Cornbread with a Twist
Cornbread is always a delight.
This easy cornbread recipe uses blue cornmeal and adds a jalapeno kick for a hint of heat. And more of a savory cornbread as opposed to sweet.
It’s perfectly paired with a sweet butter like our Pumpkin Spiced Honey Butter. Or try it with our Orange Honey Compound Butter… also a delicious balance!
If preparing muffins, they look beautiful plated in a souffle cup. We got that inspiration from a local SLO restaurant, The Vegetable Butcher.
But if you aren’t plating for a dinner party or feeling that fussy, just dive right in!
Other Recipes You May Like
Tri-Pepper Chicken + White Bean Chili
Southwestern Black Beans, Vegetarian Style
Tools for Crafting Perfect Cornbread
| Prep Time | 10 minutes |
| Cook Time | 17-35 minutes |
| Servings |
muffins or squares |
- 1 cup blue cornmeal
- 1 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 cup granulated sugar note: for a sweeter cornbread, add an additional 1/4 cup of sugar - 1/2 cup total.
- 1 teaspoon sea salt
- 2 large eggs beaten
- 1/2 cup buttermilk
- 1/2 cup milk
- 3/4 cup butter
- 1 tablespoon butter softened, for greasing pan
- 1/4 cup frozen corn
- 2 tablespoons jalapeno minced
Ingredients
Dry ingredients
Wet Ingredients
Additions
| |
- Place oven rack in the middle position. Preheat oven to 350 degrees Fahrenheit. Grease a 9 x 9" baking dish, 9" cast iron skillet, or standard muffin tin with softened butter.
- Melt butter 3/4 cup butter. Set aside.
- In a large bowl, mix flour, cornmeal, baking soda, baking powder, sugar, and salt.
- Add buttermilk, milk, and eggs to the cornmeal mixture. Stir until incorporated.
- Stir in melted butter.
- Fold in the corn and jalapeno.
- Transfer batter to the baking dish or cast iron skillet.
- Bake. For baking dish: 30-35 minutes. For muffins: 17-25 minutes. The bread or muffins are done when the edges pull away from the sides of the dish/pan, and a toothpick inserted into the middle is clean.
- Baked dishes, let cool for 15 minutes. Cool muffins for 5 minutes before removing from tin.
This is a savory cornbread recipe. Served with a sweetened butter, we like the balance. But if you like a sweeter cornbread, add 1/4 cup of sugar, (1/2 cup total).
May we suggest? Serve with our Pumpkin Spiced Honey Butter.
Recipe courtesy of www.sisterspicekitchen.com
©2017 Sister Spice. All rights reserved.
Hi! The recipe calls for melted butter but don’t see the amount in ingredient list. Planning to make for a dinner party I’m catering this week. Thanks!
Hi, Camille!
First, thank you for alerting us to the missing ingredient in our recipe! We truly appreciate it.
You will need 3/4 cup of butter to melt for the batter and 1 tablespoon of additional butter (softened) for preparing your pan. Also please note there is 1/2 teaspoon each of baking soda and baking powder.
Another note… this is a savory cornbread… its flavor profile is not as sweet as some cornbread recipes. We serve ours with sweetened compound butter and we find that its a nice balance. That said if you like a more traditional, sweeter cornbread we recommend adding another 1/4 of sugar to the recipe. The recommended compound butters will still pair very well with the sweeter cornbread.
Let us know how it turns out! 🙂