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This delicious jalapeño cornbread by Joanna Gaines is a quick and easy side dish that’s perfect for any meal. With a touch of heat from fresh jalapeños, the sweetness of maple syrup, and the savory bite of scallions, this recipe uses simple, everyday ingredients for a moist, flavorful treat. Serve it warm with honey butter!
Recipe Ingredients:
- 1 cup cornmeal
- 1 cup plus 1 tablespoon all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- ¼ teaspoon baking soda
- 1 cup almond milk
- 1 large egg
- ¼ cup maple syrup
- ¼ cup extra-virgin olive oil or any neutral oil
- 4 scallions, chopped, reserve some for topping
- ¾ cup seeded and diced jalapeño peppers, 2 to 3 peppers, reserve some for topping
How To Make Jalapeño Cornbread?
- Preheat the oven: Preheat to 180°C / 350°F with a 25cm / 10-inch cast-iron skillet inside.
- Mix the dry ingredients: In a large bowl, combine the cornmeal, flour, baking powder, salt, and bicarbonate of soda / baking soda.
- Whisk the wet ingredients: In a medium bowl, whisk together the almond milk, egg, maple syrup, and olive oil.
- Combine the mixtures: Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Fold in the scallions, jalapeños, and optional cheese.
- Prepare the skillet: Carefully remove the preheated skillet from the oven using oven mitts and grease it with butter.
- Bake the cornbread: Pour the batter into the skillet, sprinkle with the reserved scallions and jalapeños, and bake for 20-24 minutes, until the center springs back to the touch and a toothpick inserted in the center comes out clean.
- Cool and serve: Let the cornbread cool in the skillet for at least 20 minutes before slicing. Serve warm with honey butter.
Recipe Tips:
- Preheat the Skillet Properly: Heating the cast-iron skillet in the oven before adding the batter helps create a crispy, golden crust. Don’t skip this step—it makes a big difference!
- Seed the Jalapeños Carefully: Removing the seeds and membranes reduces the heat. If you want a spicier kick, leave a few seeds in, but be cautious as they pack the most heat.
- Don’t Overmix the Batter: Stir the wet and dry ingredients just until combined. Overmixing can make the cornbread dense instead of light and fluffy.
- Grease the Hot Skillet Generously: Use butter to coat the preheated skillet right before pouring in the batter. This prevents sticking and enhances the flavor of the crust.
- Let the Cornbread Cool Before Cutting: Allow at least 20 minutes of cooling time. This helps the cornbread set properly and makes it easier to slice without crumbling.
How To Store & Reheat Leftovers?
- Refrigerate: Let the jalapeño cornbread cool to room temperature. Wrap it tightly in plastic wrap or store in an airtight container. Keep it in the fridge for up to 5 days.
- Freeze: Allow the cornbread to cool completely. Wrap individual slices in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 3 months. To thaw, leave the slices in the fridge overnight
- Reheat: Place a slice of cornbread on a microwave-safe plate, cover it with a damp paper towel, and heat for 20-30 seconds.
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Joanna Gaines Jalapeño Cornbread
Description
This delicious jalapeño cornbread by Joanna Gaines is a quick and easy side dish that’s perfect for any meal. With a touch of heat from fresh jalapeños, the sweetness of maple syrup, and the savory bite of scallions, this recipe uses simple, everyday ingredients for a moist, flavorful treat. Serve it warm with honey butter!
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Ingredients
Instructions
- Preheat the oven: Preheat to 180°C / 350°F with a 25cm / 10-inch cast-iron skillet inside.
- Mix the dry ingredients: In a large bowl, combine the cornmeal, flour, baking powder, salt, and bicarbonate of soda / baking soda.
- Whisk the wet ingredients: In a medium bowl, whisk together the almond milk, egg, maple syrup, and olive oil.
- Combine the mixtures: Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Fold in the scallions, jalapeños, and optional cheese.
- Prepare the skillet: Carefully remove the preheated skillet from the oven using oven mitts and grease it with butter.
- Bake the cornbread: Pour the batter into the skillet, sprinkle with the reserved scallions and jalapeños, and bake for 20-24 minutes, until the center springs back to the touch and a toothpick inserted in the center comes out clean.
- Cool and serve: Let the cornbread cool in the skillet for at least 20 minutes before slicing. Serve warm with honey butter.
Notes
- u003cliu003eu003cstrongu003ePreheat the Skillet Properly: u003c/strongu003eHeating the cast-iron skillet in the oven before adding the batter helps create a crispy, golden crust. Don’t skip this step—it makes a big difference!u003c/liu003eu003cliu003eu003cstrongu003eSeed the Jalapeños Carefully: u003c/strongu003eRemoving the seeds and membranes reduces the heat. If you want a spicier kick, leave a few seeds in, but be cautious as they pack the most heat.u003c/liu003eu003cliu003eu003cstrongu003eDon’t Overmix the Batter: u003c/strongu003eStir the wet and dry ingredients just until combined. Overmixing can make the cornbread dense instead of light and fluffy.u003c/liu003eu003cliu003eu003cstrongu003eGrease the Hot Skillet Generously: u003c/strongu003eUse butter to coat the preheated skillet right before pouring in the batter. This prevents sticking and enhances the flavor of the crust.u003c/liu003eu003cliu003eu003cstrongu003eLet the Cornbread Cool Before Cutting: u003c/strongu003eAllow at least 20 minutes of cooling time. This helps the cornbread set properly and makes it easier to slice without crumbling.u003c/liu003e
Joanna Gaines Jalapeño Cornbread
