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Moist Jalapeno Corn Bread

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

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 large eggs
  • 1 cup buttermilk
  • 1/4 cup olive oil
  • 3 jalapeno pepper, seeded and finely chopped

Directions

  • 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.
  • Bake at 400° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cut into squares or wedges. Serve warm.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1 each: 224 calories, 8g fat (1g saturated fat), 48mg cholesterol, 465mg sodium, 33g carbohydrate (10g sugars, 2g fiber), 5g protein.

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