Cornbread is the perfect companion to so many dishes. It’s a southern staple and I’m so glad it came into my life when I moved to Texas! I’m now the kind of person that cannot have a bowl of chili unless it’s accompanied by a great piece of warm cornbread.
Keeping it Simple
Ryan has a fantastic skillet cornbread he makes completely from scratch every Thanksgiving. Everyone loves it!
Once in a while, though, I like to take a cornbread mix and put a twist on it.
As you probably know by now, I like to keep things easy in the kitchen. So, I buy a quality mix and add some simple ingredients to make it special. In this case, I was looking to create a deliciously spicy cornbread!
Adding a Spicy Kick to a Southern Favorite
As good as a plain traditional cornbread is, I tend to enjoy it with a kick! The only problem I have when I make cornbread with a kick is that I tend to eat more of it by itself instead of as a side dish!
This Texas Wildfire Cornbread definitely has some spice to it. It’s so easy to make and other than the mix, it only requires a few extra ingredients.
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A Delicious and Spicy Texas Cornbread
This Texas Wildfire Cornbread is the perfect combination of sweet and spicy. It’s perfectly fluffy and the taste of jalapeños is on point!
My family really loves this recipe, with the exception of my littlest who doesn’t really eat super spicy foods. All my other kids are pros at spicy foods! My husband takes the cake though, he can eat spicy food better than most Hispanic people!
Kitchen Prep Tools, Utensils & Appliances
Here is a list of the kitchen prep tools, utensils, and appliances I used to make this recipe.
Prep Tools & Utensils
These are the items you’ll need to prep and make this recipe:
- To chop the jalapeños I pulled out my aqua knives and a cutting board. These flexible cutting boards are so convenient for chopping and moving food around the kitchen. Much easier than trying to move around a wood cutting board. They’re also easy to rinse off quickly to use again.
- I used a couple of mini pinch bowls to hold the red pepper and chili powder. They are super convenient for holding dried herbs and spices.
- These are my day-to-day prep bowls. They’re light and have a non-slip ring on the bottom so that they don’t slide around while prepping food. I also love that they are colorful. Perfect for putting a smile on your face while whipping up a fresh batch of Texas Wildfire Cornbread.
- I always use my butterfly measuring spoons for every recipe. I also needed some measuring cups for measuring the cheese and jalapeños and a small liquid measuring cup for the buttermilk.
- To mix up the cornbread mixture, I used this pretty whisk.
Appliances & Cookware
I used this beautiful baking dish for this cornbread. I have the whole set and love them! They’re just so much prettier than a pyrex.
Serving Platters & Dishes
I cut a few slices of cornbread and served them on this aqua serving platter. The rectangular shape is perfect for serving this type of side dish.
Now it’s your turn to give this wonderful recipe a try!
I have included some tips and tricks in the recipe card to help you make this amazing recipe even better.
Check Out These Other Great Recipes
- Try making it from scratch. My Skillet Cornbread recipe is made 100% from scratch.
Texas Wildfire Cornbread
Just a few simple ingredients for a kicked up version of cornbread.
- 1 box cornbread mix I prefer Fleischmann's Simply Homemade Cornbread Mix
- 2/3 cup buttermilk
- 1/3 cup salted butter melted
- 1 egg
- 1/2 cup pickled jalapeño peppers chopped
- 1/2 cup cheddar cheese shredded
- 1 tbsp red pepper flakes
- 1 tbsp chili powder
- Preheat oven to 375°.
- Add the cornbread mix, buttermilk, butter and egg in a mixing bowl and stir until all ingredients are fully mixed.
- Mix in the jalapeños, cheese, red pepper flakes and chili powder into the cornbread mixture.
- Spray an 8" x 11" baking dish with cooking spray and pour the cornbread mixture into it.
- Bake for 40 minutes.
While every effort is made to correctly calculate these nutritional facts, they should be used as general guidance as they may not be 100% accurate.
This is a list of the kitchen tools, utensils and appliances I used to make this recipe.
Tips & Tricks
Here are a few tips and tricks to help you make this Texas Wildfire Cornbread recipe your own.
Make it extra corny. Add some whole kernel corn to give this cornbread a bigger and better corn taste. Add ½ – 1 cup of any kernels: fresh, canned, or frozen.
Any cornbread mix will do. The Fleischmann’s Simply Homemade cornbread mix that I use in this recipe is awesome. It’s the closest to homemade you can get in a box. It tastes great and is so easy to make, but many other cornbread mixes will work. Just make sure to pick a mix that does NOT already contain milk or eggs.
Make it from scratch. What tastes better than boxed cornbread mix? Cornbread made from scratch! But sometimes, I just don’t have time for that. However, when I do have some energy and some minutes to spare, a good from scratch cornbread is always my preference. When using a from scratch recipe, make sure to omit any duplicate ingredients like the eggs and milk.
Here are a few ideas for serving your Texas Wildfire Cornbread.
Butter it up. Cornbread is best when it’s buttered up so go ahead and spread your favorite butter on top.
Enjoy it on its own. This cornbread is so good that I’ll just cut a slice, butter it up and have it by itself.