Spicy Jalapeño Cornbread
Spicy Jalapeño Cornbread
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper, optional, for extra heat
- 1 1/2 cups unsweetened plain almond milk
- 1/4 cup vegetable oil, plus extra for greasing
- 2 large eggs
- 2 jalapeños, finely diced, seeds and ribs removed for less heat or left in for more
- 1/2 cup corn kernels, fresh or frozen (thawed if frozen)
Instructions
- 1
Preheat your oven to 400°F (200°C). Lightly grease an 8x8 inch baking pan or a 9-inch round cast iron skillet with vegetable oil.
⏱️ 5 min•🌡️ 400°F - 2
In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, salt, and cayenne pepper (if using). Ensure there are no lumps.
⏱️ 3 min - 3
In a separate medium bowl, whisk together the almond milk, 1/4 cup vegetable oil, and eggs until well combined.
⏱️ 2 min - 4
Pour the wet ingredients into the dry ingredients. Stir just until moistened; the batter will be lumpy, which is normal. Do not overmix, as this can lead to tough cornbread.
⏱️ 2 min - 5
Gently fold in the diced jalapeños and corn kernels until evenly distributed throughout the batter.
⏱️ 1 min - 6
Pour the batter into the prepared baking pan, spreading it evenly. Bake for 20 to 25 minutes, or until the cornbread is golden brown and a wooden skewer inserted into the center comes out clean.
⏱️ 25 min•🌡️ 400°F - 7
Remove the cornbread from the oven and let it cool in the pan for 5-10 minutes before slicing and serving. This allows it to set properly.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Jalapeño Cornbread
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper, optional, for extra heat
- 1 1/2 cups unsweetened plain almond milk
- 1/4 cup vegetable oil, plus extra for greasing
- 2 large eggs
- 2 jalapeños, finely diced, seeds and ribs removed for less heat or left in for more
- 1/2 cup corn kernels, fresh or frozen (thawed if frozen)
Instructions
- 1
Preheat your oven to 400°F (200°C). Lightly grease an 8x8 inch baking pan or a 9-inch round cast iron skillet with vegetable oil.
⏱️ 5 min•🌡️ 400°F - 2
In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, salt, and cayenne pepper (if using). Ensure there are no lumps.
⏱️ 3 min - 3
In a separate medium bowl, whisk together the almond milk, 1/4 cup vegetable oil, and eggs until well combined.
⏱️ 2 min - 4
Pour the wet ingredients into the dry ingredients. Stir just until moistened; the batter will be lumpy, which is normal. Do not overmix, as this can lead to tough cornbread.
⏱️ 2 min - 5
Gently fold in the diced jalapeños and corn kernels until evenly distributed throughout the batter.
⏱️ 1 min - 6
Pour the batter into the prepared baking pan, spreading it evenly. Bake for 20 to 25 minutes, or until the cornbread is golden brown and a wooden skewer inserted into the center comes out clean.
⏱️ 25 min•🌡️ 400°F - 7
Remove the cornbread from the oven and let it cool in the pan for 5-10 minutes before slicing and serving. This allows it to set properly.
⏱️ 10 min