Jalapeno Corn Bread Recipe

Name: Jalapeno Corn Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 c. yellow cornmeal; 1 c. all-purpose flour; 2 Tbsp. sugar; 1 Tbsp. salt; 4 tsp. baking powder; 1/2 c. nonfat dry milk; 3 eggs (room temperature); 1 1/2 c. warm water (110~); 1/2 c. cooking oil; 1 (1 lb.) can cream-style corn; 6 to 8 jalapeno chili peppers, chopped; 2 c. sharp Cheddar cheese, grated; 1 large onion, grated

Servings: persons

2 1/2 c. yellow cornmeal
1 c. all-purpose flour
2 Tbsp. sugar
1 Tbsp. salt
4 tsp. baking powder
1/2 c. nonfat dry milk
3 eggs (room temperature)
1 1/2 c. warm water (110~)
1/2 c. cooking oil
1 (1 lb.) can cream-style corn
6 to 8 jalapeno chili peppers, chopped
2 c. sharp Cheddar cheese, grated
1 large onion, grated

1
Preheat oven to 425u00b0.
2
Grease
3
two
4
9
5
x 11-inch or 9 x 9-inch pans.
6
Pour
7
the batter into the baking pans and spread evenly with a rubber scraper or spoon.
8
Bake in the oven until the bread tests
9
done;
10
a
11
wooden
12
toothpick
13
or
14
metal skewer inserted in the center comes out clean.
15
Remove bread from the oven.
16
Let the pans
17
cool
18
somewhat
19
on
20
metal
21
racks
22
before cutting into serving pieces.

1397

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 1/2 c. yellow cornmeal, 1 c. all-purpose flour, 2 Tbsp. sugar, 1 Tbsp. salt, and more.

Yes, Jalapeno Corn Bread falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Jalapeno Corn Bread

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