Herbed Jalapeño Cornbread

Esta entrada también está disponible en: Español

In the summer, I especially look forward to enjoying my favorite finger foods, like this classic, American comfort food, cornbread. I’ll search for it again and again at BBQ’s, chili cook-offs, and picnics throughout the season. This herbed jalapeño cornbread is one of my favorite variations. It’s very easy to make, learn how below.

herbed jalapeño cornbread squares

In partnership with Truvía® Natural Sweetener

Cornbread has existed in the United States for centuries and it comes in many variations and styles. In the south it tends to be heartier and more savory, and in the north it tends to be sweeter and more cake-like. The cornbreads I make, not surprisingly, tend to have decidedly Mexican flavors and styles. In this recipe, I’ve incorporated favorite elements of each for a special treat.

Fresh jalapeño peppers sliced

I wanted to balance a gentle sweetness with the savory touch of salt and herbs, and finish with a spicy, fruity jalapeño pop. Here’s what’s so great: I used Truvia® Cane Sugar Blend for it, which is stevia sweetener blended with cane sugar.

If you’re not familiar with it, the sweetness of stevia sweetener comes from stevia leaf extract. Stevia leaf extract comes from the sweet leaves of the stevia plant.

Truvia Cane Sugar Blend gives this cornbread just the right amount of sweetness with a lot fewer calories than the full sugar version. In fact, a recipe that calls for ⅓  cup cane sugar, needs only 2 tablespoons + 2 teaspoons of Truvia Cane Sugar Blend to deliver an equivalent amount of sweetness.

The herbs here are thyme, parsley and oregano, but you can mix yours up to suit your taste! The jalapeño is fresh and green and offers peppery fragrance and pungent spice.

Herbed jalapeño cornbread with fresh oregano on top

I hope you and your family enjoy it, my family did. It goes especially well as a companion to my Beef Barbacoa recipe.

If you make this Herbed Jalapeño Cornbread, be sure to snap a photo and share it with us on social media using the #mamalatinatips hashtag. I’d love to see it and have a chance to share it as well.

Herbed Jalapeño Cornbread

Prep time 15 minutes – Start to finish 50 minutes

Makes 12 cornbread squares

Ingredients

  • 1 ¼ cup yellow cornmeal
  • ¾ all-purpose flour
  • 2 tablespoons + 2 teaspoons Truvía® Cane Sugar Blend
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 3 jalapeño peppers, chopped
  • 2 tablespoons chopped fresh herbs (I used oregano, parsley and thyme)
  • 1 cup of milk
  • ⅓ cup vegetable oil
  • 1 egg
Bag of Truvía Cane Sugar Blend, jalapeño peppers, cornmeal and herbs on top of a wooden surface

Utensils

  • Glass bowls
  • Measuring cups
  • Measuring spoons
  • Glass measuring cup
  • 8-inch square pan or muffin trays
  • Cutting board
  • Knife
  • Wooden toothpick

Preheat oven to 400° F. Grease an 8-inch square baking pan.

In a bowl, combine cornmeal, all-purpose flour, Truvía Cane Sugar Blend, baking powder, and salt. Mix well.

Cornmeal, salt, flour and sugar in a glass bowl

Add chopped jalapeños and herbs. Mix again and set aside.

cornbread dry ingredients with jalapeño peppers in a glass bowl

Mix milk, vegetable oil and one egg.

Pouring liquid ingredients on cornbread dry ingredients

Add liquid ingredients to dry ingredients and stir just until blended. Don’t overmix.

mixing liquid and dry herbed jalapeño cornbread ingredients

Pour into greased pan.

Pouring herbed jalapeño cornbread batter in baking pan

Bake 25-30 minutes or until wooden toothpick inserted in center comes out clean.

Serve warm.

For muffins: Evenly spoon batter into 12 greased or paper lined muffin cups. Bake for 15-18 minutes.

Enjoy!

Fresh baked herbed jalapeño cornbread

More Sweet Ideas

Be sure to check out more sweet, reduced-sugar, recipe ideas below:

Print the Herbed Jalapeño Cornbread Recipe Below

jalapeño corn bread squares
5 from 1 vote

Herbed Jalapeño Cornbread

Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Servings: 12 cornbread squares

Ingredients

  • 1 ¼ cup yellow cornmeal
  • ¾ cup all-purpose flour
  • 2 tablespoons + 2 teaspoons Truvía® Cane Sugar Blend
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 3 jalapeño peppers chopped
  • 2 tablespoons chopped fresh herbs I used oregano, parsley and thyme
  • 1 cup of milk
  • cup vegetable oil
  • 1 egg

Utensils

  • Glass bowls
  • Measuring cups
  • Measuring spoons
  • Glass measuring cup
  • 8-inch square pan or muffin trays
  • Cutting board
  • Knife
  • Wooden toothpick

Instructions

  • Preheat oven to 400° Grease an 8-inch square baking pan.
  • In a bowl, combine cornmeal, all-purpose flour, Truvía Cane Sugar Blend, baking powder, and salt. Mix well.
  • Add chopped jalapeños and herbs. Mix again and set aside.
  • Mix milk, vegetable oil and one egg.
  • Add liquid ingredients to dry ingredients and stir just until blended. Don’t overmix.
  • Pour into greased pan.
  • Bake 25-30 minutes or until wooden toothpick inserted in center comes out clean.
  • Serve warm.
Course: Breads
Cuisine: American
Keyword: cornbread variation, spicy cornbread
Author: Silvia

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Jessica Joachim
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Jessica Joachim

This jalepeno cornbread looks so good! I love that there is less sugar as I have been trying to eat better but I think I can feel like I am splurging with this!

Cristina Petrini
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Cristina Petrini

A rather spicy recipe ideal to accompany perhaps a very sweet sauce!

Alejandra Graf
Guest
Alejandra Graf

Wow! Muero por probar esta recta! Esta lo maximo.

Enriqueta E Lemoine
Guest
Enriqueta E Lemoine

I adore jalapeño cornbread. I have my own recipe but I have to try your with the addition of my favorite herbs! Win!

Blanca D
Guest
Blanca D

I love the combination of flavors of this bread. And thank you for showing how we can use stevia in more than just our coffee.

Ideasandcreams
Guest
Ideasandcreams

Pero bueno como tiene que estar de rico ! Y en caliente..bendición total. 👌Me ha encantado. Besos Elisa

Sundeep
Guest
Sundeep

This Jalepeno cornbread looks so delicious I would to try this for sure. Recipe looks easy and doable and I love home baking breads

Laura G
Guest
Laura G

This is so cool! Would you say this would be too spicy for kids?

Alexandra Cook
Guest
Alexandra Cook

I would live off of this stuff if I could. It looks really delicious!

Kiwi
Guest
Kiwi

I pinned this immediately. I am going to recreate this really soon!

Kate
Guest
Kate

I’m a HUGE cornbread fan and this version looks so good! I love all the herbs in there.

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