This sweet & spicy cornbread puts a fun twist on a long-time favorite. It’s loaded with flavor from fresh jalapenos, corn, and sweetened condensed milk. Yum!
Cornbread has always been one of my favorite dishes – it was even a childhood favorite. I just love the sweet flavors and the slightly crunchy texture. And it pairs perfectly with my favorite chilis and stews!
So, this week I decided to try my hand at making cornbread from scratch. And of course, I had to put my own spin on things.
I love spice! So I rounded up some fresh jalapenos and made my own sweet & spicy cornbread. And I have to say - it turned out pretty amazing.
The Secret Ingredients for Sweet & Spicy Cornbread
There are a few special ingredients that make this cornbread truly spectacular.
The first, of course, is the corn. Most commercial cornbread mixes simply use cornmeal. And it’s just not the same as using whole corn kernels. There’s something so satisfying about taking a bite and crunching down on corn kernels.
Next are the jalapenos. For this spicy cornbread recipe, fresh jalapenos are essential because they bring all the heat!
And finally, I used NESTLÉ® LA LECHERA® Sweetened Condensed Milk to add the sweetness. This might be the most important ingredient because it balances perfectly with the heat from the spicy peppers.
LA LECHERA has a great authentic flavor, which added so much richness to the cornbread.
You can find LA LACHERA at Publix, in the baking aisle.
I used the canned condensed milk for this recipe, but it also comes in a convenient squeeze bottle – perfect for drizzling! Look for it in its new packaging in Publix stores now!
Let’s Make Sweet & Spicy Cornbread
Once you see how simple it is to make this homemade cornbread, you’ll never go back to the packaged mix again! It only takes 30 minutes and a handful of simple ingredients to pull this recipe together. It’s the perfect quick recipe for this busy holiday season.
Start off by chopping up the jalapenos. I used two jalapenos for this recipe, and my cornbread had a good amount of heat. If you prefer things a bit milder, you can reduce this to just one jalapeno.
Next, cook the jalapenos in a bit of olive oil on the stovetop until they’re nice and soft.
Mix together all your dry ingredients for the cornbread batter. This will be flour, cornmeal, baking powder, sugar, and salt.
Next, toss the jalapenos in with the dry ingredients. Coating the jalapeno pieces in the flour mixture will help them “float” in the batter, rather than just sinking to the bottom. Repeat the process with the corn kernels.
Add the wet ingredients to the batter next. This will be the LA LACHERA Sweetened Condensed Milk, water, egg, and olive oil. Mix everything together into a smooth batter.
Pour the mixture into a greased baking dish, and bake at 400 degrees Fahrenheit for 25 minutes. The cornbread is done when you can stick a sharp knife in the center and it comes out clean.
Let the cornbread cool, and serve it with a dollop of butter!
Did you make this?
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Recipe
Ingredients
- ½ cup LA LACHERA Sweetened Condensed Milk (14 oz. can)
- 2, jalapeno peppers seeded and chopped
- 1 cup corn kernels, fresh or frozen
- 1 cup cornmeal
- 1 cup all-purpose flour
- ⅔ cup white sugar (organic for vegan-friendly)
- 4 tsp baking powder
- 1 tsp salt
- 1 egg beaten
- ½ cup water
- ¼ cup olive oil
- Olive oil spray
Instructions
- Preheat oven to 400 degrees (Fahrenheit).
- Spray a non-stick pan with olive oil spray, and heat over medium-high heat. Cook jalapeno peppers for 3-5 minutes, until softened. Set aside.
- In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
- Add the jalapenos and corn kernels to the flour mixture, and toss to coat.
- Add the sweetened condensed milk, egg, water, and olive oil to the bowl. Mix until well combined.
- Pour the batter into a prepared baking pan. Bake for 20-25 minutes, until golden brown. Cornbread is done when a knife inserted into the bread comes out clean.
molly says
Thank you for this awesome looking and healthy recipe...