"A surprisingly tasty blend of sweet cornbread and jalapeno peppers. If you love hot peppers and cornbread, then you must try this recipe." — hotsauce
Watch video tips and tricks
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.
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...
Very tasty. Do the 3 bowl method - turns out so fluffy! I use 3 jalapeños & 1 Anaheim and it comes out barely spicy; so don't fear the jalapeños :)
* 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
See how to make sweet, moist, and cakey cornbread.
See how to make sweet, golden-delicious cornbread.
See how to make moist and tasty cornbread with a kick.