Maple Jalapeño Cornbread

Discover the delightful fusion of sweet and spicy in our Maple Jalapeño Cornbread, perfect for adding a twist to your usual bread offerings. This recipe combines traditional Southern flavors with a modern twist, appealing to adventurous taste buds.

Prep time: 10 minutes
Cook time: 25 minutes
Serves: 8

Ingredients

1 cup cornmeal

1 cup all-purpose flour

1/4 cup granulated sugar

1 tbsp baking powder

1/2 tsp salt

1 cup whole milk

1/4 cup unsalted butter, melted

1/4 cup maple syrup

1 large egg

1/2 cup canned corn, drained

1 jalapeño pepper, seeded and diced

1/4 cup shredded cheddar cheese

Instructions

1. Preheat your oven to 400°F (200°C) and grease an 8-inch square baking dish.

2. In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt.

3. In another bowl, whisk together milk, melted butter, maple syrup, and egg.

4. Pour the wet ingredients into the dry ingredients and mix until just combined.

5. Fold in the corn, jalapeño, and cheddar cheese.

6. Pour the batter into the prepared baking dish and spread evenly.

7. Bake for 20-25 minutes or until golden brown and a toothpick inserted into the center comes out clean.

8. Allow to cool for 10 minutes before serving.

Storage

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Reheating

Reheat in a preheated oven at 350°F (175°C) for 10 minutes or until warmed through. Alternatively, microwave individual slices for 20-30 seconds.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.