Jalapeño Cornbread (with Bisquick!)
This cornbread recipe is the essence of comfort—perfectly sweet and savory, delightfully crumbly yet moist. And when it bakes, your kitchen will fill with the warm, inviting aroma of home.
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Why you’ll love jalapeño cornbread
This cornbread recipe is everything you want in a cornbread:
Sweet and savory - you get the best of both worlds
Crumbly yet moist - it may seem impossible but believe it
Simple - mix it up in one bowl
Nostalgic - it will fill your house with a mouthwatering smell
Recipe Tips for the best jalapeño cornbread
Play with the heat
Make it as mild or as spicy as you like - adding just half of a jalapeño will make this cornbread mildly spicy, while adding a whole jalapeño will level up to medium heat.
Don’t over mix the batter
Similar to biscuits - cornbread batter should be lumpy when it goes into the oven. Once you add the wet ingredients to the dry ingredients, mix the batter until the dry ingredients are completely moistened, but no longer. Once baked, the texture will be fluffy and moist. If you over mix the batter, the texture can become dense and tough.
watch the oven closely and don’t over bake
If you notice the top of the cornbread is browning too fast, place a piece of tin foil tented over the top of the baking dish for the remainder of the bake time. This will reduce the amount of browning that happens for the remainder of the bake. The top should finish a light golden brown at the edges.
The best way to tell if the cornbread is done baking is to stick a toothpick or knife inserted into the center. If it comes out clean, the bake is complete and your cornbread is ready to come out of the oven. Leaving cornbread in the oven too long can cause it to become dry, and nobody wants that.
Recipe Variations
Love the flavor of green peppers but can’t handle the heat? Swap jalapeños for Ortega chilis - they have loads of that green pepper flavor but none of the spiciness! You can find them in a can at your local grocery store (they are usually on the international foods isle).
FAQ
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Jalapeño cornbread is versatile and can be served with many different dishes - chili, soups, chicken dishes, and barbequed meats are all great options.
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Dryness can come from over baking. I recommend checking on your cornbread as it bakes, especially when nearing the end of the bake.
If your cornbread is crumbly, it could be that your measurements weren’t exact (try leveling off dry ingredients with a knife) or that the recipe you are using doesn’t call for enough egg or liquid.
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Over mixing can cause dense cornbread. Once you add the wet ingredients to the dry ingredients, mix until the flour is just moistened, and no longer.
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I have only tested this recipe with cornmeal.
The use of corn flour in place of cornmeal could change the texture - cornbread traditionally has a gritty texture and a strong corn flavor. Because flour is finely ground, that grittiness and strong corn flavor could be lost.
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The main difference is that yellow cornmeal is made with yellow corn and white cornmeal is made with white corn.
Yellow cornmeal will have a slightly stronger corn flavor, while white cornmeal will taste slightly sweeter.
Helpful Kitchen Tools
sharp knife and cutting board
parchment paper
8 x 8 inch baking dish
large bowl
spatula
liquid measuring cup
Ingredients
2 cups Bisquick
1⁄2 cup cornmeal
3/4 cup sugar
1 teaspoon baking powder
¼ teaspoon ground black pepper
¾ cup shredded cheese (cheddar or a Mexican blend)
½ - 1 fresh jalapeño
1 cup milk
2 tablespoons butter, melted
2 eggs
How to make jalapeño cornbread (with Bisquick!)
Prep
Preheat oven to 350℉. Chop jalapeño into fourths and dry with a paper towel. Line an 8 x 8 inch baking pan with parchment paper.
Mix the batter
In a large bowl, mix together bisquick, cornmeal, sugar, baking powder, and ground black pepper.
Add shredded cheese and jalapeño and mix until well combined. Make a little well in the center of the flour mixture.
In a liquid measuring cup, mix together milk, melted butter, and eggs. Pour into the well in the flour mixture. Mix together with a spatula until all the flour mixture is absorbed (the batter should look lumpy).
bake
Pour the mixture into the baking pan and bake in the oven for 30 - 35 minutes or until the center puffs up, a knife inserted comes out smooth, and the edges are a light golden brown.
Let cool in the pan for about 10 minutes, then remove from the pan and either serve or let cool completely on a wire rack, about 1 hour.
How to Store
Store jalapeño cornbread at room temperature in an air tight container for up to two days, or store in the refrigerator for up to five days. If stored in the refrigerator, let stand at room temperature for 30 minutes, or pop in the microwave for five to ten seconds to warm to room temperature.
You can also freeze jalapeño cornbread easily. Just place (fully baked and cooled) in an air tight freezer container and store in the freezer for up to three months. Remove from the freezer and place in the refrigerator 24 hours prior to serving.
Jalapeño Cornbread (with Bisquick!)
This cornbread recipe is the essence of comfort—perfectly sweet and savory, delightfully crumbly yet moist. And when it bakes, your kitchen will fill with the warm, inviting aroma of home.
Ingredients
Directions
- Prep: Preheat oven to 350℉. Chop jalapeño into fourths and dry with a paper towel. Line an 8 x 8 inch baking pan with parchment paper.
- Mix the batter: In a large bowl, mix together bisquick, cornmeal, sugar, baking powder, and ground black pepper. Add shredded cheese and jalapeño and mix until well combined. Make a little well in the center of the flour mixture. In a liquid measuring cup, mix together milk, melted butter, and eggs. Pour into the well in the flour mixture. Mix together with a spatula until all the flour mixture is absorbed (the batter should look lumpy).
- Bake: Pour the mixture into the baking pan and bake in the oven for 30 - 35 minutes or until the center puffs up, a knife inserted comes out smooth, and the edges are a light golden brown. Let cool in the pan for about 10 minutes, then remove from the pan and either serve or let cool completely on a wire rack, about 1 hour.
*Nutrition is auto-calculated by recipes generator.
