Sweet Jalapeno Cornbread Recipe - Allrecipes.com
Sweet Jalapeno Cornbread Recipe
  • READY IN 50 mins

Sweet Jalapeno Cornbread

Recipe by  

"A surprisingly tasty blend of sweet cornbread and jalapeno peppers. If you love hot peppers and cornbread, then you must try this recipe."

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Ingredients Edit and Save

Original recipe makes 1 9x13-inch baking dish Change Servings
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  • PREP

    15 mins
  • COOK

    25 mins
  • READY IN

    50 mins

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
  2. Beat margarine and sugar together in a large bowl until smooth. Combine cornmeal, flour, baking powder, and salt in another bowl. Stir eggs and milk in a third bowl. Pour 1/3 milk mixture and 1/3 flour mixture alternately into margarine mixture; whisk until just mixed. Repeat with remaining ingredients and stir in jalapeno peppers. Spread mixture evenly into prepared baking pan.
  3. Bake in preheated oven until a toothpick inserted into the center comes out clean, 22 to 26 minutes. Cool in the pan for 10 minutes before slicing.
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Footnotes

  • Cook's Notes:
  • Recipe works well with 1/2 to 1 cup sugar; adjust to suit your taste.
  • The batter should be thick enough to not pour easily.
  • It is important to grease pan and chop peppers before starting. Allowing mixture to stand, then disturbing will reduce the effectiveness of the baking soda.
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Reviews More Reviews

Most Helpful Positive Review
Mar 05, 2013

I made this using the regular single-bowl method and the result was fantastic. The texture (as appears in the picture) was very uniform,not too dense, and did not crumble- slices well fresh out of oven. Succeeds in being sweet enough, but not too much so. It's a keeper! Single-bowl method: blend all dry ingredients together, add wet, stir vigorously with fork until well blended (you should see just a few bubbles on top). Pour immediately into prepared pan. I used glass and it browned nicely. *Note: I used oil rather than margarine, which we don't keep- worked fine. Also, I didn't add the jalepeno this time... you can do that or not depending on your mood. It's a great basic recipe.

 
Most Helpful Critical Review
Aug 29, 2013

This was the cornbread recipe that sounded the best to me on the internet (no corn, nice flour-to-cornmeal ratio, etc.) I made it today with a few alterations: I doubled the recipe and halved the sugar. I did not use jalapenos, and I'm sure they would've helped make the bread tastier, but I thought the batter needed some more flavour anyway. I added paprika, ancho chile powder and chipotle powder. If you find the right ratio, it makes the dough itself tasty. I also cooked some bacon and threw tiny crispy pieces into the bread. Then, I used the bacon fat instead of butter. It came out great. I do wish I could've used jalapenos (picky eaters here,) and I think some cheddar on top would go great. Overall a good solid cornbread recipe. I will definitely use it again.

 

23 Ratings

Jun 30, 2013

Amazing!! Best cornbread ever! With my HOT chili, it went hand and hand..Using three bowls is the way to go, its awesome.. I used one full cup of sugar.. And three jalapeno's with all the seeds.. Loved it and will keep using it.Thanks for sharing!

 
Aug 29, 2013

This was great. Just a little sweet with a hot kick. It was moist and had the perfect density. I accidentally bought cornmeal mix at the store so I had to adjust the recipe for that. I used 3 cups of the mix so I just left out the flour, baking powder and salt. I think I could have used about 1/2 cup more because it took longer to cook. Loved it. A keeper.

 
Feb 28, 2013

Just finished eating some--yummy! The 3 bowl concept put me off at first...but I had no mix, or the buttermilk other recipe's called for, so I attempted it. First off, let me admit that I altered the recipe (1 can or creamed corn in place of 1 cup of the milk, and 2 eggs instead of 3, plus the 7 1/4 x 11 3/4 pan I had avail) which I'm sure made a difference. Took an extra 7 minutes in the oven and was a little crumbly--but if using the 3-bowl method gave it the rise and great taste that it has, it was worth a few extra dirty bowls!!! I'd add an extra jalapeno to my next batch though...

 
Jan 12, 2014

Great recipe! I added velveeta cheese to this one and it went off with a major bang! Awesome recipe!

 
Aug 05, 2013

I didn't have any jalapenos so I used habanero. I put it in a tin foil pan and baked it on the barbeque, it turned out really well.

 
Sep 14, 2014

Added kernel corn and cheddar cheese to it.

 

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Nutrition

  • Calories
  • 294 kcal
  • 15%
  • Carbohydrates
  • 40.1 g
  • 13%
  • Cholesterol
  • 56 mg
  • 19%
  • Fat
  • 12.8 g
  • 20%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 6 g
  • 12%
  • Sodium
  • 532 mg
  • 21%

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

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