Jalapeño Custard Cornbread Recipe

Name: Jalapeño Custard Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: INREDIENTS; 1 cup flour; 3/4 cups cornmeal; 1 tablespoon sugar; 1/2 teaspoon salt; 1/2 teaspoon baking soda; 1 teaspoon baking powder; 1/3 cup finely minced jalapeno (optional - seed & stems for extra heat); 2/3 cup shredded cheddar cheese; 3 tablespoons butter, melted; 2 eggs; 2 cups reduced fat milk; 1 tablespoon white wine vinegar; 1 cup heavy cream; 1 tablespoon gold tequila

Servings: persons

INREDIENTS
1 cup flour
3/4 cups cornmeal
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1/3 cup finely minced jalapeno (optional - seed & stems for extra heat)
2/3 cup shredded cheddar cheese
3 tablespoons butter, melted
2 eggs
2 cups reduced fat milk
1 tablespoon white wine vinegar
1 cup heavy cream
1 tablespoon gold tequila

1
INSTRUCTIONS
2
Preheat oven to 350 degrees. Spray a baking pan with non-stick buttery cooking spray and place it in the oven to heat.
3
In a large mixing bowl cut the flour, cornmeal, sugar, salt, baking soda, baking powder, jalapeno and cheddar cheese with a pastry cutter until all ingredients are incorporated.
4
In a separate bowl, whisk together the melted butter, milk, and eggs, add into the dry ingredients. Mix until well combined. Stir in the vinegar
5
Pour batter into the pre-heated baking pan. Add the tequila to the heavy cream and gently pour it into the center of the batter - Do Not Stir. Carefully return the pan to the oven and bake for 50-60 minutes until golden brown, center will be soft.
6
Remove from oven and cool for 30 minutes before serving. Best if eaten the same day it is made.

667

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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

You need 15 ingredients. The key ingredients include: INREDIENTS, 1 cup flour, 3/4 cups cornmeal, 1 tablespoon sugar, and more.

Yes, Jalapeño Custard Cornbread falls under the Baking & Desserts 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.

That's it — enjoy your meal!

Jalapeño Custard Cornbread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions