Candied Jalapeño Cornbread Blondies
Time: 45 Minutes
Servings: 16 Blondies
Ingredients
For the Candied Jalapeños:
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1 C Sliced Fresh Jalapeños (about 4–5 peppers)
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½ C Sugar
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½ C Water
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1 T Apple Cider Vinegar
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Pinch of Salt
For the Blondies:
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½ C (1 stick) Unsalted Butter, melted
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¾ C Light Brown Sugar, packed
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2 Large Egg
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1 tsp Vanilla Extract
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½ C All-Purpose Flour
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¼ C Yellow Cornmeal
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½ tsp Baking Powder
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¼ tsp Salt
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½ C Corn Kernels, fresh
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⅓ C Candied Jalapeños, chopped (plus more for topping)
Instructions
Candy the Jalapeños
- Combine sugar, water, vinegar, and a pinch of salt in a small saucepan.
- Bring to a simmer over medium heat.
- Add jalapeño slices and cook for 5–7 minutes, until softened and slightly translucent.
- Let jalapeños soak in syrup for 30 mins to 1 hour.
- Remove jalapeños with a slotted spoon and let cool on parchment or a rack. (Reserve the syrup if you want to drizzle it over ice cream later. Trust.)
Prep the Blondie Batter
- Preheat your oven to 350°F (175°C).
- Line an 8x8-inch pan with parchment and lightly grease.
- Whisk melted butter and brown sugar together until glossy.
- Add egg and vanilla, and whisk until smooth.
- Fold in flour, cornmeal, baking powder, and salt.
- Stir until just combined.
- Mix in corn kernels and chopped candied jalapeños.
Bake and Cool
- Pour the batter into the prepared pan and smooth the top.
- Top with a few extra jalapeño slices for flair (optional but highly recommended).
- Bake for 23–27 minutes, until the edges are golden and the center is just set.
- Cool completely before slicing — they firm up as they sit.
🔥 Go Rogue by drizzling with honey before serving or brush the top with reserved jalapeño syrup for an extra hit of sticky heat.
Want The Rogue Chef to make this delicious dish for you? Contact us at www.TheRogueChef.com.