Jalapeño Cornbread Wedges

Jalapeño Cornbread Wedges

In the interest of variety and spiciness, I prepared a different cornbread recipe than the one I usually make. I certainly wasn't disappointed with the result and it was very easy to prepare besides. I used a large jalapeño for the extra kick, but if you can't take the heat, use a small one instead. This cornbread makes for a nice light lunch or snack but could also be served with dinner.

Jalapeño Cornbread WedgesJalapeño Cornbread Wedges
Recipe by
Cuisine: Mexican
Published on November 27, 2007

Sweet, moist cornbread with a little kick from a fresh jalapeño — a simple and wonderful side for a Mexican or southwest American themed meal

Print this recipePrint this recipe

  • 6 tablespoons unsalted butter
  • 1 cup yellow cornmeal
  • 1 cup unbleached white flour
  • 1/3 cup sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1 cup buttermilk
  • 1 large egg
  • 1 jalapeño, seeded and minced
  • Preheat an oven to 375° and lightly grease a 9-inch glass pie plate.

  • Melt the butter in a small saucepan and set aside to cool for a few minutes. In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder and salt. In another bowl, combine the buttermilk and egg with a fork until just blended. Pour the buttermilk mixture and butter over the dry ingredients and add the jalapeño. Stir with a rubber spatula until just combined.

  • Transfer the batter to the pie plate and spread evenly. Bake for 25 minutes or until a toothpick or cake tester comes out clean. Let cool on a wire rack for at least 15 minutes before serving. Can be served warm or at room temperature.

Makes 8 side servings
Jalapeño Cornbread Wedges

No comments: