How to Make Jalapeño Upside Down Cornbread

Tired of the same old cornbread? Jalapeno upside down cornbread offers a spicy twist on a classic comfort food. This recipe combines the sweetness of cornbread with the fiery kick of jalapeños, creating a truly unforgettable culinary experience. Let’s dive into how to make this delicious jalapeno upside down cornbread.

Ingredients List

• 1 cup yellow cornmeal
• 1 cup all-purpose flour (Substitute with gluten-free blend for a gluten-free version)
• 1/2 cup granulated sugar
• 4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk (or milk with 1 tbsp vinegar or lemon juice)
• 1/4 cup melted unsalted butter (Coconut oil offers a healthier alternative)
• 1 large egg
• 1/2 cup chopped fresh jalapeños (adjust to your spice preference)
• 1/4 cup honey or maple syrup
• 2 tablespoons butter, for the skillet

Timing

Preparation Time: 15 minutes

Cooking Time: 25-30 minutes

Total Time: 40-45 minutes, making it a quick and easy weeknight meal.

Step-by-Step Instructions

Step 1: Preheat and Prep

Preheat oven to 400°F (200°C). Grease a 9-inch cast-iron skillet or 8×8-inch baking dish with 2 tablespoons of butter. This ensures easy release and adds a buttery flavor.

Step 2: The Jalapeño Layer

In the prepared skillet, evenly distribute the chopped jalapeños. Drizzle honey or maple syrup over the jalapeños. This creates a sweet and spicy base for your cornbread.

Step 3: Dry Ingredients

In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt. This ensures even distribution and prevents clumping.

Step 4: Wet Ingredients

In a separate bowl, whisk together buttermilk, melted butter, and egg. Don’t overmix; combine until blended.

Step 5: Combine Wet and Dry

Gently fold the wet ingredients into the dry ingredients. Mix until just combined. Be careful not to overmix, which can result in tough cornbread.

Step 6: Bake

Pour the batter over the jalapeño mixture in the skillet. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool for 10 minutes before inverting onto a serving plate.

Nutritional Information

This jalapeno upside down cornbread recipe yields approximately 8 servings. Each serving contains roughly 250-300 calories, 10-12 grams of fat, and 35-40 grams of carbohydrates. Nutritional values can vary based on specific ingredients used.

Healthier Alternatives for the Recipe

For a healthier upside down cornbread recipe, consider using whole wheat flour instead of all-purpose flour. Reduce the sugar by 1/4 cup and substitute honey or maple syrup for a natural sweetener. Adding shredded zucchini or carrots can boost the nutritional value and add moisture.

Serving Suggestions

Serve this jalapeño upside down cornbread warm with a dollop of butter, sour cream, or a sprinkle of fresh cilantro. It pairs perfectly with chili, barbecue, or a hearty soup. For a brunch option, serve alongside scrambled eggs and bacon.

Common Mistakes to Avoid

• Overmixing the batter: This can lead to tough cornbread. Mix until just combined.
• Not greasing the skillet properly: This can make it difficult to invert the cornbread. Ensure the skillet is well-greased.
• Overbaking: This can cause the cornbread to dry out. Check for doneness with a wooden skewer.

Storing Tips for the Recipe

Store leftover jalapeño upside down cornbread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Conclusion

This jalapeño upside down cornbread recipe is a delightful twist on a classic. The combination of sweet cornbread and spicy jalapeños creates a truly unforgettable flavor profile. Try this recipe and share your experience! We’d love to hear your feedback in the comments below.