Jalapeno Corn Bread Recipe

Name: Jalapeno Corn Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8.25 ounce) can cream-style corn; 1 cup yellow cornmeal; 3/4 cup buttermilk; 1/2 cup corn oil; 3 ounces shredded Cheddar cheese; 3 eggs; 2 jalapeno peppers, minced; 1 teaspoon salt; 1/2 teaspoon baking soda; 2 tablespoons butter

Servings: persons

1 (8.25 ounce) can cream-style corn
1 cup yellow cornmeal
3/4 cup buttermilk
1/2 cup corn oil
3 ounces shredded Cheddar cheese
3 eggs
2 jalapeno peppers, minced
1 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons butter

1
Preheat oven to 400 degrees F (200 degrees C). Move an oven rack to the center position in oven.
2
Mix cream-style corn, cornmeal, buttermilk, corn oil, Cheddar cheese, eggs, jalapeno peppers, salt, and baking soda in a large mixing bowl.
3
Put butter into a 9-inch square baking dish.
4
Melt butter in preheated oven, 2 to 3 minutes.
5
Pour corn bread batter into the baking dish over melted butter.
6
Bake in preheated oven until golden brown, about 35 minutes.

727

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 10 ingredients. The key ingredients include: 1 (8.25 ounce) can cream-style corn, 1 cup yellow cornmeal, 3/4 cup buttermilk, 1/2 cup corn oil, and more.

Yes, Jalapeno Corn Bread falls under the General 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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