Hamdi Saidani This Joanna Gaines Jalapeño Cornbread is One of the Best Spicy Cornbread Recipes Ever! This Joanna Gaines Jalapeño Cornbread is made with jalapeños, pimientos, fine stone-ground yellow cornmeal, all-purpose flour, kosher salt, garlic powder, heavy cream, eggs, and canned white corn. It pairs perfectly with Beef Stew, Chili, or BBQ Ribs.
Note: You will find this Jalapeño Cornbread recipe in the “Magnolia Cookbook: A Collection of Recipes for Gathering” on page 935.
Jalapeño Cornbread Ingredients
- 4 tablespoons unsalted butter, melted (plus extra for greasing the skillet)
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1 cup heavy cream
- 2 large eggs
- 1 cup canned white corn, drained
- 1/4 cup pickled jalapeños, drained and chopped (optional)
- 1/4 cup roasted pimientos, drained and chopped (optional)
How To MakeJalapeño Cornbread
- Preheat and Prepare: Set your oven rack to the top third and preheat the oven to 375°F. Grease a 10-inch cast-iron skillet with softened butter.
- Dry Mix: In a big bowl, mix the flour, cornmeal, salt, and garlic powder together.
- Wet Mix: In another bowl, whisk the melted butter, heavy cream, and eggs.
- Combine: Pour the wet ingredients into the dry mix. Add the corn, jalapeños, and pimientos if you’re using them. Stir until just mixed; the batter will be thick.
- Bake: Transfer the batter to the skillet and smooth the top. Bake for about 50 minutes or until a toothpick comes out clean from the center.
Recipe Tips:
If you’re not a fan of spicy foods, no worries! You can easily make this into a classic cornbread by simply leaving out the jalapeños and pimientos. The recipe is super flexible, so feel free to make it your own!
What To Serve With Jalapeño Cornbread
This spicy Jalapeño Cornbread goes well with hearty dishes like Beef Stew, Gains Chili, and BBQ Ribs. Jalapeño cornbread can be served with lighter side dishes like salads, soups, or grilled vegetables.
How Long Does Jalapeño Cornbread Last
Leftover Jalapeño Cornbread can last up to 3 days at room temperature. To store it properly, wrap it tightly in foil to keep it fresh.
How To Reheat Jalapeño Cornbread
Reheat Jalapeño Cornbread in the oven set to a low boil. Place slices on a baking sheet and broil for about 3-5 minutes until warmed through.
Try More Joanna Gaines Recipes:
Joanna Gaines Jalapeño Cornbread
Description
This Joanna Gaines Jalapeño Cornbread is One of the Best Spicy Cornbread Recipes Ever! This Joanna Gaines Jalapeño Cornbread is made with jalapeños, pimientos, fine stone-ground yellow cornmeal, all-purpose flour, kosher salt, garlic powder, heavy cream, eggs, and canned white corn. It pairs perfectly with Beef Stew, Chili, or BBQ Ribs.
Note: You will find this Jalapeño Cornbread recipe in the “Magnolia Cookbook: A Collection of Recipes for Gathering” on page 935.
Joanna Gaines Jalapeño Cornbread Ingredients
How To Make Joanna Gaines Jalapeño Cornbread
- Preheat and Prepare: Set your oven rack to the top third and preheat the oven to 375°F. Grease a 10-inch cast-iron skillet with softened butter.
- Dry Mix: In a big bowl, mix the flour, cornmeal, salt, and garlic powder together.
- Wet Mix: In another bowl, whisk the melted butter, heavy cream, and eggs.
- Combine: Pour the wet ingredients into the dry mix. Add the corn, jalapeños, and pimientos if you’re using them. Stir until just mixed; the batter will be thick.
- Bake: Transfer the batter to the skillet and smooth the top. Bake for about 50 minutes or until a toothpick comes out clean from the center.
