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Yeastless Jalapeño Cornbread is a Surefire Hit.
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Jalapeño Cornbread

Delicious Southern skillet bread recipe that doesn't require yeast. Southern-style cornbread with a Tex-Mex kick is a great accompaniment for soups, chili, and stews.
Course Side Dish
Cuisine American
Keyword cornbread recipes, southern cornbread, Tex-Mex cornbread
Servings 12 servings

Equipment

Ingredients

  • 7 1/2 ounces all~purpose flour 2 cups, 4 teaspoons
  • 1 1/2 teaspoons baking powder
  • 1/4 cup granulated sugar
  • 2 teaspoons kosher salt
  • 9 ounces yellow cornmeal 2 cups, 4 tablespoons
  • 1/2 teaspoon ground cumin
  • 1/4 cup maple syrup
  • 1 1/2 cups buttermilk
  • 3 whole eggs
  • 6 ounces butter or bacon fat, melted 3/4 cup
  • 2 cloves garlic peeled and minced
  • 2 large Jalapeño peppers meat only, finely chopped
  • 1 small red onion finely chopped
  • 1 small red bell pepper meat only, finely chopped
  • 1/4 cup finely chopped cilantro leaves

Instructions

  • Preheat the oven to 400˚F. Place 10~inch cast iron skillet in the oven to heat.
  • Combine all the dry ingredients in a large bowl and whisk to thoroughly combine.
  • Combine all the wet ingredients in a separate bowl and whisk to combine.
  • Slowly add the wet ingredients to the dry ingredients. Gently fold the ingredients together with a rubber spatula or large wooden spoon. Do not overmix.
  • Carefully grease the iron skillet with bacon grease or canola oil. Pour the batter into the skillet. Bake the cornbread for about 45 minutes or until a skewer inserted in the middle comes out clean.
  • Invert the cornbread from the skillet onto a wire rack to cool.

Notes

Measurements by volume are given at the end of the ingredient for flour, cornmeal, and butter.