Oven-Roasted Cornbread with Smoked Jalapeño Butter
A warm cornbread with a tender crumb, enhanced by spicy smoked jalapeño butter that adds a smoky kick perfect for any comfort meal. This american-inspired comfort food ready in about 35 minutes pairs yellow cornmeal, all-purpose flour, baking powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup yellow cornmeal
- 3/4 cup all-purpose flour
- 1 tbsp baking powder
- 2 tbsp granulated sugar
- 1 tsp salt
- 1 cup whole milk
- 1 large egg
- 1/4 cup unsalted butter, melted
- 1/4 cup unsalted butter
- 1 tbsp smoked jalapeño, minced
Instructions
- Step 1: Preheat your oven to 400°F and grease an 8-inch square baking pan with 1 tbsp of unsalted butter.
- Step 2: In a large bowl, whisk together 1 cup yellow cornmeal, 3/4 cup all-purpose flour, 1 tbsp baking powder, 2 tbsp granulated sugar, and 1 tsp salt until evenly combined.
- Step 3: In a separate bowl, whisk 1 cup whole milk, 1 large egg, and 1/4 cup melted unsalted butter until smooth.
- Step 4: Pour the wet ingredients into the dry, stirring gently until just combined — do not overmix to keep the cornbread tender.
- Step 5: Pour the batter into the prepared pan and bake for 20-25 minutes until the top is golden and a toothpick inserted in the center comes out clean.
- Step 6: Meanwhile, in a small skillet over low heat, melt 1/4 cup unsalted butter with 1 tbsp minced smoked jalapeño, cooking for 2-3 minutes until fragrant but not browned.
- Step 7: Remove the cornbread from the oven and brush the smoked jalapeño butter evenly over the top while still warm. Let cool slightly before slicing and serving.
Frequently asked questions
How long does Oven-Roasted Cornbread with Smoked Jalapeño Butter take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Oven-Roasted Cornbread with Smoked Jalapeño Butter?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep yellow cornmeal from drying out.
Can I substitute ingredients in Oven-Roasted Cornbread with Smoked Jalapeño Butter?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Oven-Roasted Cornbread with Smoked Jalapeño Butter for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Oven-Roasted Cornbread with Smoked Jalapeño Butter?
American comfort food like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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