Maple Jalapeño Cornbread

Maple Jalapeno Cornbread

It’s oven time! A little heat and a lot of yum! This cornbread recipe is a knockout on the taste buds. All that’s missing for me is a little butter on top! Enjoy!

[recipe servings=10 time=35 Minutes difficulty=easy]


1 cup flour

1 cup cornmeal

1 tablespoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup buttermilk

¼ cup maple syrup

¼ cup unsalted butter, melted and cooled

2 eggs

2 jalapeño peppers, seeded and diced

5 scallions, diced

Heaping ½ cup fresh corn kernels, about 1 ear
of corn (optional)



  1. Preheat the
    oven to 425°F. Grease a 9” round baking dish.
  2. In a mixing
    bowl, combine the flour, cornmeal, baking powder, baking soda, and salt.
  3. In a
    separate bowl, combine the buttermilk, maple syrup, melted butter, and
  4. Add the wet
    ingredients to the dry and mix with a wooden spoon or rubber spatula until
    just combined. A few lumps in the batter are totally fine (see photo).
  5. Fold in the
    jalapenos, scallions, and corn kernels. Pour the batter into the prepared
    dish and bake until fully set and a toothpick in the center comes out
    clean, 20-25 minutes.



Leave a Reply

Your email address will not be published. Required fields are marked *