Recipe by hotsauce
"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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1 1/3 cups
4 1/2 teaspoons
1 2/3 cups
chopped fresh jalapeno peppers, or to taste
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.
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.
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!
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...
Added kernel corn and cheddar cheese to it.
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.
We love this bread. Very moist, good texture, not dense. Adding enough jalapenos to your liking is a plus!
trying the recipe tonight. I always bake cornbread in a cast iron skillet. I oil up the pan then get it hot in the oven. I pour the batter into the hot greased pan. It creates a beautiful crust on the bread.
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet Jalapeno Cornbread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 115
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