Description
Joanna Gaines’ jalapeño cornbread delivers Southern comfort with spicy charm. Rustic skillet-baked perfection combines sweet cornmeal, fiery peppers, and buttery warmth that draws you into a delightful culinary experience.
Ingredients
Scale
Main Ingredients:
- 1 cup (240 ml) cornmeal
- 1 cup plus 1 tablespoon (130 g) all-purpose flour
- 1 large egg
- 1 cup (240 ml) almond milk
Seasoning and Leavening Agents:
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- ¼ teaspoon baking soda
Flavor Enhancers and Mix-ins:
- ¼ cup (60 ml) maple syrup
- ¼ cup (60 ml) extra-virgin olive oil or any neutral oil
- 4 scallions, chopped, reserve some for topping
- ¾ cup (120 g) seeded and diced jalapeño peppers, 2 to 3 peppers, reserve some for topping
Instructions
- Heat the oven to 180°C / 350°F, positioning a 25-centimeter / 10-inch cast-iron skillet inside to warm simultaneously.
- In a spacious mixing bowl, thoroughly blend the cornmeal, all-purpose flour, baking powder, kosher salt, and baking soda until uniformly combined.
- Whisk the liquid components in a separate medium-sized bowl, integrating almond milk, farm-fresh egg, pure maple syrup, and extra-virgin olive oil until smooth and homogeneous.
- Create the batter by gently incorporating the wet mixture into dry ingredients, stirring minimally to prevent overmixing. Delicately fold in chopped scallions, diced jalapeños, and optional shredded cheese.
- Extract the scorching skillet from the oven using protective mitts and generously coat the interior surface with unsalted butter to prevent sticking.
- Transfer the prepared batter into the buttered skillet, artfully distributing reserved scallion and jalapeño garnishes across the top. Bake for 20-24 minutes until the center becomes springy and a inserted toothpick emerges cleanly.
- Allow the cornbread to rest and settle within the skillet for approximately 20 minutes, enabling proper structural development before slicing. Serve while pleasantly warm, accompanied by honey-infused butter.
Notes
- Cooling is crucial for perfect texture, allowing the cornbread to set without falling apart when sliced.
- Generously coat the hot skillet with butter to create a golden, flavorful crust that prevents sticking.
- Mixing ingredients should be gentle and quick, avoiding overmixing that can lead to dense, heavy bread.
- Jalapeño seeds pack intense heat, so remove them for milder flavor or keep a few for extra spice.
- Preheating the cast-iron skillet in the oven ensures a crispy, beautifully golden exterior that elevates the entire dish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 202 kcal
- Sugar: 5 g
- Sodium: 207 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 31 mg