Jalapeno Cornbread Recipe

Name: Jalapeno Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 cup yellow cornmeal; 2 jalapeno peppers, seeded and minced; ½ cup all-purpose flour; 2 large eggs; 2 teaspoons baking powder; 1 cup buttermilk; ½ teaspoon baking soda; ¼ cup olive oil; 14 lb shredded cheddar cheese; ½ cup apple butter (optional)

Servings: persons

1 cup yellow cornmeal
2 jalapeno peppers, seeded and minced
½ cup all-purpose flour
2 large eggs
2 teaspoons baking powder
1 cup buttermilk
½ teaspoon baking soda
¼ cup olive oil
14 lb shredded cheddar cheese
½ cup apple butter (optional)

1
Preheat oven to temperature 350 degrees F.
2
Sift together first 5 ingredients in a mixing bowl.
3
Stir in cheese and peppers.
4
Lightly beat eggs in another bowl until blended.
5
Add buttermilk and oil and mix thoroughly.
6
Transfer egg mixture to corn meal mixture and stir until mixture is just.
7
combined.
8
Pour batter into buttered 8 inch square baking pan.
9
Bake 25-30 minutes or until tester comes out clean when inserted in center.
10
Serve cornbread with apple butter if desired.

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 10 ingredients. The key ingredients include: 1 cup yellow cornmeal, 2 jalapeno peppers, seeded and minced, ½ cup all-purpose flour, 2 large eggs, 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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