Joanna Gaines Jalapeño Cornbread Recipe
Are you craving something warm and delicious? Try Joanna Gaines Jalapeño Cornbread Recipe today! This cornbread is perfectly moist and flavorful.
Equipment
- Large Mixing Bowl
- Medium mixing bowl
- 9x9 inch baking pan
- Whisk
- Measuring cups and spoons
- Rubber spatula
- Oven
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup whole milk
- ⅓ cup melted butter
- 2 large eggs
- 2 jalapeños diced (seeds removed)
- 1 cup shredded cheddar cheese
Instructions
- Set your oven to 400°F right away. Grease your 9x9 inch baking pan well. This prevents sticking and ensures easy removal.
- Combine cornmeal, flour, and sugar together. Add baking powder and salt to mixture. Whisk everything until well blended completely.
- Beat eggs in a separate bowl. Add milk and melted butter to eggs. Whisk until the mixture looks smooth.
- Pour wet ingredients into dry ingredients slowly. Stir gently until just combined together. Don't overmix or cornbread becomes tough.
- Fold in diced jalapeños and cheese carefully. Mix until evenly distributed throughout the batter.
- Pour batter into your prepared baking pan. Bake for 20-25 minutes until golden. A toothpick should come out clean completely.
- Let cornbread cool for 10 minutes. Cut into squares and serve warm immediately.
Notes
- Don't skip removing jalapeño seeds for less heat.
- Use fresh jalapeños instead of jarred ones.
- Room temperature ingredients mix together much better.
- Add extra cheese for richer cornbread flavor.
- Check doneness at 20 minutes to avoid overbaking.
- Serve warm with honey butter for sweetness.
- Store leftovers in an airtight container always.
- Reheat in oven for best texture recovery.