Jalapeno Cornbread

Cornbread has been a staple for centuries, going all the way back to when Native Americans first ground fresh corn into meal, mixed it with water, and cooked it over an open fire. No frills, just good, honest food that filled bellies and kept people going.

As time went on, folks started putting their own spin on it. Buttermilk gave it a bit of tang, leavening made it lighter, and pork fat, well that just made everything better. A pinch of salt brought out the flavour, and before long, cornbread became a must-have alongside stews, barbecues, and just about any meal that needed something warm and hearty on the side.

Then came even more twists. Down in the Southern US, cornbread became rich and buttery, often cooked in a cast-iron skillet for that golden, crispy crust. Mexican influences brought in fresh or creamed corn for extra sweetness, jalapeños for a kick of heat, and a generous layer of shredded cheese to melt into every bite.

No matter how you make it, cornbread is pure comfort—simple, rustic, and made for sharing. Whether it’s baked, fried, or cooked over an open flame, one thing’s for sure, a good piece of cornbread never goes out of style.

What you need

• 1/2 cup butter (melted)

• 2/3 cup sugar

• 2 large eggs

• 1/2 cup buttermilk

• 1/2 cup creamed corn

• 1/2 tsp baking soda

• 1 cup all-purpose flour

• 1 cup yellow cornmeal

• 1/4 cup jalapeño pepper (diced)

• 1/2 tsp salt

What to do

1. Preheat the oven to 375 F. Grease an 8-inch square pan or baking dish.

2. In a large mixing bowl, whisk together the melted butter and sugar.

3. Add the eggs and creamed corn, whisk until combined.

4. Add the buttermilk and baking soda, and whisk to combine.

5. Add the flour, cornmeal, jalapeño peppers, and salt. Using a spatula, mix until just blended. Do not overmix.

6. Place mixture into skillet or tray and dot the top with sliced jalapenos

7. Bake for 35 minutes, or until a toothpick inserted in the centre comes out clean.

8. Let cool for at least 15 minutes before cutting into squares. Serve warm.

For something a little special, try adding some aged cheddar.