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Jalapeno Corn Bread

Total Time

Prep/Total Time: 25 min.


9 servings

"I enjoy this corn bread with a steaming bowl of soup," relates Deanna Dillard of Advance, North Carolina. "It's moist and cuts nicely. Jalapeno pepper adds a little zip."


  • 1/2 cup cornmeal
  • 1/2 cup all-purpose flour
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon garlic powder
  • 1 egg
  • 1/2 cup cream-style corn
  • 1/4 cup shredded reduced-fat cheddar cheese
  • 1/4 cup buttermilk
  • 2 tablespoons minced green onion
  • 1 tablespoon butter, melted
  • 2 teaspoons minced jalapeno pepper


  1. In a bowl, combine the cornmeal, flour, sugar, salt, baking soda, baking powder and garlic powder. In a small bowl, combine the remaining ingredients. Stir into dry ingredients just until moistened. Pour into a 1-qt. square baking dish coated with cooking spray.
  2. Bake at 425° for 13-15 minutes or until a toothpick inserted in the center comes out clean. Cut into squares; serve warm.

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