Spicy Jalapeño Popper Cornbread is the perfect fusion of classic cornbread and the bold flavors of jalapeño poppers. This unique twist on cornbread brings together the sweetness of traditional cornbread with the creamy richness of cheese and the spicy kick of fresh jalapeños. It’s a side dish that adds excitement to any meal, whether you’re serving it with chili, soup, or a hearty BBQ. Get ready to spice things up!
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar (optional for a sweeter cornbread)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 cup shredded cheddar cheese
- 4 oz cream cheese, softened and cut into small cubes
- 2-3 jalapeños, seeded and diced (or leave seeds for extra heat)
- 1/2 cup corn kernels (optional, fresh or frozen)
- Extra jalapeño slices for garnish
Preparation
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Grease a 9×9-inch baking pan or line it with parchment paper for easier removal.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
Step 3: Prepare the Wet Ingredients
In another bowl, whisk together the buttermilk, eggs, and melted butter until smooth. Pour the wet mixture into the dry ingredients and stir until just combined.
Step 4: Add the Jalapeños, Cheese, and Corn
Fold in the shredded cheddar, cream cheese cubes, diced jalapeños, and corn kernels (if using) until evenly distributed. Be careful not to overmix.
Step 5: Pour the Batter
Pour the batter into the prepared baking pan, spreading it out evenly. Arrange a few jalapeño slices on top for a beautiful presentation.
Step 6: Bake
Bake in the preheated oven for 20-25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Step 7: Cool and Serve
Allow the cornbread to cool for a few minutes before slicing. Serve warm for the best flavor!
Variations
- Add Bacon: For an extra layer of savory flavor, add crumbled cooked bacon to the batter.
- Milder Option: Remove the jalapeño seeds for a milder heat level, or substitute with diced green bell peppers.
- Spicy Kick: For those who love a real spice punch, add a dash of cayenne pepper to the batter.
Cooking Notes
- Cream Cheese Tip: To prevent the cream cheese from melting too quickly, freeze the cubes for 10 minutes before adding them to the batter.
- Buttermilk Substitute: If you don’t have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for a few minutes to thicken.
- Extra Moisture: Adding corn kernels not only adds flavor but also keeps the cornbread moist and tender.
Serving Suggestions
Serve this Spicy Jalapeño Popper Cornbread with a bowl of chili, BBQ ribs, or alongside a zesty salad. It’s also fantastic with a dollop of sour cream or a sprinkle of fresh cilantro for added flair.
Tips
- Handle Jalapeños Carefully: Use gloves or wash hands thoroughly after handling jalapeños to avoid irritation.
- Cheese Options: Feel free to experiment with different cheeses like pepper jack or Monterey jack for added flavor.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to keep it crispy.
Timing
- Prep Time: 10 minutes
- Cooking Time: 20-25 minutes
- Total Time: 35 minutes
Nutritional Information
- Calories: Approximately 280 per serving
- Protein: 7g
- Sodium: 360mg
FAQs
1. Can I make this cornbread gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend for a gluten-free option.
2. What can I use if I don’t have fresh jalapeños?
You can use pickled jalapeños for a tangy twist, but reduce the salt since they are often salted.
3. Can I use a cast-iron skillet for this recipe?
Absolutely! Using a preheated, greased cast-iron skillet gives the cornbread a crispy edge and is a great option.
Conclusion
- Spicy Jalapeño Popper Cornbread is a delightful twist on traditional cornbread, adding the creamy, cheesy, and spicy flavors that fans of jalapeño poppers love. This recipe is simple to make yet brings a bold, exciting element to your table, making it a perfect choice for gatherings, BBQs, or family dinners. Give this spicy cornbread a try, and watch it become a new favorite!
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Spicy Jalapeño Popper Cornbread
Ingredients
Scale- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar (optional for a sweeter cornbread)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 cup shredded cheddar cheese
- 4 oz cream cheese, softened and cut into small cubes
- 2–3 jalapeños, seeded and diced (or leave seeds for extra heat)
- 1/2 cup corn kernels (optional, fresh or frozen)
- Extra jalapeño slices for garnish
Instructions
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Grease a 9×9-inch baking pan or line it with parchment paper for easier removal.Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.Step 3: Prepare the Wet Ingredients
In another bowl, whisk together the buttermilk, eggs, and melted butter until smooth. Pour the wet mixture into the dry ingredients and stir until just combined.Step 4: Add the Jalapeños, Cheese, and Corn
Fold in the shredded cheddar, cream cheese cubes, diced jalapeños, and corn kernels (if using) until evenly distributed. Be careful not to overmix.Step 5: Pour the Batter
Pour the batter into the prepared baking pan, spreading it out evenly. Arrange a few jalapeño slices on top for a beautiful presentation.Step 6: Bake
Bake in the preheated oven for 20-25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.Step 7: Cool and Serve
Allow the cornbread to cool for a few minutes before slicing. Serve warm for the best flavor!