Using fresh jalapenos and corn in the cornbread keeps it nice and moist and makes it so much tastier. I also add a little cumin and chili powder to my cornbread which helps balance out the sweetness.
And as a plus, this jalapeno cornbread recipe takes less than an hour to make so you can have it on the dinner table in no time. :D
Step 1: Ingredients:
- 1 1/4 cup AP flour
- 3/4 cup yellow cornmeal
- 1 cup milk
- 1/4 cup oil
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1 egg
- 1/2-3/4 cup corn (fresh or frozen, defrosted)
- 1 fresh jalapeno
Make sure to use fresh jalapeno - canned or jarred is too vinegar-y and will alter the taste and texture of the bread.
Step 2: Mix the Dry Ingredients + the Veg
Mix the corn, jalapeno, flour, baking powder, cornmeal, spices, sugar and salt together until well combined.
Step 3: Stir in the Wet Ingredients
Mix this until just combined and there are no more dry bits - if you overmix this it can make the cornbread can become really dense. :)
Pour this into a greased 9x9 baking pan.
Step 4: Bake!
Let it cool for a few minutes, then cut and serve!