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Moist Jalapeno Corn Bread Recipe
Moist Jalapeno Corn Bread Recipe photo by Taste of Home

Moist Jalapeno Corn Bread Recipe

Publisher Photo
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
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:9 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 9 servings

Ingredients

  • 1-1/2 cups cornmeal
  • 1/2 cup all-purpose flour
  • 6 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 eggs
  • 1 cup buttermilk
  • 1/4 cup olive oil
  • 3 jalapeno pepper, seeded and finely chopped

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.

Directions

  1. In a bowl, combine the first six ingredients. In another bowl, whisk the eggs, buttermilk and oil. Add to the dry ingredients and stir just until moistened. Stir in jalapenos. Pour into a greased 9-in. square baking pan.
  2. Bake at 400° for 20-22 minutes or until a toothpick inserted near the center comes out clean. Cut into squares or wedges. Serve warm. Yield: 9 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Jalapeno Corn Bread in Reminisce September/October 2004, p48

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.

Reviews for Moist Jalapeno Corn Bread

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 23, 2010

"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?!"

MY REVIEW
Reviewed Jul. 1, 2009

"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!!
"

MY REVIEW
Reviewed Jul. 1, 2009

"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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