Description
A delicious and spicy twist on traditional cornbread, made with blue cornmeal and jalapeños for an extra kick.
Ingredients
Scale
- 1 cup blue cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
- 1 cup diced jalapeños (fresh or pickled)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, mix together the blue cornmeal, flour, baking powder, and salt.
- In another bowl, whisk together the milk, vegetable oil, and eggs.
- Combine the wet ingredients with the dry ingredients and stir until just combined.
- Fold in the diced jalapeños.
- Pour the batter into a greased baking dish.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Let cool slightly before serving.
Notes
- For a milder flavor, use fewer jalapeños or remove the seeds.
- This cornbread pairs well with chili or soups.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 180
- Sugar: 2g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: Blue Cornbread, Jalapeños, Cornbread Recipe, Spicy Cornbread