Hot Corn Bread Recipe

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I first tasted this bread when we visited some good friends in Arkansas in the early '70's. I have made it on many occasions since then, particularly for card club and church functions. I enjoy my job as postal clerk at our local office, and spending time with our two children and five grandchildren.
Featured In: 19 Reuben Recipes
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES:16-20 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 16-20 servings


  • 2 eggs
  • 1 cup buttermilk
  • 1 cup cream-style corn
  • 1/2 cup vegetable oil
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 to 2 jalapeno peppers, chopped
  • 1 cup yellow cornmeal
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Nutritional Facts

1 each: 115 calories, 8g fat (2g saturated fat), 28mg cholesterol, 180mg sodium, 9g carbohydrate (1g sugars, 1g fiber), 3g protein.


  1. In a bowl, beat eggs. Add buttermilk, corn, oil, cheese and peppers. Combine cornmeal, baking soda and salt; stir into egg mixture. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30 minutes. Yield: 16-20 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Hot Corn Bread in Bountiful Harvest Cookbook 1994, p28

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twodogs16 User ID: 6280406 44310
Reviewed Oct. 9, 2012

"I tried thiswith some of my homemade chilli. It was very good. I did it as cup cakes for easy serving. My whole family loved it, even the kids. It was very moist and taste. The only thing I would try to do to it is add flour to the mix to make it more like a cake. My family now likes the taste of corn bread. Thank you"

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