Sweet Jalapeno Cornbread is so easy to make and perfect for soups and chili’s. It has just the right amount of fresh jalapeno with pieces of real corn through out. To create the ultimate sweet and spicy cornbread recipe.
Don’t let the jalapenos fool you. This cornbread recipe is more sweet then spicy. The small pieces of jalapeno add just a little bit of kick to this traditional recipe. Even my kiddos devoured this delectable homemade bread and they think adding salt and pepper to food is to spicy.
Some of my favorite things to eat with this is my White Chicken Chili. If you are looking for a more traditional soup. I suggest that you try it with Stuffed Pepper Soup or my Crockpot Potato Soup. It even goes really well with Homemade Chicken Noodle Soup.
Sweet Jalapeno Cornbread Ingredients
- Cornmeal – This is the base for any cornbread and it wouldn’t be cornbread without it.
- All-purpose Flour – Don’t skip this one.
- Granulated Sugar – If you want your cornbread less sweet you can cut back on it a bit. But I think it has the perfect balance of sweet to spicy.
- Unsalted Butter – You can substitute with salted butter or margarine.
- Baking Powder – Helps everything rise and can not be skipped.
- Honey – Adds another dimension of sweetness.
- Salt – Is a critical ingredient to help balance the sweetness.
- Eggs – This is what binds everything together and unfortunately there is no substitute.
- Milk – I like to use whole milk to make it a little more rich
- Jalapeno – Adds a little bit of a sweet kick. I only used one jalapeno, but you can add as much as you like.
- Corn – helps adds a little depth and texture to the cornbread.
How To Make Sweet Jalapeno Cornbread
- Preheat the oven to 400 degrees. Then prepare a 9×13 baking dish by coating it with a non-stick cooking spray. Then set aside.
- In a large mixing bowl add sugar and softened butter. Then mix until well combined and set aside.
- In a medium bowl add cornmeal, all-purpose flour, baking powder, and salt. Mix together until well combined and set aside.
- In a small bowl add milk, eggs, and honey. Whisk until well combined and set aside.
- In the first large bowl with sugar and butter. Add in dry ingredient mixture and wet mixture. Stir until well combined. Then add in corn and jalapenos and fold into batter until well combined. The batter should be a thick consistency and not pour easily.
- In the prepared baking dish pour the batter evenly in dish. Then bake for 25-30 minutes depending on altitude. Insert a toothpick in the center of the cornbread and bake until it comes out clean.
- Remove from oven and allow to cool for ten minutes. Then serve with your favorite toppings. Enjoy!
Baking At High Altitude
One of the hardest things about using baking recipes that you find. Is that they can be very hard to replicate because of altitude. I made this recipe at an elevation of 4200 feet. So this will turn out perfect at a similar altitude. So you may have to make some adjustments depend on where you live. I found a very informative site to help you make adjustment for High-Altitude Baking. This will ensure that this cornbread recipe will turn out amazing and help you in the future with baking.
Sweet Jalapeno Cornbread
Ingredients
- 2 cups cornmeal
- 1⅓ cups all-purpose flour
- ¾ cup granulated sugar
- ⅔ cup unsalted butter (softened)
- 4½ tsp baking powder
- 2 tbsp honey
- 1 tsp salt
- 3 large eggs
- 1⅔ cup milk
- 1 jalapeno (diced finely)
- ¾ cup corn (canned)
Instructions
- Preheat the oven to 400 degrees. Then prepare a 9×13 baking dish by coating it with a non-stick cooking spray. Then set aside.
- In a large mixing bowl add sugar and softened butter. Then mix until well combined and set aside.
- In a medium bowl add cornmeal, all-purpose flour, baking powder, and salt. Mix together until well combined and set aside.
- In a small bowl add milk, eggs, and honey. Whisk until well combined and set aside.
- In the first large bowl with sugar and butter. Add in dry ingredient mixture and wet mixture. Stir until well combined. Then add in corn and jalapenos and fold into batter until well combined. The batter should be a thick consistency and not pour easily.
- In the prepared baking dish pour the batter evenly in dish. Then bake for 25-30 minutes depending on altitude. Insert a toothpick in the center of the cornbread and bake until it comes out clean.
- Remove from oven and allow to cool for ten minutes. Then serve with your favorite toppings. Enjoy!
Notes
Nutrition
Have you tried this recipe?
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