EspañolIn 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.
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.
I wanted to balance a gentle sweetness with the savory touch of salt and herbs, and finish with a spicy, fruity jalapeño pop.
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.
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
- 1/3 cup sugar
- 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
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, sugar, 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.
For muffins: Evenly spoon batter into 12 greased or paper lined muffin cups. Bake for 15-18 minutes.
Enjoy!
More Bread Ideas
- Pumpkin cornbread muffins
- Ham and cheese chipotle bread balls
- Traditional Mexican bolillos
- Telera rolls
Print the Herbed Jalapeño Cornbread Recipe Below
Herbed Jalapeño Cornbread
Ingredients
- 1 ¼ cup yellow cornmeal
- ¾ cup all-purpose flour
- 1/3 cup sugar
- 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
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, Sugar, 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.
Did you make this recipe?
Tag @mamalatina on Instagram and hashtag it #mamalatinatips
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