Sweet Jalapeño Cornbread: A Perfectly Balanced Blend of Sweet and Spicy
Sweet jalapeño cornbread is a delightful fusion of sweet and savoury flavours that elevates a classic Southern staple. This moist and tender cornbread combines the rich taste of butter and sugar with the subtle heat of fresh jalapeño peppers, creating a perfect balance that surprises and pleases the palate. With its golden crust and fluffy interior, this cornbread serves as an excellent accompaniment to a variety of dishes, from chilli and barbecued meats to hearty soups and stews. Topped with a generous sprinkle of grated cheddar cheese, this cornbread adds a creamy, savoury twist that complements its sweetness. Whether enjoyed as a side dish or a standalone snack, sweet jalapeño cornbread is sure to become a favourite in your kitchen, bringing warmth and comfort to any meal.
Basic Ingredients Used For Sweet Jalapeño Cornbread
Cornbread:
Butter: Butter adds richness and moisture to the cornbread, contributing to its tender texture. It also enhances the flavour, providing a creamy base that complements the sweetness of the sugar.
White Sugar: Sugar not only sweetens the cornbread but also helps create a beautiful golden crust. It balances the heat from the jalapeños, ensuring the cornbread is enjoyable for everyone.
Cornmeal: Cornmeal is the star ingredient that gives cornbread its characteristic flavour and texture. It provides a slightly gritty texture that makes the bread hearty and filling.
All-Purpose Flour: Flour helps provide structure to the cornbread, allowing it to rise and hold its shape while still keeping it light and fluffy.
Cornstarch: Cornstarch acts as a tenderizer, making the cornbread softer and lighter. It also helps improve the overall texture by preventing it from being too dense.
Baking Powder: Baking powder is a leavening agent that causes the cornbread to rise, resulting in a light and airy texture.
Salt: Salt enhances the overall flavour of the cornbread, balancing the sweetness and helping to bring out the flavours of the other ingredients.
Black Pepper: Black pepper adds a subtle kick to the cornbread, enhancing its flavour profile without overpowering the sweetness or the jalapeños.
Eggs: Eggs provide moisture and richness while helping to bind the ingredients together. They also contribute to the cornbread’s structure and stability.
Milk: Milk adds moisture and creaminess to the batter, helping to achieve a soft and tender texture.
Jalapeño Peppers: Fresh jalapeños introduce a spicy kick that contrasts beautifully with the sweetness of the cornbread. The deseeding allows for controlled heat while still providing a vibrant flavour.
Cheddar Cheese: Grated cheddar cheese adds a savoury element, enhancing the cornbread’s overall flavour and providing a delightful gooey texture. It melts beautifully during baking, creating a delicious contrast with the sweetness.
Alternative Ingredients
Butter: Use olive oil or coconut oil for a dairy-free option.
White Sugar: Substitute with brown sugar or honey for a deeper flavour.
Cornmeal: Polenta or fine semolina can be used in place of cornmeal, though the texture may vary.
All-Purpose Flour: Use gluten-free flour blends for a gluten-free version.
Cornstarch: Can be replaced with arrowroot powder or omitted if not necessary.
Jalapeño Peppers: Use mild bell peppers or roasted red peppers for less heat.
Preparation Tips For Sweet Jalapeño Cornbread
- Room Temperature Ingredients: Ensure that the butter, eggs, and milk are at room temperature for easier mixing and a better texture.
- Chopping Jalapeños: Use gloves when chopping jalapeños to avoid irritation. Adjust the number of peppers based on your heat preference.
- Don’t Overmix: Mix the batter until just combined to avoid tough cornbread.
Serving Tips For Sweet Jalapeño Cornbread
- Serve Warm: Cornbread is best enjoyed warm, straight from the oven.
- Pairings: Serve it alongside chilli, soups, or barbecued meats for a hearty meal.
- Toppings: Try adding honey or butter on top for an extra touch of sweetness.
Storage Tips
Cool Completely: Allow the cornbread to cool completely before storing to prevent moisture buildup.
Airtight Container: Store in an airtight container at room temperature for up to 2-3 days.
Refrigeration: For longer storage, refrigerate the cornbread, where it can last for up to a week.
Freezing: Wrap tightly in plastic wrap and then in aluminum foil to freeze for up to 3 months. Thaw at room temperature before reheating.
Sweet Jalapeño Cornbread
Ingredients
- ⅔ cup butter, softened
- ¾ cup white sugar
- 1 ⅓ cups cornmeal
- 1 ⅔ cups all-purpose flour
- 3 tbsp cornstarch
- 1 tbsp baking powder
- 1 ½ tsp salt
- ½ tsp black pepper
- 2 large eggs
- 1 ⅔ cups milk
- 1-2 fresh jalapeño peppers, deseeded and finely chopped
- 1 cup grated cheddar cheese
Instructions
- Preheat the oven to 200°C (400℉). Grease a 9×13 inch baking pan.
- In a large bowl, beat the softened butter and sugar together until smooth. In another bowl, combine the cornmeal, flour, baking powder, and salt. In a third bowl, stir together the eggs and milk. Gradually pour ⅓ of the milk mixture and ⅓ of the flour mixture into the butter mixture, whisking until just combined. Repeat with the remaining ingredients, then stir in the jalapeño peppers. Spread the batter evenly into the prepared baking pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Allow the cornbread to cool in the pan for 10 minutes before slicing.
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