Toasted Jalapeno Corn Bread Recipe

Name: Toasted Jalapeno Corn Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 1 1/2 cups chopped onions; 1/4 cup minced seeded jalapeno chilies; 1 1/2 cups yellow cornmeal; 1 1/2 cups all purpose flour; 1 tablespoon baking powder; 2 teaspoons salt; 3/4 teaspoon baking soda; 1 1/2 cups buttermilk; 3 large eggs, separated; 1/4 cup ( 1/2 stick) unsalted butter, melted; 1 tablespoon plus 1 teaspoon sugar

Servings: persons

3 tablespoons olive oil
1 1/2 cups chopped onions
1/4 cup minced seeded jalapeno chilies
1 1/2 cups yellow cornmeal
1 1/2 cups all purpose flour
1 tablespoon baking powder
2 teaspoons salt
3/4 teaspoon baking soda
1 1/2 cups buttermilk
3 large eggs, separated
1/4 cup ( 1/2 stick) unsalted butter, melted
1 tablespoon plus 1 teaspoon sugar

1
Preheat oven to 400F.
2
Generously butter 13 x 9 x 2-inch glass baking dish.
3
Heat oil in medium skillet over medium heat.
4
Add onions and jalapenos; saute until onions are tender, about 5 minutes.
5
Mix cornmeal, flour, baking powder, salt and baking soda in large bowl.
6
Whisk buttermilk, yolks and butter in medium bowl to blend.
7
Mix buttermilk mixture into dry ingredients just until moist and blended.
8
Stir in onion mixture.
9
Using electric mixer, beat egg whites in another large bowl until soft peaks form.
10
Add sugar and beat until whites are stiff but not dry.
11
Stir 1/3 of whites into batter to lighten.
12
Fold in remaining whites.
13
Transfer batter to prepared pan.
14
Bake until corn bread is golden and tester inserted into center comes out clean, about 25 minutes.
15
(Can be prepared 8 hours ahead.
16
Cool; cover with foil and store at room temperature.
17
Rewarm covered in 350F oven for 10 minutes before serving.)
18
Cut into 20 squares and serve warm.

1214

kcal

Calories

101

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 3 tablespoons olive oil, 1 1/2 cups chopped onions, 1/4 cup minced seeded jalapeno chilies, 1 1/2 cups yellow cornmeal, and more.

Yes, Toasted 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.

That's it — enjoy your meal!

Toasted Jalapeno Corn Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions