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We enjoy the combination of flavors in this golden corn bread. It's not dry or crumbly like other corn breads.—Anita LaRose, Benavides, Texas
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 1 serving (1 piece) equals 179 calories, 10 g fat (3 g saturated fat), 55 mg cholesterol, 450 mg sodium, 19 g carbohydrate, 1 g fiber, 5 g protein.
Originally published as Jalapeno Corn Bread in Taste of Home October/November 1999, p13
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Reviewed on Jan. 07, 2013 by weegrousie
This recipe needed flour! I added 1/2 cup but should have added more. Also, never seen a recipe that called for buttermilk without baking soda to activate the chemical 'rise' of the batter.
Reviewed on Jun. 21, 2011 by jlynnsmom
My family doesn't much care for cornbread, they could take it or leave it. When it comes to this cornbread though there is no leaving it.
Reviewed on Dec. 15, 2010 by SheRita Kae Partin
To make this right you need to add 1 cup of flour. I also use chopped up Poblano Peppers instead of jalapeno Peppers and I let it set 5 or 10 minutes so the flavor of the Pablano's permeates the bread. Be sure to use a cast iron pan and let it heat on the top of the stove with vegetable oil in it. It makes a wonderful crust. There is never any left over.
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© Reiman Media Group, LLC., 2013