Description
A spicy and savory jalapeño cornbread recipe that combines the sweetness of maple syrup and honey butter with the kick of fresh jalapeños, cheddar cheese, and scallions. Perfectly baked in a cast-iron skillet for a crispy crust and tender interior.
Ingredients
Scale
Dry Ingredients
- 1 cup cornmeal
- 1 cup plus 1 tablespoon all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- ¼ teaspoon baking soda
Wet Ingredients
- 1 cup almond milk
- 1 large egg
- ¼ cup maple syrup
- ¼ cup extra-virgin olive oil or any neutral oil
Add-ins
- 4 scallions, chopped, reserve some for topping
- ¾ cup seeded and diced jalapeño peppers (about 2 to 3 peppers), reserve some for topping
- ¾ cup shredded cheddar cheese
Other
- 1 tablespoon butter, for greasing the pan
- Honey butter, for serving
Instructions
- Preheat the oven and pan: Preheat your oven to 350°F (175°C) with a 10-inch cast-iron pan inside. Heating the pan beforehand ensures a nice crust on the cornbread once baked.
- Combine dry ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, sea salt, and baking soda until well mixed to ensure even rising and flavor distribution.
- Mix wet ingredients: In a medium bowl, whisk together the almond milk, egg, maple syrup, and extra-virgin olive oil until fully combined, creating a smooth base for the batter.
- Combine wet and dry: Pour the wet mixture into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the cornbread tender.
- Fold in add-ins: Gently fold in the chopped scallions, diced jalapeños, and shredded cheddar cheese, distributing them evenly throughout the batter.
- Prepare the preheated pan: Carefully remove the hot cast-iron skillet from the oven using an oven mitt. Grease the pan thoroughly with butter to prevent sticking and add flavor.
- Bake the cornbread: Pour the batter into the greased skillet, smoothing the top. Sprinkle the reserved scallions and jalapeños evenly on top for extra flavor and visual appeal. Bake for 20 to 24 minutes, or until the center springs back when touched and a toothpick inserted comes out clean.
- Cool and serve: Allow the cornbread to cool in the pan for at least 20 minutes before slicing. Serve warm with honey butter for a deliciously sweet and spicy contrast.
Notes
- Preheating the cast-iron pan is key for a crisp crust on the cornbread.
- Adjust the number of jalapeños to control the spiciness to your liking.
- For a dairy-free version, use a vegan butter substitute and ensure maple syrup and almond milk are suitable for your diet.
- Letting the cornbread cool before slicing helps it hold together better.
- Store leftovers wrapped tightly at room temperature for up to 2 days or refrigerate for up to 5 days.
Nutrition
- Serving Size: 1 slice (1/12th of recipe)
- Calories: 190
- Sugar: 6 g
- Sodium: 280 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 35 mg
