Jalapeno Corn Bread Recipe - Allrecipes.com
Jalapeno Corn Bread Recipe
  • READY IN 55 mins

Jalapeno Corn Bread

Recipe by  

"Wonderful cornbread with a hint of spice."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    40 mins
  • READY IN

    55 mins

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Move an oven rack to the center position in oven.
  2. Mix cream-style corn, cornmeal, buttermilk, corn oil, Cheddar cheese, eggs, jalapeno peppers, salt, and baking soda in a large mixing bowl.
  3. Put butter into a 9-inch square baking dish.
  4. Melt butter in preheated oven, 2 to 3 minutes.
  5. Pour corn bread batter into the baking dish over melted butter.
  6. Bake in preheated oven until golden brown, about 35 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Nov 04, 2012

I just made this tonight to go with the ham and bean soup we made and its a very good recipe....I did tweak it just a bit by adding 2 tbls of sugar and I baked it in a cast iron skillet instead of the baking dish....I also removed it from the oven after 20 minutes and let it finish baking while cooling on the counter.

 
Most Helpful Critical Review
May 03, 2013

it took much longer in the oven

 
Oct 27, 2012

Super moist and tasty. I baked mine in a cast iron skillet and the butter made the crust brown and crispy!

 
Sep 23, 2012

Great recipe, especially for gluten-free guests. I did add an extra 1/2 cup of cornmeal because the mixture was a little runny (maybe i added too much liquid). Another thing I did was chop up the jalapeño and add it after I had put the mixture in the pan so that I could add it too just half. I was not sure if my gluten-free guest liked spicy food. The jalapeño side was eaten first. It was perfect, thanks for a great gluten-free cornbread recipe.

 
Mar 03, 2013

YUMMY! My husband said "I have never had corn bread so moist". I doubled the batch, made one without Japs and with... HAD to try both and I was very pleased... great with a chili. Thank you Sheila!!

 
Oct 24, 2012

This was SO good! I used regular cornmeal instead of yellow cornmeal and added 2 cups of it instead of 1. Because I used the regular cornmeal i left out the baking soda and salt and it was PERFECT! I will be adding this to my recipe box!

 
Sep 25, 2012

The best corn bread I have ever made!

 
May 02, 2013

I have been making this recipe for more than 15 years, the only difference my recipe has is to put half of the cheese in the batter and sprinkle the other half on top before putting it in the oven. My husband and his family love this corn bread!

 

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Nutrition

  • Calories
  • 312 kcal
  • 16%
  • Carbohydrates
  • 20.5 g
  • 7%
  • Cholesterol
  • 99 mg
  • 33%
  • Fat
  • 22.7 g
  • 35%
  • Fiber
  • 1.1 g
  • 5%
  • Protein
  • 7.6 g
  • 15%
  • Sodium
  • 591 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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