Description

Juneteenth Spicy Cornbread is a vibrant, mouthwatering dish that combines the sweetness of cornmeal with the heat of jalapeños. Perfectly golden and fluffy, this cornbread is a delightful addition to any gathering, from summer barbecues to cozy winter dinners. Easy to prepare and bursting with flavor, it will surely become a favorite at your table.

Ingredients

Scale

1 cup cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
1 tbsp baking powder
1/2 tsp salt
1 cup whole milk (or dairy-free alternative)
2 large eggs
1/4 cup melted butter
1/2 cup fresh or pickled jalapeños (adjust to taste)

Instructions

Preheat your oven to 400°F (200°C) and grease a cast-iron skillet or baking dish.
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
In another bowl, combine milk, eggs, and melted butter; whisk until smooth.
Pour wet ingredients into dry ingredients and stir until just combined. Gently fold in jalapeños.
Pour the batter into the prepared skillet and bake for 20-25 minutes until golden brown and a toothpick comes out clean.
Allow to cool slightly before slicing and serve warm with butter.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Side Dish
Method: Baking
Cuisine: Southern

Nutrition

Serving Size: 1 serving
Calories: 190
Sugar: 3g
Sodium: 190mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 1g
Protein: 4g
Cholesterol: 30mg

Keywords: - For added richness, consider mixing in shredded cheese or substituting jalapeños with diced bell peppers. - Store leftovers in an airtight container in the fridge for up to three days; reheat in the oven at 350°F until warm.