We love cornbread, but we really love this Jalapeno Cornbread especially with beans like my Texas Smoked Brisket Beans. This cornbread is loaded with pickled jalapenos, lots of cheddar cheese and creamed cream corn! Yum, the perfect buttermilk cornbread turned spicy and even more luscious with the corn and cheese!
Remember the creamed corn recipe from the other day that I posted? I had some leftover in the freezer so I used that in the recipe, but any good creamed corn will work. Here’s the recipe for my creamed corn, but a can of creamed corn works just as well. https://the2spoons.com/effortless-southern-creamed-corn/
I also used pickled jalapenos, Los Costena Brand are what I use: https://amzn.to/34cxceH
I like to use the pickled jalapenos because you know what you are getting. You can use a fresh jalapeno that you seed and dice, but you don’t always know how hot they will be. Sometimes I use a combination of both, the pickled jalapenos and the fresh jalapeno.
I hope you like the easy recipe!! It is the best with my Texas Smoked Brisket Beans. Here’s the link: https://the2spoons.com/amazing-texas-smoked-brisket-beans/
Make both! They are great together…
Jalapeno Cornbread
Ingredients
- 1 cup cornmeal
- 1 cup all purpose flour
- 4 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup sugar
- 2 tbsp oil or melted butter plus more oil for your skillet
- 1 can creamed corn
- 1/2 cup chopped pickled jalapenos
- 1/2-1 cup buttermilk
- 2 large eggs
- 1 1/2 cup grated medium to sharp cheddar cheese
Instructions
- Preheat the oven to 425 degrees F. Whisk together all the dry ingredients in a large bowl. Add the creamed corn, the eggs, the oil or melted butter, the jalapenos, the cheese and start with a half of buttermilk then more if needed. Place your skillet in the oven to heat with a thin layer of oil or on top of the stove. Iron skillets work best. When the skillet is heated, add your cornbread batter and cook until golden brown on top and a toothpick when inserted comes out clean.