Sweet and Spicy Cornbread Recipe

Name: Sweet and Spicy Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 2 tablespoons canola oil; 1 medium onion, chopped; 1 cup baking mix; 2 cups cornmeal; 1/2 cup sugar; 2 teaspoons baking soda; 1 teaspoon salt; 1/2 teaspoon cayenne pepper; 2 large eggs; 2 cups milk; 1 jalapeno, finely chopped

Servings: persons

2 tablespoons canola oil
1 medium onion, chopped
1 cup baking mix
2 cups cornmeal
1/2 cup sugar
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon cayenne pepper
2 large eggs
2 cups milk
1 jalapeno, finely chopped

1
Heat the oven to 375 degrees F.
2
Put a 10-inch cast iron skillet over medium-high heat and add the oil.
3
When the oil is hot, add the onions and cook until they are soft and beginning to brown, about 5 minutes.
4
Remove the onions from the pan onto a plate.
5
Leave the remaining oil in the pan.
6
In a large bowl, whisk together the baking mix, cornmeal, sugar, baking soda, salt, and cayenne.
7
In another bowl, whisk together the eggs and milk.
8
Add the wet ingredients to the dry ingredients and stir until combined.
9
Fold in the reserved onions and the jalapeno.
10
Pour the batter into the skillet the onions were cooked in and bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes.
11
(Reserve 2 pieces cornbread for the Online Round 2 Recipe Pork and Cornbread Bites.)

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 11 ingredients. The key ingredients include: 2 tablespoons canola oil, 1 medium onion, chopped, 1 cup baking mix, 2 cups cornmeal, and more.

Yes, Sweet and Spicy 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.

Sweet and Spicy Cornbread

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