Description
This Jalapeño Cornbread is a moist, tender twist on the classic, featuring a spicy-sweet honey-jalapeño glaze and a creamy jalapeño popper filling. It’s bold, flavorful, and the perfect side dish or snack.
Ingredients
-
- Cornbread:
- 2 cups all-purpose flour
- 1 cup yellow cornmeal
- 2/3 cup granulated sugar
- 1 1/2 tbsp baking powder
- 1 tsp salt
- 8 tbsp unsalted butter, melted and cooled
- 1 1/4 cups whole milk
- 1/2 cup vegetable oil
- 3 large eggs, room temperature
-
- Jalapeño Popper Filling:
- 1 jalapeño pepper, seeded and finely diced
- 8 oz cream cheese (brick style), softened
- 1/2 cup sharp cheddar cheese
- 1/2 tsp garlic powder
- 1/2 tsp liquid smoke (optional)
- Honey Jalapeño Glaze:
- 1–2 jalapeño peppers (up to 3 depending on size), sliced
- 3 tbsp honey
- 2 tbsp unsalted butter, melted and cooled
Instructions
- Preheat oven to 350ºF. Spray an 8- or 9-inch square baking pan with nonstick cooking spray and line with parchment paper.
- Make the Cornbread Batter: In a large bowl, mix together flour, cornmeal, sugar, baking powder, and salt. In a separate bowl, whisk melted butter, milk, oil, and eggs until smooth. Stir wet ingredients into the dry ingredients until just combined—do not overmix.
- Prepare Jalapeño Popper Filling: Remove seeds from jalapeño and finely dice. In a bowl, mix diced jalapeño, softened cream cheese, cheddar cheese, garlic powder, and liquid smoke (if using).
- Prepare Honey Jalapeño Glaze: Lay jalapeño slices in a single layer on the bottom of the prepared baking pan. Drizzle evenly with honey and melted butter.
- Assemble the Cornbread: Pour half the cornbread batter over the glaze. Drop spoonfuls of the cream cheese filling across the batter. Top with the remaining cornbread batter and gently spread to cover.
- Bake: Bake for 40–45 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Serve: Let the cornbread cool slightly. Place a plate or board on top of the pan and carefully invert to reveal the honey-jalapeño glaze on top. Slice and serve warm.
Notes
- Use gloves when handling jalapeños to avoid skin irritation.
- Adjust the number of jalapeños based on your spice preference.
- The cream cheese filling can be made ahead and stored in the fridge until ready to use.
- This recipe works well with an 8-inch pan for thicker pieces or a 9-inch pan for thinner slices.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
Nutrition
- Serving Size: 1 piece
- Calories: 627
- Sugar: 22g
- Sodium: 520mg
- Fat: 40g
- Saturated Fat: 19g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 105mg
