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Spicy Jalapeno Cornbread

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


  • 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


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

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  • fgrouse
    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.

  • jlynnsmom
    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.

  • SheRita Kae Partin
    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.