Description
Joanna Gaines’ jalapeño cornbread delivers rich southern comfort with spicy pepper accents and golden buttery texture. Rustic skillets and simple ingredients merge for a classic side dish that brings warmth to family meals.
Ingredients
Scale
- 1 cup (240 ml) cornmeal
- 1 cup plus 1 tbsp (130 g) all-purpose flour
- 1 large egg
- 1 cup (240 ml) almond milk
- 2 tsp baking powder
- ½ tsp sea salt
- ¼ tsp baking soda
- ¼ cup (60 ml) maple syrup
- ¼ cup (60 ml) extra-virgin olive oil or neutral oil
- 4 scallions, chopped, reserve some for topping
- ¾ cup (120 g) seeded and diced jalapeño peppers, 2 to 3 peppers, reserve some for topping
Instructions
- Preparation: Preheat the oven to 180°C / 350°F with a 25-centimeter cast-iron skillet warming inside to ensure optimal heat distribution and crispy edges.
- Dry Ingredient Blend: Meticulously combine cornmeal, all-purpose flour, baking powder, kosher salt, and baking soda in a large mixing bowl, ensuring uniform integration of dry components.
- Liquid Fusion: Vigorously whisk almond milk, egg, maple syrup, and olive oil in a separate bowl until achieving a smooth, cohesive liquid mixture that will bind the cornbread’s texture.
- Batter Assembly: Gently fold wet ingredients into dry mixture, incorporating chopped scallions, diced jalapeños, and optional shredded cheese with minimal stirring to maintain a tender crumb structure.
- Skillet Transformation: Carefully remove the heated skillet, generously coat with unsalted butter, and pour the batter evenly, strategically sprinkling additional scallions and jalapeños across the surface for visual appeal and flavor intensity.
- Baking and Cooling: Bake for 20-24 minutes until the center becomes springy and a toothpick emerges clean, then allow the cornbread to rest in the skillet for 20 minutes, enabling structural stabilization and flavor melding.
- Serving Presentation: Slice and serve the cornbread warm, accompanied by honey-infused butter, creating a delectable combination of spicy, sweet, and comforting flavors.
Notes
- Prevent Overmixing: Stir batter gently to maintain cornbread’s tender, light texture and avoid tough, dense results.
- Warm Skillet Technique: Preheating the cast-iron skillet with butter creates a crispy, golden exterior that enhances flavor and prevents sticking.
- Strategic Ingredient Placement: Sprinkle extra scallions and jalapeños on top for visual appeal and concentrated bursts of flavor in each bite.
- Resting Period Matters: Allowing cornbread to rest in the skillet helps it set properly, ensuring clean slices and optimal structural integrity.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 280
- Sugar: 9 g
- Sodium: 300 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 30 mg