Oven-Roasted Cornbread with Smoked Jalapeño Butter

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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 recipe, 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.

Prep: 10 min Cook: 25 min Serves 8 American cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your oven to 400°F and grease an 8-inch square baking pan with 1 tbsp of unsalted butter.
  2. 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.
  3. Step 3: In a separate bowl, whisk 1 cup whole milk, 1 large egg, and 1/4 cup melted unsalted butter until smooth.
  4. Step 4: Pour the wet ingredients into the dry, stirring gently until just combined — do not overmix to keep the cornbread tender.
  5. 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.
  6. 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.
  7. 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.

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