Jalapeno Cornbread Recipe

Name: Jalapeno Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cup Cornmeal; 1 cup Buttermilk; 1 can Cream Style Corn (14 Oz); 1/2 cups Flour; 1/2 cups Oil; 3 whole Eggs; 3 whole Diced Jalapeno Peppers; 3 teaspoons Baking Powder; 1 teaspoon Salt; 2 Tablespoons Oil For Pan; 1 cup Shredded Cheddar Cheese

Servings: persons

1-1/2 cup Cornmeal
1 cup Buttermilk
1 can Cream Style Corn (14 Oz)
1/2 cups Flour
1/2 cups Oil
3 whole Eggs
3 whole Diced Jalapeno Peppers
3 teaspoons Baking Powder
1 teaspoon Salt
2 Tablespoons Oil For Pan
1 cup Shredded Cheddar Cheese

1
Preheat oven to 400.
2
Mix by hand with a spoon or whisk all ingredients except the cheese and oil.
3
Heat a 10-inch cast iron skillet with 2 tablespoons oil.
4
Pour half of the batter into the hot skillet. Sprinkle with cheese and then pour the remaining half of the batter over the top.
5
Place skillet in the oven for 25 minutes. Crank up the oven to broil for the last 2-3 minutes. Watch closely while broiling so that the cornbread doesn't burn.
6
Best served warm with butter.

1407

kcal

Calories

137

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: 1-1/2 cup Cornmeal, 1 cup Buttermilk, 1 can Cream Style Corn (14 Oz), 1/2 cups Flour, and more.

Yes, Jalapeno Cornbread 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 Cornbread

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