Easy Jalapeño Cornbread
A comforting Jalapeño Cornbread with bakery-level edges and a moist center, featuring a chef's secret twist of sage-infused brown butter for a sophisticated flavor profile.
Equipment
- 10-inch Cast-Iron Skillet
- Large Mixing Bowl
- Whisk
Ingredients
- 1 cup cornmeal
- 1 cup plus 1 tablespoon all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- ¼ teaspoon baking soda
- 1 cup almond milk
- 1 large egg
- ¼ cup maple syrup
- ¼ cup extra-virgin olive oil or any neutral oil
- 4 chopped scallions
- ¾ cup seeded and diced jalapeño peppers
- ¾ cup shredded cheddar cheese
- 1 tablespoon butter
Honey Butter:
Instructions
Preheat the skillet and build the nutty base
- Preheat your oven to 350°F and place a 10-inch cast-iron skillet inside to ensure it becomes ripping hot.
- Carefully remove the hot skillet and add 1 tablespoon of butter. Let it melt and keep it moving until it smells nutty and turns a deep golden brown. If using fresh sage, sizzle a few leaves briefly in the butter to infuse it.
Mix the dry and wet bowls
- In a large bowl, whisk together the cornmeal, flour, baking powder, sea salt, and baking soda until the mixture is uniform and free of clumps.
- In a separate bowl, whisk the almond milk, egg, maple syrup, and oil until the batter is smooth and glossy.
Fold, sizzle, and bake
- Combine the wet and dry ingredients, stirring gently until the flour is just incorporated. Carefully fold in the scallions, diced jalapeños, and cheddar cheese, taking care not to overmix.
- Pour the batter into the hot, buttered skillet. You should hear an immediate sizzle, which creates the crispy crust.
- Bake for 20 to 24 minutes until the edges are deep golden and the center springs back when lightly pressed. A toothpick inserted into the middle should come out clean.
Cool, slice, and serve
- Allow the cornbread to cool in the skillet for at least 20 minutes to let the structure set before slicing.
- Serve while still warm, topped with honey butter for the perfect sweet and savory finish.
Notes
Perfect Crumb Tip: To ensure the cornbread is perfectly baked, use a thermometer to check that the internal temperature has reached exactly 200°F.
Heat Adjustment: Control the spice level by removing the seeds and membranes for a milder bite, or leave them in for a more aggressive heat profile.
Storage and Reheating: Keep wrapped at room temperature for up to 2 days. For the best texture, reheat in a 325°F oven or air fryer to restore the signature crispy edges.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 285kcalCarbohydrates: 34gProtein: 7gFat: 14gSaturated Fat: 4.5gCholesterol: 32mgSodium: 315mgPotassium: 165mgFiber: 2.2gSugar: 9gVitamin A: 5IUVitamin C: 12mgCalcium: 115mgIron: 1.8mg
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