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Jalapeno Corn Bread

Jalapeno Corn Bread

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Sheila

Wonderful cornbread with a hint of spice.

Ingredients {{adjustedServings}} servings

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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:
  • 99 mg
  • 33%
  • Sodium:
  • 591 mg
  • 24%

Based on a 2,000 calorie diet

Directions

  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

jackie
23
11/4/2012

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 of the baking dish....I also removed it from the oven after 20 minutes and let it finish baking while cooling on the counter.

HOPEANN
20
10/27/2012

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

Sherry Tamburo
18
9/23/2012

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 the jalapeño and add it after I had put the mixture in the pan so that I could add it too just half. I was not sure if my gluten-free guest liked spicy food. The jalapeño side was eaten first. It was perfect, thanks for a great gluten-free cornbread recipe.