Spicy Jalapeño Cheddar Cornbread
Moist, tender, and slightly spicy Jalapeño Cornbread, enhanced with scallions and cheddar, delivers a sweet-savory flavor that’s fiber-rich, protein-packed, and quick to bake—perfect for weeknight dinners or festive meals.
Equipment
- 1 10-inch Cast-Iron Skillet
- 2 mixing bowls
- 1 Whisk1 Spatula
- Measuring Cups & Spoons
Ingredients
- 1 cup Cornmeal
- 1 cup plus 1 tbsp All-Purpose Flour
- 2 tsp Baking Powder
- ½ tsp Sea Salt
- ¼ tsp Baking Soda
- 1 cup Almond Milk
- 1 Large Egg
- ¼ cup Maple Syrup
- ¼ cup Extra-Virgin Olive Oil or neutral oil
- 4 Scallions chopped (reserve some for topping)
- ¾ cup Seeded and Diced Jalapeño Peppers 2–3 peppers, reserve some for topping
- ¾ cup Shredded Cheddar Cheese
- 1 tbsp Butter for greasing the pan
- Honey Butter for serving
Instructions
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C) with a 10-inch cast-iron skillet inside. Preheating the skillet ensures the cornbread bakes evenly and develops a golden, slightly crisp crust. Allow the skillet to heat fully while you prepare the batter, taking care when handling later, as the handle will be extremely hot.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, sea salt, and baking soda. Mixing these dry ingredients thoroughly ensures even leavening and a uniform texture throughout the cornbread. Set the bowl aside while you prepare the wet ingredients.
- Prepare Wet Ingredients: In a medium bowl, combine almond milk, the egg, maple syrup, and olive oil. Whisk gently until fully blended and smooth, ensuring that the egg is fully incorporated. This mixture provides moisture, structure, and a hint of natural sweetness to the cornbread.
- Fold in Mix-Ins: Pour the wet ingredients into the dry mixture and stir until just combined, avoiding overmixing to maintain a tender crumb. Gently fold in the chopped scallions, diced jalapeños, and shredded cheddar cheese, distributing them evenly throughout the batter for flavor and texture.
- Prepare the Skillet and Pour Batter: Carefully remove the preheated cast-iron skillet from the oven using an oven mitt and grease it with butter. Pour the cornbread batter into the skillet, smoothing the top with a spatula. Sprinkle the remaining scallions and jalapeños over the surface for added flavor and visual appeal.
- Bake and Cool: Bake in the preheated oven for 20–24 minutes, or until a toothpick inserted into the center comes out clean and the top springs back when lightly pressed. Remove from the oven and allow the cornbread to cool for at least 20 minutes before slicing. Serve warm with honey butter for an extra touch of sweetness and richness.
Notes
- Use a 10-inch cast-iron skillet preheated in the oven for a perfectly crisp crust.
- Do not overmix the batter; this keeps the cornbread light and tender.
- Adjust the number of jalapeños to control the heat level.
- Reserve some scallions and jalapeños for topping to enhance flavor and presentation.
- Let the cornbread cool for at least 20 minutes before slicing to prevent crumbling.
- Serve immediately with honey butter for a sweet-savory balance.
- Almond milk can be substituted with any plant-based or dairy milk if preferred.