Maple Jalapeño Cornbread

🕒 Prep: 10 min
🔥 Cook: 25 min
🍽 Serves: 8
★★★★★
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Maple Jalapeño Cornbread is a delightful twist on the classic Southern staple. The combination of sweet maple syrup and spicy jalapeño adds a unique flavor profile that makes this dish an exciting side for any meal. Perfect for a cozy family dinner or a special holiday gathering, this cornbread is sure to impress.

Ingredients for Maple Jalapeño Cornbread

The base of our cornbread is cornmeal, giving it that classic texture and flavor. All-purpose flour adds structure, while granulated sugar provides a touch of sweetness that complements the maple syrup. Baking powder helps the bread rise, and a pinch of salt enhances all the flavors. Whole milk adds moisture and richness, and unsalted butter ensures a tender crumb. Maple syrup is our star ingredient, infusing the bread with its characteristic sweetness. Egg binds everything together, while canned corn adds bursts of sweetness and texture. Jalapeño pepper brings the heat, and shredded cheddar cheese rounds out the flavor with its savory creaminess.

Tips & Tricks

  • If you prefer less spice, use only half of the jalapeño or substitute with a milder pepper.
  • For a more robust cheese flavor, try sharp cheddar instead of mild.
  • Make sure your baking powder is fresh for the best rise.
  • Consider using a cast iron skillet for baking; it gives the cornbread a nice crust.

Serving Suggestions

This Maple Jalapeño Cornbread pairs wonderfully with a hearty bowl of chili or a steaming pot of soup. For a summer barbecue, serve it alongside grilled meats and a fresh salad. It’s also great for breakfast, toasted with a little butter or even more maple syrup.

Frequently Asked Questions

Can I use a different type of cheese?
Absolutely! Feel free to experiment with your favorite cheeses such as pepper jack or gouda for a different flavor profile.
How can I store leftovers?
Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just make sure it’s intended for baking to achieve the best texture.

Maple Jalapeño Cornbread Recipe Walkthrough

First things first, preheat your oven to 400°F (200°C). While it’s warming up, go ahead and grease an 8-inch square baking dish. This will help prevent the cornbread from sticking. In a large bowl, combine the dry ingredients: cornmeal, flour, sugar, baking powder, and salt. Give it a quick stir to mix everything evenly.

In a separate bowl, whisk together the wet ingredients: milk, melted butter, maple syrup, and the egg. Make sure everything is well combined before moving on. Now, pour the wet ingredients into the dry ingredients. Stir until they’re just combined. You don’t want to overmix here; a few lumps are perfectly fine.

Next, gently fold in the canned corn, diced jalapeño, and shredded cheddar cheese. This step is where all those exciting flavors come together. Pour the batter into your prepared baking dish, spreading it out evenly with a spatula.

Bake for 20 to 25 minutes. You’ll know it’s done when the top is golden brown and a toothpick inserted into the center comes out clean. Let it cool for about 10 minutes before slicing and serving. This short wait allows the flavors to meld and makes it easier to cut.

Why You'll Love This Recipe

  • A perfect blend of sweet and spicy flavors that tantalize the taste buds.
  • Quick and easy to prepare, making it ideal for busy weeknights or last-minute gatherings.
  • Uses pantry staples and a few fresh ingredients, ensuring minimal fuss in the kitchen.
  • Versatile enough to pair with a variety of main dishes, from chili to barbecue.

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

Step-by-step 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.

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