Jalapeno Corn Bread

Jalapeno Corn Bread

33
Sheila 0

"Wonderful cornbread with a hint of spice."

Ingredients

55 m {{adjustedServings}} servings 312 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 312 kcal
  • 16%
  • Fat:
  • 22.7 g
  • 35%
  • Carbs:
  • 20.5g
  • 7%
  • Protein:
  • 7.6 g
  • 15%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 591 mg
  • 24%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C). Move an oven rack to the center position in oven.
  2. Mix cream-style corn, cornmeal, buttermilk, corn oil, Cheddar cheese, eggs, jalapeno peppers, salt, and baking soda in a large mixing bowl.
  3. Put butter into a 9-inch square baking dish.
  4. Melt butter in preheated oven, 2 to 3 minutes.
  5. Pour corn bread batter into the baking dish over melted butter.
  6. Bake in preheated oven until golden brown, about 35 minutes.
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Reviews

33
  1. 37 Ratings

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I just made this tonight to go with the ham and bean soup we made and its a very good recipe....I did tweak it just a bit by adding 2 tbls of sugar and I baked it in a cast iron skillet instead ...

Super moist and tasty. I baked mine in a cast iron skillet and the butter made the crust brown and crispy!

Great recipe, especially for gluten-free guests. I did add an extra 1/2 cup of cornmeal because the mixture was a little runny (maybe i added too much liquid). Another thing I did was chop up...