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 Tbsp. dry milk powder; 2 c. water; 1 1/4 c. sugar; 2 1/4 tsp. salt; 3 c. all-purpose flour; 1 c. stoneground yellow cornmeal; 2 Tbsp. baking powder; 1 1/2 c. corn oil; 3 eggs; 1 jalapeno pepper, diced; 1 red pepper, diced; 1/4 tsp. cayenne pepper or chili powder; 3/4 c. grated Cheddar cheese; 1/4 c. grated jalapeno Jack cheese; 1/2 c. fresh from the cob corn kernels

Servings: persons

2 1/2 Tbsp. dry milk powder
2 c. water
1 1/4 c. sugar
2 1/4 tsp. salt
3 c. all-purpose flour
1 c. stoneground yellow cornmeal
2 Tbsp. baking powder
1 1/2 c. corn oil
3 eggs
1 jalapeno pepper, diced
1 red pepper, diced
1/4 tsp. cayenne pepper or chili powder
3/4 c. grated Cheddar cheese
1/4 c. grated jalapeno Jack cheese
1/2 c. fresh from the cob corn kernels

1
Preheat oven to 400u00b0.
2
Dissolve the milk powder in water. Combine the sugar, salt, flour, cornmeal and baking powder in mixing bowl and blend well.
3
Stir in the water mixture, oil and eggs.
4
(You may need to add a bit more water for a smooth consistency.)
5
Fold in diced peppers, cayenne pepper and the cheeses.
6
Add the corn and a drop or 2 of Tabasco sauce if you like a really spicy cornbread.
7
Spoon into a lightly greased 9 x 13-inch baking pan and bake 1 hour.

1477

kcal

Calories

Fat

254

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 15 ingredients. The key ingredients include: 2 1/2 Tbsp. dry milk powder, 2 c. water, 1 1/4 c. sugar, 2 1/4 tsp. 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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