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

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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
TOTAL TIME: Prep: 10 min. Bake: 50 min.
MAKES:9 servings
TOTAL TIME: Prep: 10 min. Bake: 50 min.
MAKES: 9 servings

Ingredients

  • 1 cup cornmeal
  • 1/2 cup shredded cheddar cheese
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 2 eggs
  • 1 can (8-1/4 ounces) cream-style corn
  • 1 cup buttermilk
  • 1/4 cup vegetable oil
  • 1 to 2 tablespoons seeded jalapeno peppers

Nutritional Facts

1 piece: 179 calories, 10g fat (3g saturated fat), 55mg cholesterol, 450mg sodium, 19g carbohydrate (2g sugars, 1g fiber), 5g protein.

Directions

  1. In a large bowl, combine cornmeal, cheese, baking powder and salt. In another bowl, beat the eggs, add corn, buttermilk, oil and jalapenos. Stir into dry ingredients just until moistened.
  2. Transfer to a greased 9-in. square baking pan. Bake at 350° for 50-55 minutes or until toothpick inserted near the center comes out clean. Cut into squares; 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 Taste of Home October/November 1999, p13


Reviews for Spicy Jalapeno Corn Bread

AVERAGE RATING
(2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
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2 Star
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 (1)
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MY REVIEW
fgrouse@comcast.net User ID: 5898195 80818
Reviewed Jan. 7, 2013

"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."

MY REVIEW
jlynnsmom User ID: 5948564 71490
Reviewed Jun. 21, 2011

"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."

MY REVIEW
SheRita Kae Partin User ID: 4989425 203302
Reviewed Dec. 15, 2010

"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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