For many, it's not always chili, stew, or soup making weather. But no matter what part of the country you live in, it's always fried chicken weather. Which means no matter what the temperature is outside, you can enjoy and eat cornbread year round. What you pair cornbread with partly depends on what you are craving. There are those time when the lust for cornbread can be so strong, you really don't care what the temperature outdoors might be. Mother Nature should never get between you and a great, soul-satisfying cornbread. If you happen to be someone who loves a sweet, savory cornbread you need this uber-delicious Jalapeño Cornbread in your life. It happens to be one that doesn't just have a golden crust and crisp edge. It also has the perfect crumb, the right amount of moistness, and is perfectly flavored. The taste and texture of this cornbread hits all the right buttons. But hey, don't let any of that stop you from slathering on some room temperature butter and/or drizzling honey on top of a slice, if you are so inclined.
For those of you who consider yourself to be a cornbread connoisseur or cornbread fussytarian, this Jalapeño Cornbread should meet or exceed your deliciousness bar. I am going to take a leap and promise you will not be disappointed with this one.
Before I made this amazing recipe, I made slightly different one over the weekend. The cornbread had pickled jalapeños and corn in it and it was tasty, but it was a bit on the underwhelming side. In other words, I won't be making that recipe ever again. I learned or rather relearned I am definitely a 'there must be sugar in the cornbread' cornbread loving girl. Which means depending on where you grew up, this 'with sugar in it' cornbread recipe might be one you will either swoon over or one you will swear off. Hopefully you are team sugar in your cornbread.
Had I served this droolworthy Jalapeño Cornbread with the Beef and Bean Chili for lunch, I don't think there would have been any leftovers. From this point forward, this will be the cornbread recipe on regular repeat around here. It will also be the only one I will be bringing as a hostess gift or to a gathering.
Cornbread is generally pretty easy to make. This one is super easy. Two bowls, a couple of whisks, a wooden spoon, some measuring cups/spoons, and cast iron pan are the only tools you will need. But simplicity doesn't always guarantee great flavor. The ingredients in this Jalapeño Cornbread do. Melted butter, honey, sugar, buttermilk, fine ground cornmeal, and pickled jalapeños are what separates this cornbread from all of the other cornbreads out there. While it's the fine cornmeal responsible for deepening the corn flavor, I added some corn kernels. Mostly because I like the taste and texture of corn in my cornbread. You can leave it out completely or use only a half-cup. But don't leave out anything else. Especially the pickled jalapeños.
Like most other 'quick bread' type recipes, this Jalapeño Cornbread follows the mix the wet ingredients into the dry ingredients just until combined rule. And the key to mixing the cornbread is to not over mix.
The thick batter is poured in a buttered cast iron pan and baked in a preheated 375 degree (F) oven for somewhere between 30 and 40 minutes. When the top and edges are a deep golden brown and the top is firm to touch when lightly pressed, the cornbread is done. But not yet ready to eat.
Once out of the oven, allow the cornbread to rest for 10-15 minutes before cutting it into wedges. Serve the Jalapeño Cornbread warm for most optimal flavor experience. Although it's still really, really good eaten at room temperature. Note: You can always reheat the wedges in the microwave.
This a crave-worthy, sweet-savory Jalapeño Cornbread. If you love cornbread and jalapeños, you will be smitten with this cornbread. Butter and/or honey will take it a little over the top. But honestly, it's so flavorful you might actually consider forgoing slathering or drizzling either of them over a warm wedge of the Jalapeño Cornbread. But don't let me discourage you from doing anything that makes you happy.
Jalapeño Cornbread
Serves 8
Ingredients
1/2 cup (8 Tablespoons) unsalted butter, melted and cooled slightly
1 cup all-purpose flour
1 cup fine ground yellow cornmeal
1/4 cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup buttermilk (shaken before measured)
3 Tablespoons clover honey
2 large eggs
1/4 cup pickled jalapeños, coarsely chopped, plus a handful of jalapeño slices
1/2 to 1 cup canned yellow and/or a mixture of yellow and white corn (drained) - optional
Honey and butter, for serving
Directions
1. Preheat oven to 375 degrees (F). Generously butter a 10" cast iron pan and set aside.
2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt.
3. In a medium bowl, whisk together the melted butter, buttermilk, eggs, and honey until blended.
4. Make a well in the bowl with the dry ingredients. Pour in the wet ingredients. Add in the corn and jalapeños. Stir using a wooden spoon (or spatula). Mix just until the mixture is combined, being careful to not over mix.
5. Pour the cornbread mixture into the prepared cast iron pan. Smooth top with an offset spatula or back of a spoon. Sprinkled the handful of jalapeño slices over the top.
6. Bake the cornbread on the center rack in the oven for 30-40 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean or until the top is slightly firm to the touch.
7. Let the cornbread cool for 10-15 minutes before cutting into wedges.
8. Serve warm cornbread with softened butter and/or honey.
9. Cover any leftover cornbread with aluminum foil. Serve leftovers at room temperature or reheated in the microwave.
Notes: (1) Instead of buying a package of fine ground cornmeal, I bought what I needed in the bulk section at Whole Foods. Most grocery stores with a bulk section will carry fine ground cornmeal. (2) If using a full cup of the corn, you won't use all of an 11 ounce can. I used the full cup in this cornbread, but may adjust that downward to 1/2 to 2/3 cup the next time.(3) Pickled Jalapeños come in a jar and are available in the ethnic sections of many large grocery stores. (4) If you don't have a cast iron pan, use a similarly sized metal pan but do not bake the cornbread in a glass pan. (5) If you want to make this for Thanksgiving and feel the jalapeños will clash with your menu, leave them out.