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Spicy Jalapeno Cornbread

Name: Spicy Jalapeno Cornbread
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 9 servings.
Cuisine: North America, Mexican
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

2 reviews

Test Kitchen Approved

Total Time

Prep: 10 min. Bake: 50 min.

Makes

9 servings

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

Spicy Jalapeno Cornbread Recipe photo by Taste of Home

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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

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.
Transfer to a greased 9-in. square baking pan. Bake at 350° for 50-55 minutes or until toothpick inserted in the center comes out clean. Cut into squares; serve warm.

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

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