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 8 1/2-ounce cans, or 2 cups plus 2 tablespoons cream-style corn; 2 cups stone-ground yellow cornmeal; 4 lightly beaten eggs; 1 teaspoon salt; 1 teaspoon baking soda; 2 cups buttermilk; ⅔ cup corn oil; 2 cups grated Monterey Jack; 2 to 3 teaspoons minced jalapeno; 2 tablespoons unsalted butter

Servings: persons

2 8 1/2-ounce cans, or 2 cups plus 2 tablespoons cream-style corn
2 cups stone-ground yellow cornmeal
4 lightly beaten eggs
1 teaspoon salt
1 teaspoon baking soda
2 cups buttermilk
⅔ cup corn oil
2 cups grated Monterey Jack
2 to 3 teaspoons minced jalapeno
2 tablespoons unsalted butter

1
Place rack in middle of oven and heat oven to 400 degrees.
2
In a bowl, combine corn, cornmeal, eggs, salt, baking soda, buttermilk, corn oil, Monterey Jack and jalapeno; mix well.
3
Put butter in 10-by-15-inch baking pan and put it in oven for about 5 minutes to melt.
4
Remove from oven and pour in batter.
5
Bake about 30 minutes, until corn bread begins to pull away from sides of pan and knife inserted near center of pan comes out clean.
6
Cool.
7
Cut into small cubes or larger pieces.

1317

kcal

Calories

127

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: 2 8 1/2-ounce cans, or 2 cups plus 2 tablespoons cream-style corn, 2 cups stone-ground yellow cornmeal, 4 lightly beaten eggs, 1 teaspoon salt, 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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