Recipe by Karen Hartman
"This bread machine recipe has the crunch of corn meal mixed with the bite of jalapeno peppers. Just right for a fiesta."
Watch video tips and tricks
1 1/2 teaspoons
active dry yeast
1 1/3 cups
whole kernel corn
chopped jalapeno pepper
Great! It has a combined taste of sourdough/cornbread with a bread like texture.
I triple the jalapenos but I only chop them slightly instead of dicing. My guest raved. Made it two days in a row.
The liquid to dry ingredients is very off!This bread lacks flavor. maybe if I try this again I will add cheese of some sort? The idea is great But I suggest using a differnt recipe.
Great bread! I used one whole jalapeno, (like things with a *kick*)--also added a bit of garlic powder, and onion flakes. I ended up having to add more water to my dough....probably b/c of the "extras" I threw in.
I make the dough in the bread machine and cook it in the oven. My coworkers beg for the recipe!
I did as others suggested and increased the amount of peppers used in this bread and it turned out good. I was disappointed in how small the loaf turned out, but it may have had something to do with the express setting I used on my bread machine. My husband enjoyed it a lot and liked the kick the jalapenos gave it.
The recipe doesn't include jalepenos!! How much should I add?
Per other reviewers I was expecting a small loaf but not quite this small! I thought this bread certainly had to be heavy but I was pleasantly surprised by the light, chewy texture. I added extra jalapenos but thought that it could have used even more. If you have left-overs, try toasting slices and serving with breakfast. Yummy!
Had a large get together that i had promised to bring jalapeno cornbread. I had never made it before so I found this recipe and decided to try it. We made it by hand as I had to make a quadruple batch. We found the recipe to be more like jalapeno bread with some cornmeal. I would change the ratio to 2/1 bread flour to corn meal. Definitely nice with the extra peppers! (THANKS!)We found that it had to cook for about an hour (cake pan) before it was not doughey any more. Also, butter the top and add some Kosher salt for a very nice twist!
Overall loved it and will make it a keeper.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 17
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make moist and tasty cornbread with a kick.
Tasty flatbread is topped with bacon, veggies, and melty cheese.
It tastes just like the jalapeno poppers you love!