Jalapeno Cornbread

Name: Jalapeno Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1/2 tsp. soda; 1 c. buttermilk; 2/3 c. Wesson oil; 2 eggs; 1 small can creamed corn; 3 jalapeno peppers, chopped fine; 1/2 bell pepper, chopped; 2 c. self-rising cornmeal; 1 Tbsp. flour; 1 tsp. salt; 1 medium onion; 1 1/2 c. grated cheese

Eats Now Editorial Team · General

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Jalapeno Cornbread – a delicious recipe with soda, buttermilk, Wesson oil, eggs, corn, peppers. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

1/2 tsp. soda
1 c. buttermilk
2/3 c. Wesson oil
2 eggs
1 small can creamed corn
3 jalapeno peppers, chopped fine
1/2 bell pepper, chopped
2 c. self-rising cornmeal
1 Tbsp. flour
1 tsp. salt
1 medium onion
1 1/2 c. grated cheese

1
Mix well, reserving 1/2 cup cheese for top of bread. Bake at 375u00b0 for 30 to 45 minutes.

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

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 tsp. soda, 1 c. buttermilk, 2/3 c. Wesson oil, 2 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.

Quick Info

Servings
4 servings
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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