Canned Jalapeños Are What Your Cornbread Mix Has Been Missing

Buttery cornbread is a taste to behold. Soft, sweet, and slightly gritty, it stands apart from its carb-laden counterparts with a texture and flavor that is simple yet delicious. However, that doesn't mean it can't be improved upon. Whether you eat it with a light coating of honey or a dollop of butter, many cornbread recipes could benefit from a touch of heat. The simplest way to spice up this traditional accompaniment to comforting southern dishes is by adding canned jalapeños.

Most cornbread recipes are straightforward, calling for only a few ingredients. At the same time, the best way to level something up is often by keeping it simple, and putting canned jalapeños in the mix is about as easy as it gets. They can be added as they come, or you can take the additional step of giving them a quick chop to get smaller pieces when you take a bite. Either way, it only adds a bit of extra time to your prep to impart some spice to the end product.

When attempting to add a bit of gusto to cornbread, it's important to keep the balance of flavors in mind. If you were to add the world's hottest pepper that makes jalapeños seem mild, all you are likely to taste is the heat. Milder canned jalapeños should act like an extra in a movie — not specifically drawing your attention, but bringing a subtle something to the end product.

Fresh jalapeños are certainly an option if you're looking to spice things up with your cornbread, but using the canned version has some advantages you would miss out on. The most obvious perk is convenience. Here, all you have to do is take the jalapeños out of the can, give them a quick rinse (they can be a bit salty like canned soup), chop if desired, and incorporate them into the cornbread mixture.

Another benefit of using preserved jalapeños is they are typically milder than fresh ones. If you want to gently grace the cornbread with heat, canned is the better choice. If you have a particularly sensitive palate and even these get you sweating, lightly sautéing the jalapeños will reduce the heat somewhat.

Canned jalapeños also give you more wiggle room regarding best-by dates. Generally speaking, you will want to use fresh peppers within a week of bringing them home, although with bell peppers the color can affect how long they last in the fridge. In a can, jalapeños will last a couple of years before opening when stored correctly. If you don't use them all in one batch of cornbread, you can store canned jalapeños for two to three weeks in a sealed container in the refrigerator. Once you experiment with adding them to cornbread, you'll be glad to have more on hand when you make your next batch.