Sweet Jalapeno Cornbread

Sweet Jalapeno Cornbread

15 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    50 m
hotsauce
Recipe by  hotsauce

“A surprisingly tasty blend of sweet cornbread and jalapeno peppers. If you love hot peppers and cornbread, then you must try this recipe.”

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Ingredients

Adjust Servings

Original recipe yields 1 9x13-inch baking dish

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
  2. Beat margarine and sugar together in a large bowl until smooth. Combine cornmeal, flour, baking powder, and salt in another bowl. Stir eggs and milk in a third bowl. Pour 1/3 milk mixture and 1/3 flour mixture alternately into margarine mixture; whisk until just mixed. Repeat with remaining ingredients and stir in jalapeno peppers. Spread mixture evenly into prepared baking pan.
  3. Bake in preheated oven until a toothpick inserted into the center comes out clean, 22 to 26 minutes. Cool in the pan for 10 minutes before slicing.

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Reviews (15)

Rate This Recipe
Tea's
8

Tea's

I made this using the regular single-bowl method and the result was fantastic. The texture (as appears in the picture) was very uniform,not too dense, and did not crumble- slices well fresh out of oven. Succeeds in being sweet enough, but not too much so. It's a keeper! Single-bowl method: blend all dry ingredients together, add wet, stir vigorously with fork until well blended (you should see just a few bubbles on top). Pour immediately into prepared pan. I used glass and it browned nicely. *Note: I used oil rather than margarine, which we don't keep- worked fine. Also, I didn't add the jalepeno this time... you can do that or not depending on your mood. It's a great basic recipe.

Noodles
3

Noodles

Just finished eating some--yummy! The 3 bowl concept put me off at first...but I had no mix, or the buttermilk other recipe's called for, so I attempted it. First off, let me admit that I altered the recipe (1 can or creamed corn in place of 1 cup of the milk, and 2 eggs instead of 3, plus the 7 1/4 x 11 3/4 pan I had avail) which I'm sure made a difference. Took an extra 7 minutes in the oven and was a little crumbly--but if using the 3-bowl method gave it the rise and great taste that it has, it was worth a few extra dirty bowls!!! I'd add an extra jalapeno to my next batch though...

Yummy 4 Tummy
2

Yummy 4 Tummy

This was great. Just a little sweet with a hot kick. It was moist and had the perfect density. I accidentally bought cornmeal mix at the store so I had to adjust the recipe for that. I used 3 cups of the mix so I just left out the flour, baking powder and salt. I think I could have used about 1/2 cup more because it took longer to cook. Loved it. A keeper.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 294 cal
  • 15%
  • Fat
  • 12.8 g
  • 20%
  • Carbs
  • 40.1 g
  • 13%
  • Protein
  • 6 g
  • 12%
  • Cholesterol
  • 56 mg
  • 19%
  • Sodium
  • 532 mg
  • 21%

Based on a 2,000 calorie diet

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