Jalapeño Cornbread Recipe

Name: Jalapeño Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 cup milk; 1 tablespoon lemon juice; 2 cups finely ground corn meal; 1/2 cup brown rice flour; 1/4 cup sugar; 2 teaspoons baking powder; 1 teaspoon salt; 1/2 teaspoon baking soda; 3 tablespoons vegetable oil; 2 large eggs, whisked; 1 cup shredded jalapeno jack cheese; 1/2 cup diced red onion; 1/2 cup fresh corn kernels; 1 jalapeno, seeded and diced

Servings: persons

1 cup milk
1 tablespoon lemon juice
2 cups finely ground corn meal
1/2 cup brown rice flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3 tablespoons vegetable oil
2 large eggs, whisked
1 cup shredded jalapeno jack cheese
1/2 cup diced red onion
1/2 cup fresh corn kernels
1 jalapeno, seeded and diced

1
Preheat oven to 425u00b0 F. Grease a 9x13 inch pan with natural cooking spray or olive oil.
2
In a small bowl, mix the milk and lemon juice together and set aside. The milk with curdle a bit, but that is perfectly normal.
3
In a large bowl, mix the dry ingredients together: corn meal, brown rice flour, sugar, baking powder, salt, and baking soda.
4
Mix in the whisked eggs and vegetable oil.
5
Fold in the cheese, diced onions, and corn kernels, and jalapeno. Stir everything until well incorporated.
6
Pour the mixture into the greased pan and spread evenly.
7
Bake for about 22 to 25 minutes.
8
Let the cornbread cool for about 15 minutes before cutting into it.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup milk, 1 tablespoon lemon juice, 2 cups finely ground corn meal, 1/2 cup brown rice flour, and more.

Yes, Jalapeño Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Jalapeño Cornbread

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