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Spicy Jalapeno Corn Bread Recipe

Spicy Jalapeno Corn Bread Recipe

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. YIELD: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

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.

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.