Best Jalapeño Cornbread Recipe – How to Make Jalapeño Cornbread

Cowboys won’t be able to resist this sweet and spicy jalapeño cornbread! The spicy kick is doubled here with diced jalapeños that are sautéed in the same pan used for cooking and sliced ​​jalapeños that are sprinkled on top. A cast iron skillet gives this cornbread crispy golden edges so no one has to fight for that corner. Remember to add the batter to the pan while it’s still hot (you should hear the sizzle!) and watch out for hot potholders after cooking. It’s a perfect match for any hearty chilli recipe and would go wonderfully with a spicy inspiration Thanksgiving Menu just like Ree Drummond. “There’s nothing I love more than food with a little spice, but for some reason the Drummond family is always sweet on Thanksgiving.” she says. “This year, I’m having fun!” Pass the butter and enjoy!

How hot are jalapeños?

Jalapeños are on the milder end of the spice scale (hotter than anaheim or poblano peppers, but milder than serrano or the much hotter habaneros). To tame the heat, choose smaller jalapeños (larger ones are hotter) and remove the seeds and white membrane first.

Why is cornbread sweet?

It really depends on what part of the country the cornbread comes from. In the north, corn bread tends to be mushy and sweeter. In the south it is more crumbly and barely sweet or not sweet at all. This recipe is Southern style, with just a tablespoon of sugar.

How to clean a cast iron skillet?

Purists will tell you not to wet your cast iron skillet, but it’s perfectly fine to do so. Instead of scrubbing under running water, wipe gently with warm, soapy water, then wipe dry immediately. You can also rub a little canola oil on the surface to season your cast iron skillet before storing it.

By Hannah Klinger