Jalapeno Creamed Cornbread Recipe

Name: Jalapeno Creamed Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cornmeal not cornbread mix -- should say 100% corn; 1 teaspoon kosher salt; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 tablespoon honey; 1 cup buttermilk; 2 eggs; 1 can creamed corn; 2 jalapenos diced; 2 tablespoons corn oil or vegetable oil

Servings: persons

2 cups cornmeal not cornbread mix -- should say 100% corn
1 teaspoon kosher salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon honey
1 cup buttermilk
2 eggs
1 can creamed corn
2 jalapenos diced
2 tablespoons corn oil or vegetable oil

1
Preheat oven to 425 degrees. Place a 10-inch cast iron pan or 11-inch terra cotta saucer in the oven to preheat. If using a terra cotta dish, let it preheat for a few extra minutes before baking.
2
In a bowl combine dry ingredients (cornmeal, salt, baking powder and baking soda and baking powder).
3
Cut jalapenos in half, scoop out the seed and innards, then finely dice.
4
In a separate bowl mix together the honey, buttermilk, eggs, jalapenos, and creamed corn. Stir well to ensure that the honey is well incorporated.
5
Slowly add the dry ingredients. Stir to combine.
6
Swirl the oil around inside your baking vessel (iron pan or terra cotta dish), then pour the batter in.
7
Bake for 20 minutes or until the bread springs back upon your touch and the top is golden brown.

1007

kcal

Calories

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 10 ingredients. The key ingredients include: 2 cups cornmeal not cornbread mix -- should say 100% corn, 1 teaspoon kosher salt, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and more.

Yes, Jalapeno Creamed 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 Creamed Cornbread

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