Jalapeno Corn Bread Recipe

Name: Jalapeno Corn Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 c. yellow corn meal; 1/2 c. all-purpose flour; 1/2 tsp. baking soda; 1 tsp. salt; 1/2 tsp. sugar; 1 can cream-style corn; 1 medium onion, chopped; 2 or more jalapeno peppers, seeded and chopped; 1/4 lb. sharp Cheddar cheese, shredded; 1/2 c. olive or vegetable oil; 2 eggs, slightly beaten; 1 c. buttermilk

Servings: persons

1 c. yellow corn meal
1/2 c. all-purpose flour
1/2 tsp. baking soda
1 tsp. salt
1/2 tsp. sugar
1 can cream-style corn
1 medium onion, chopped
2 or more jalapeno peppers, seeded and chopped
1/4 lb. sharp Cheddar cheese, shredded
1/2 c. olive or vegetable oil
2 eggs, slightly beaten
1 c. buttermilk

1
Preheat oven to 450u00b0; grease an 8-inch ovenproof skillet.
2
In mixing bowl mix dry ingredients.
3
Stir in next 4 ingredients. Combine remaining ingredients.
4
Add to dry ingredients and stir only until dry is moistened.
5
Bake in skillet 25 to 30 minutes or until browned lightly.
6
Remove from oven and let stand 5 minutes before cutting in pie shaped pieces in 10-inch skillet.
7
Bake 20 to 25 minutes.

No nutrition data on file — estimate from the ingredient list.

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 12 ingredients. The key ingredients include: 1 c. yellow corn meal, 1/2 c. all-purpose flour, 1/2 tsp. baking soda, 1 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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