#Jalapeno jiffy cornbread recipe how to

As long as you seed your jalapeños, they will not add an overwhelming about of spice to the cornbread. If you only have salted butter on hand, omit the salt entirely from the recipe.įor the best Jalapeño Cornbread, use fresh jalapeños over pickled or canned. Butter - Be sure to use unsalted butter your batter will be far too salty.Milk - Whole milk is preferable because of the added fat content, but if you only have 2% milk, it will work in a pinch.Be sure to use full-fat sour cream for the best results! Sour Cream - Sour cream in baked goods not only keeps them moist, but it also makes for a very tender crumb.When it comes to this Jalapeño Cheddar Cornbread, it's baking soda all the way. These ingredients are not interchangeable. Baking Soda - Do not confuse baking soda with baking powder.If you like a bit more of a chewy texture, rather than a soft texture to your cornbread, you can sub in a medium-grind or even coarsely ground Polenta. Cornmeal - The cornmeal used for making this Jalapeño Cornbread is finely ground cornmeal.All-Purpose Flour - Important things to note about the ingredients here is you should only use all-purpose flour, and definitely don't try to sub in self-rising, cake, or bread flour.The cornbread batter comes together with a simple mix of dry and wet ingredients. The ingredients for this recipe can be broken down into three important features: The cornbread batter, the jalapeños, and the cheese. You will need two muffin tins or be prepared to use one muffin tin twice! This recipe makes a lot (and freezes extremely well)! INGREDIENTS Bake for about 15-20 minutes, just until the muffins are golden and the center springs back ever so slightly when gently poked. Yes, if you'd like to make muffins out of this recipe, just add muffin liners to a standard-sized muffin tin, spritz the pan and the liners with nonstick cooking spray and fill the wells just over half-way full. CAN I MAKE JALAPENO CORNBREAD MUFFINS WITH THIS RECIPE? Then, make the batter, remove the skillet from the oven, add the batter and bake for about 25 minutes at 400☏. To do so, place a large cast-iron skillet (one that is around 11 to 12' in diameter) in the oven while it is preheating. However, if you'd prefer to make yours in a skillet, by all means, yes. It's for this reason, this Jalapeño Cornbread recipe calls for a casserole dish. If your toothpick comes out with just a few crumbs clinging to it, the cornbread is ready! CAN I USE A CAST IRON SKILLET?Ībsolutely! Not everyone has a cast-iron skillet, but almost everyone has a casserole dish.

If it comes out damp and coated with batter, it needs to bake a little longer.

To determine whether your Jalepeño Cornbread is done, use a toothpick, a thin-bladed knife, or a cake tester and insert it in the center of the cornbread.

Bake - Transfer the batter to a greased 9x13' casserole dish and bake at 400° for about 28 minutes.

Add Jalapenos and Cheese - Stir in the chopped jalapenos and grated Cheddar and stop as soon as the ingredients are evenly incorporated so you don't overwork the batter.

Add Wet Ingredients to Dry Ingredients - Pour the wet ingredients into the well you created and stir until just combined.

Once the butter is at room temperature, combine the sour cream, milk, eggs, and butter together in a medium-sized mixing bowl, whisking until the mixture is homogenous.

Mix Wet Ingredients - Melt down the butter and set it aside to cool.

Then, create a well in the center of the bowl and set it aside.

Whisk Dry Ingredients - Whisk together flour, cornmeal, sugar, salt, and baking soda in a large mixing bowl.

#Jalapeno jiffy cornbread recipe how to

It’s perfect alongside a hearty bowl of Texas chili and great for potluck BBQs, holidays, and more! HOW TO MAKE JALAPENO CORNBREAD You can make it in a casserole dish, a cast-iron skillet, or turn it into muffins! Then, serve this Cheesy Jalapeño Cornbread with a big schmear of butter and a drizzle of honey for an easy (and seriously irresistible) side dish. Jalapeño Cornbread is a sweet and savory Southern masterpiece of buttery, tender cornbread speckled with fresh, chopped jalapeños and melty Cheddar cheese! Want a little extra kick with your cornbread? Jalapeños will do the trick.