This moist and tender cornbread recipe is easy to make and the fresh herbs and jalapeño add an extra punch of flavor!
Chef's notes
Cornbread is a good thing to make for a group and leftovers can be used in a variety of ways, such as croutons or toasted and served with poached eggs for breakfast.
You can add different types of cheese to cornbread such as feta, sharp cheddar and goat cheese.
This recipe is also part of a delicious recipe called Cornbread Brunch. Toasted cornbread, topped with a bit of tomato sauce, a poached egg and a touch of pesto and feta cheese.
Cornbread is also really good friends with Homemade Chili.
Steps
1
Preparing Your Mise en Place
Ingredients
1 whole jalapeño pepper
3 tbsp dill
3 tbsp cilantro
Preheat the oven to 375ºF or 190°C.
Start by seeding and finely dicing jalapeño. If you want the cornbread to be spicier, leave the seeds in. Wash your hands thoroughly once finished. Finely chop the fresh herbs.
2
Making the Cornbread
Ingredients
2 cups all-purpose flour
2 2/3 tbsp baking powder
1/2 cup sugar
1 1/2 tsp salt
2 cups cornmeal
4 large eggs
2 cups milk (can substitute with buttermilk)
1/2 cup melted, unsalted butter
1 cup canned or frozen kernel corn
To make the cornbread, sift all of the dry ingredients together: flour, baking powder, sugar, salt, and cornmeal.
In a separate bowl, mix together eggs, milk and melted butter.
Mix the wet and dry ingredients together just until the dry ingredients have been moistened. Then fold in jalapeños, herbs and corn. Do not overmix.
3
Baking the Cornbread
To bake the cornbread, spray two loaf pans with non-stick cooking spray. Then evenly divide the batter between the two pans. Bake 30 - 40 minutes.
*Note - You can also use a rectangular cake pan or even muffin tins; however, keep in mind that the baking times will vary.
Test the center with a fork or wooden skewer. If it comes out clean, the cornbread is ready. Let the cornbread cool for a few minutes before loosening the edges with a knife. Then turn out onto a cooling rack.
11 Comments
Ritchie M•
This cornbread was really good. The Jalapeno was a nice touch too. I'm not a big fan of cilantro, so I removed it and just doubled the amount of jalapeno for some added spice. Try not to rub your eyes after handling it... *ouch*
Wow, this is the best cornbread I've EVER made (or tasted). A huge hit, easy to make and the jalapeno was lovely (I did remove the seeds as I don't like the heat). Dill and cilantro - never added that before and it adds so much flavor. I also love that it makes a bit batch. It sure does make a wonderful meal alongside a bowl of chili. THANKS AGAIN.
Can I use blue cornmeal in the recipe? I am hosting a halloween party and would love to serve the blue cornbread with my pumpkin chili. I've never used blue cornmeal, but I imagine the visual effect would be great for the party!
I love this website and have tried many of the recipes with great success.
I was just wondering by any chance if there is a typo with regard to the amount of baking powder? 2 2/3 tbsp (tablespoons, right?) baking powder seems like a huge amount to me - I haven't tried to make this yet but was planning on doing so this evening.
Thanks!
The amount of baking powder is correct, but now that I look at it, I see that it is sort of an odd amount. I will make it again very soon and try adjusting the amount to come up with a more even number, just to make it easier on my brain :-) Cheers!
when making the pancakes recipe in the lessons, it said we had to add 2 tbsp I guess are tablespoons of baking powder.
I did so and the batter became bitter!! I think it should be 2 teaspoons instead, am I wrong?
Hi- We will check the recipe, but you'll note that it is calling for 2 2/3 tablespoons, which is 8 teaspoons for 4 cups of flour (or flour and corn meal combined in this cases).
Most formulas call for 1-2 teaspoon per cup of flour or mix, which puts this particular recipe at the high side of the expected ratio.
I'll note that some people are very sensitive to a common ingredient in some brands of baking powder, sodium aluminum sulfate. A brand without this additive may not have the "bitter" taste that you describe (others call it metallic).
Give that a try and/or maybe reduce the overall baking soda in this recipe if you feel it needs it and the texture does not suffer. ~Ken
Judi G •Wow, this is the best cornbread I've EVER made (or tasted). A huge hit, easy to make and the jalapeno was lovely (I did remove the seeds as I don't like the heat). Dill and cilantro - never added that before and it adds so much flavor. I also love that it makes a bit batch. It sure does make a wonderful meal alongside a bowl of chili. THANKS AGAIN.
Joe G • Rouxbe Staff •Hi Judy... try this out with the left-over cornbread. It's great! http://rouxbe.com/recipes/10/preview
Debra G •Can I use blue cornmeal in the recipe? I am hosting a halloween party and would love to serve the blue cornbread with my pumpkin chili. I've never used blue cornmeal, but I imagine the visual effect would be great for the party!
Dawn T •You should be totally fine in this recipe to substitute blue for yellow cornmeal. Sounds like it will be a fun Halloween at your house!
Radames R •when making the pancakes recipe in the lessons, it said we had to add 2 tbsp I guess are tablespoons of baking powder. I did so and the batter became bitter!! I think it should be 2 teaspoons instead, am I wrong?
Ken R • Rouxbe Staff •Hi- We will check the recipe, but you'll note that it is calling for 2 2/3 tablespoons, which is 8 teaspoons for 4 cups of flour (or flour and corn meal combined in this cases). Most formulas call for 1-2 teaspoon per cup of flour or mix, which puts this particular recipe at the high side of the expected ratio. I'll note that some people are very sensitive to a common ingredient in some brands of baking powder, sodium aluminum sulfate. A brand without this additive may not have the "bitter" taste that you describe (others call it metallic). Give that a try and/or maybe reduce the overall baking soda in this recipe if you feel it needs it and the texture does not suffer. ~Ken
Char N • Rouxbe Staff •Hi Hazel: Yes, you can substitute the milk with almond milk. I use almond milk for cooking, and it works very well. Thanks for writing. -Char