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 tablespoon olive oil; 1/4 cup finely chopped seeded jalapenos; 1/4 cup finely chopped red bell pepper; 1/4 cup fresh or thawed frozen corn kernels; 3/4 cup sugar; 1/2 cup vegetable oil; 1 3/4 cups all-purpose flour; 1 1/4 cups medium-grind cornmeal; 1 tablespoon baking powder; 1 1/2 teaspoons kosher salt; 4 large eggs, lightly beaten

Servings: persons

1 tablespoon olive oil
1/4 cup finely chopped seeded jalapenos
1/4 cup finely chopped red bell pepper
1/4 cup fresh or thawed frozen corn kernels
3/4 cup sugar
1/2 cup vegetable oil
1 3/4 cups all-purpose flour
1 1/4 cups medium-grind cornmeal
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
4 large eggs, lightly beaten

1
Preheat the oven to 400.
2
Butter a 12-by-4 1/2 -inch loaf pan.
3
Heat the olive oil in a small skillet.
4
Add the jalapenos, red pepper and corn and cook over moderate heat, stirring, until wilted, about 4 minutes.
5
Scrape the mixture onto a plate and let cool completely.
6
In a large bowl, dissolve the sugar in 1/2 cup of water.
7
Stir in the vegetable oil.
8
In a medium bowl, sift together the flour, cornmeal, baking powder and salt.
9
Using an electric mixer, beat the dry ingredients into the sugar mixture.
10
Add the eggs and the cooked vegetables and beat until just blended.
11
Scrape the batter into the prepared pan and bake for about 45 minutes, or until golden brown and a cake tester inserted in the center comes out clean; if the top browns too quickly, cover it with foil.
12
Turn the corn bread out onto a rack to cool before slicing.

863

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 11 ingredients. The key ingredients include: 1 tablespoon olive oil, 1/4 cup finely chopped seeded jalapenos, 1/4 cup finely chopped red bell pepper, 1/4 cup fresh or thawed frozen corn kernels, 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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