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After many years of experimenting, I developed this recipe for corn bread. It has become a favorite with my family and often accompanies our meals of chili, soup or meat dishes. You can adjust the "heat" by the number of jalapeno peppers you use. —Archie Timmons Milwaukie, Oregon
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 1 serving (1 each) equals 224 calories, 8 g fat (1 g saturated fat), 48 mg cholesterol, 465 mg sodium, 33 g carbohydrate, 2 g fiber, 5 g protein.
Originally published as Jalapeno Corn Bread in Reminisce September/October 2004, p48
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Reviewed on Jul. 23, 2010 by mcclure1
i'm not big on corn bread but i thought the jalapeno might change my mind. i used both jalapenos and habaneros and you could barely taste them. next time i'll add more. i used a cornbread mix so maybe that was why?!
Reviewed on Jul. 01, 2009 by cillasalways
We have grown our own jalapenos, so I was specifically looking for a recipe to use the fresh jalapenos in. This one fit the bill!!
This cornbread is delicious!! Don't undercook it though. It takes at least the 22 minutes, and I've added about 4 minutes extra.
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