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Jalapeno Corn Bread

SUBMITTED BY: Archie Timmons 

"After many years of experimenting, I developed this recipe for corn bread. It has become a favorite with my family and often accompanies our meals of chili, soup or meat dishes. You can adjust the 'heat' by the number of jalapeno peppers you use. --Archie Timmons Milwaukie, Oregon"
RECIPE RATING:
This recipe has been rated 33 times with an average star rating of 4.5
Read Reviews (29)
PREP TIME  15 Min
COOK TIME  20 Min
READY IN  35 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS

  • 1 1/2 cups cornmeal
  • 1/2 cup all-purpose flour
  • 6 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 eggs
  • 1 cup buttermilk
  • 1/4 cup olive oil
  • 3 jalapeno peppers, seeded and finely chopped

DIRECTIONS

  1. In a bowl, combine the first six ingredients. In another bowl, whisk the eggs, buttermilk and oil. Add to the dry ingredients and stir just until moistened. Stir in jalapenos. Pour into a greased 9-in. square baking pan.
  2. Bake at 400 degrees F for 20-22 minutes or until a toothpick inserted near the center comes out clean. Cut into squares or wedges. Serve warm.

FOOTNOTE

  • When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed on Jan. 26, 2008 by blütedame 
Yum! I used canned jalapenos and regular milk instead of buttermilk because those are what I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed on Nov. 6, 2008 by shelbydogmom 
If you toss the chopped jalapenos in with the dry ingredients before mixing with the wet... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed on Sep. 3, 2008 by stylistmama 
This was really good. I used a small can of jalapenos and made it into muffins. These babies... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed on Aug. 6, 2008 by le petit haricot 
Excellent recipe, even after I substituted soy milk for buttermilk. I omitted the sugar... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed on Sep. 15, 2007 by kim 
This is one of the two best recipes I've ever tried from here. These are AMAZING, and not to... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed on Aug. 4, 2008 by AMI13 
Really good bread! I suggest not leaving it for more than a day or two. It doesn't save well. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed on May 18, 2008 by The Chief 
I made this in a cast iron skillet and it was great. I will be making this again. Thanks MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed on Jul. 31, 2007 by etoh 
I'm not a baker so thanks for allowing me to wow my hubby with this recipe. The steps were... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed on Sep. 11, 2007 by canuckchef 
Thanks, Archie. A quick & tasty treat to go along with our chili tonight. Unlike the photo... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed on Sep. 30, 2008 by Janine 
This was great. I was a little worried that the sugar might be a bit much, but it was perfect.... MORE

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