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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
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.
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.
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.
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...
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!
Great recipe! I added velveeta cheese to this one and it went off with a major bang! Awesome recipe!
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.
I used less sugar and less jalapenos and the cornbread came our delicious with just a hint of spicy and sweet.
* 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
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make sweet, moist, and cakey cornbread.
See how to make sweet, golden-delicious cornbread.
Cornmeal, millet, and rice flours create a light, fluffy cornbread.