be used in a variety of ways. Cut it into cubes and make it the base for stuffing as it's delicious inside a pork loin or as a non-traditional holiday side dish. It can also be sliced thinly and used as the bread for a sandwich, such as ham and cheese with pickled jalapeños.
- A few days old cornbread is perfect for making croutons, which are delicious sprinkled on a warm bowl of chili or atop a Southwestern-style salad.
- Since this cornbread has jalapeños, it should be kept refrigerated.
- If you don't like jalapeños, feel free to leave them out and this recipe will still come out delicious.
- In addition to the jalapeño (or in place of), you can add fresh or frozen corn kernels, cheddar cheese, or all three, to make your own Mexican cornbread.