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Crispy Firecracker Jalapeño Cornbread

crispy firecracker jalapeño cornbread - featured image

A quick and easy spicy cornbread with a crispy crust, tender crumb, and a punch of fresh jalapeños and smoky paprika. Perfect as a snack or side dish with a flavorful kick.

Ingredients

Scale
  • 1 cup yellow cornmeal (medium grind)
  • 1 cup all-purpose flour (or gluten-free flour)
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 tablespoons granulated sugar
  • 1 cup buttermilk (or dairy-free milk with 1 tbsp vinegar)
  • 2 large eggs, room temperature
  • 1/4 cup unsalted butter, melted (plus extra for the pan)
  • 23 fresh jalapeños, finely chopped (seeds removed for less heat)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin (optional)
  • 1/2 cup sharp cheddar cheese, shredded

Instructions

  1. Preheat your oven to 425°F (220°C). Place your cast iron skillet in the oven while it heats for at least 10 minutes.
  2. In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar until well combined.
  3. In a separate bowl, whisk eggs with buttermilk and melted butter until smooth.
  4. Fold finely chopped jalapeños, smoked paprika, and cumin into the wet ingredients.
  5. Pour wet ingredients into dry ingredients and gently fold until just combined, leaving some lumps.
  6. Fold in shredded cheddar cheese.
  7. Carefully remove the hot skillet from the oven, add a tablespoon of butter, and swirl until melted and sizzling.
  8. Pour batter into the skillet and spread evenly.
  9. Bake for 20-25 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
  10. Let the cornbread cool for 5 minutes before slicing and serving.

Notes

Preheat the cast iron skillet to get a crispy crust. Do not overmix the batter to avoid toughness. Remove jalapeño seeds to reduce heat. Toss jalapeños in flour if they tend to sink. Watch the oven closely after 20 minutes to avoid drying out.

Nutrition

Keywords: cornbread, jalapeño, spicy snack, firecracker, crispy cornbread, easy cornbread, cast iron skillet, smoky paprika