Spicy Cornbread

Alright, let’s talk Spicy Cornbread. This stuff is like a warm hug with a little kick—seriously. It’s the comfort of cornbread but with a spicy surprise that sneaks up on you, in a good way! Perfect for those who need a bit of fire on a rainy day, when you’re questioning your life choices, or on any random Tuesday.

This recipe holds a special spot on our kitchen shelf. My husband, who swears he’s not into spicy food, goes for seconds every time. The kids? They’re just looking to test their spice limits—makes for a fun dinner challenge! It was meant to spice up a chili night, but now it’s just ‘cause we love it.

Why You’ll Love This Spicy Cornbread

1. It’s bold and brash, like your favorite rock song.
2. Perfect for those who need a slap of flavor to wake up from a food coma.
3. Easy enough to whip up even when you’re wearing pajamas…and no judgment here!
4. Goes with anything—literally. Got soup? Got chili? This cornbread is your sidekick.

How to Make It

Alright, imagine this: You’ve got your flour all over the counter. It’s evidence of greatness in progress. Mix the dry stuff first—flour, cornmeal, sugars, baking powder. Add some salt unless you like your mouth to get surprised by strays. Then hit it with some heat—literally. Jalapeños, cayenne, or even some cheeky pepper flakes. Stir it like your life depends on it, but don’t go crazy or you’ll have a flour tornado.

Remember to mix in your wet ingredients gently. You don’t want a stodgy texture, trust me. Pour it into your trusty pan (the one that never lets you down) and slide that baby into the oven. Now go clean up a bit, or just stare at the oven, dreaming about that first bite.

Ingredient Notes

– Cornmeal: This is our lead actor. It’s humble but holds everything together.
– Jalapenos: These guys bring the heat. Warning: Don’t rub your eyes after handling them. (Trust me—bad mistake.)
– Sugar: Sweetness to balance the spice. Use a smidge-less if you’re sweet enough already.

Recipe Steps

1. Preheat oven to that perfect humming temperature.
2. Mix dry ingredients together with wild abandon.
3. Combine wet ingredients without making a mess—we dare you.
4. Pour into your favorite, slightly stained baking dish.
5. Bake until golden, firm, and irresistible.

What to Serve It With

Tips & Mistakes

– Don’t panic if it crumbles a bit—cornbread likes to live on the edge.
– Resist the urge to devour straight from the oven to avoid mouth burns. Battle scars aren’t cute.

Storage Tips

Keep the leftovers in a decent container or cover it with foil if you’re living that lazy life. It’s somehow even better cold, especially for breakfast when you’re not quite awake yet.

Variations and Substitutions

– Out of jalapeños? Shake in some chili powder and cross your fingers.
– No sugar left in the house? Honey or maple syrup have saved the day more than once.
– Skip any spice if you’re feeling mellow—just don’t blame me when it’s too tame.

Frequently Asked Questions

Spicy Cornbread

This spicy cornbread combines a golden crust with a kick of jalapeño and smoky cheddar, perfect for pairing with chili or BBQ.

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cups yellow cornmeal
• ▢ 1 cup all-purpose flour
• ▢ 0.25 cup granulated sugar
• ▢ 1 tbsp baking powder
• ▢ 0.5 tsp salt
• ▢ 1 cup whole milk
• ▢ 2 large eggs beaten
• ▢ 0.5 cup unsalted butter melted
• ▢ 1 cup shredded sharp cheddar cheese
• ▢ 1 tbsp jalapeño finely chopped, seeds removed for less heat

Instructions

Preparation Steps

• Preheat oven to 400°F (204°C). Grease an 8x8 inch baking pan.
• In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
• In another bowl, combine milk, beaten eggs, and melted butter.
• Pour wet ingredients into the dry ingredients and stir until just combined.
• Fold in shredded cheddar cheese and jalapeño.
• Pour batter into prepared pan and bake for 20-25 minutes or until a toothpick inserted comes out clean.
• Allow to cool slightly before slicing and serving warm.

Notes

For extra heat, leave jalapeño seeds in or add a dash of cayenne pepper.