Smoked Paprika and Jalapeño Cornbread
Moist cornbread infused with smoky paprika and fresh jalapeño for a spicy kick, perfect for summer barbecues. This american-inspired summer cookout 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 1/2 cups yellow cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 2 tbsp granulated sugar
- 1 tsp smoked paprika
- 1 tsp salt
- 1 cup milk
- 2 large eggs
- 1/4 cup (melted) unsalted butter
- 1 medium jalapeño pepper
- 2 tbsp vegetable oil
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F and grease an 8-inch square baking pan with 2 tablespoons vegetable oil.
- Step 2: In a large bowl, whisk together 1 1/2 cups yellow cornmeal, 1 cup all-purpose flour, 1 tablespoon baking powder, 2 tablespoons granulated sugar, 1 teaspoon smoked paprika, and 1 teaspoon salt until evenly combined.
- Step 3: Finely dice 1 medium jalapeño pepper (remove seeds for milder heat) and set aside.
- Step 4: In a separate medium bowl, whisk 1 cup milk, 2 large eggs, and 1/4 cup melted unsalted butter until smooth.
- Step 5: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in the diced jalapeño.
- Step 6: Pour the batter into the prepared pan and smooth the top with a spatula.
- Step 7: Bake for 20-25 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.
- Step 8: Let cornbread cool for 10 minutes before slicing and serving warm.
Frequently asked questions
How long does Smoked Paprika and Jalapeño Cornbread 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 Smoked Paprika and Jalapeño Cornbread?
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 Smoked Paprika and Jalapeño Cornbread?
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 Smoked Paprika and Jalapeño Cornbread 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 Smoked Paprika and Jalapeño Cornbread?
American summer cookout 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.
