Spicy Buttermilk Jalapeño Cornbread

Recipe Collection: Side Dish

Spicy Buttermilk Jalapeño Cornbread is a mouthwatering blend of sweet and spicy flavors, featuring a moist texture that pairs perfectly with chili or stands alone as a tasty snack. Ideal for vegetarians, this American cuisine classic contains dairy, eggs, and gluten. The combination of buttermilk, jalapeños, and sautéed onions creates a unique taste that will elevate any meal.

With easyChef Pro, you can effortlessly select this recipe and explore countless others. Enjoy personalized recommendations, AI-powered pantry tracking, and a smart shopping list to simplify your meal prep. Get started today and create something delicious!

Overview

This Buttermilk Jalapeño Cornbread is a delightful fusion of sweet and savory flavors, offering a moist and tender crumb with a hint of heat. Perfect as a side for chili con carne or as a standalone treat, this cornbread is enhanced with the richness of buttermilk and the subtle spice of jalapeños. The addition of sautéed onions and a touch of sweetness makes it an irresistible choice for any meal.

Diet Type

Vegetarian

Allergies

Dairy, Eggs, Gluten

Cuisine

American

Serving Size: 15

Cooking Time: 50 minutes

Ingredients

• 1.5 Cups cornmeal
• 1.5 Cups buttermilk
• 1 Cup milk
• 2 Cups all-purpose flour
• 1 Tablespoon (tbsp) baking powder
• 1 Teaspoon (tsp) salt
• 1 Cup white sugar
• 2 Whole eggs
• 0.5 Cup vegetable oil
• 3 Whole jalapeños, minced
• 0.5 Medium Vidalia onion, minced
• 2 Tablespoons (tbsp) salted butter, melted

Steps

1. Preheat your oven to 400 degrees F (200 degrees C). Place a 9x13 inch baking pan in the oven with the melted butter to coat the pan evenly. Swirl to cover the bottom and sides, then remove from the oven.
2. In a small bowl, combine the cornmeal with buttermilk and milk. Let it stand for 5 minutes to allow the cornmeal to absorb the liquids.
3. In a large skillet over medium heat, sauté the minced Vidalia onion until translucent, and the minced jalapeños until softened. Set aside to cool slightly.
4. In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar. Add the cornmeal mixture, eggs, and vegetable oil, stirring until smooth.
5. Gently fold in the sautéed onion and jalapeños into the batter, ensuring even distribution.
6. Pour the batter into the prepared baking pan. Bake in the preheated oven for 30 to 35 minutes, or until a knife inserted into the center comes out clean.
7. For a golden top, place the cornbread under the broiler for an additional 1-2 minutes, watching closely to prevent burning.
8. Allow the cornbread to cool slightly before slicing. Serve warm, and enjoy the perfect balance of sweet, savory, and spicy flavors.

Enjoy your homemade Spicy Buttermilk Jalapeño Cornbread!