Jalapeno Corn Bread

Jalapeno Corn Bread

Sheila 0

"Wonderful cornbread with a hint of spice."


55 m servings 312 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • 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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  • Prep

  • Cook

  • Ready In

  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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  1. 37 Ratings


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...

I have been making this recipe for more than 15 years, the only difference my recipe has is to put half of the cheese in the batter and sprinkle the other half on top before putting it in the ov...

YUMMY! My husband said "I have never had corn bread so moist". I doubled the batch, made one without Japs and with... HAD to try both and I was very pleased... great with a chili. Thank you Sh...

I made it with Jiffy Corn Meal, used 3 boxes, and skipped the corn oil, salt, baking soda, and buttermilk,instead used a cup of regular milk. just because I had it in hand, came out perfect, tha...

This was SO good! I used regular cornmeal instead of yellow cornmeal and added 2 cups of it instead of 1. Because I used the regular cornmeal i left out the baking soda and salt and it was PERFE...

The best corn bread I have ever made!

This was good, I made mini muffins using a large melon baller to fill the cups works perfectly. Bake for 12 min. Next time I will double the jalapeƱo