Jalapeno Corn Bread Recipe
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Jalapeno Corn Bread

By: Archie Timmons 
"After many years of experimenting, I developed this recipe for corn bread. It has become a favorite with my family and often accompanies our meals of chili, soup or meat dishes. You can adjust the 'heat' by the number of jalapeno peppers you use. --Archie Timmons Milwaukie, Oregon"

This Kitchen Approved Recipe has an average star rating of 4.4 Rate/Review | Read Reviews (123)

Prep Time:
15 Min
Cook Time:
20 Min
Ready In:
35 Min

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Original Recipe Yield 9 servings
 

Ingredients

  • 1 1/2 cups cornmeal
  • 1/2 cup all-purpose flour
  • 6 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 eggs
  • 1 cup buttermilk
  • 1/4 cup olive oil
  • 3 jalapeno peppers, seeded and finely chopped

Directions

  1. In a bowl, combine the first six ingredients. In another bowl, whisk the eggs, buttermilk and oil. Add to the dry ingredients and stir just until moistened. Stir in jalapenos. Pour into a greased 9-in. square baking pan.
  2. Bake at 400 degrees F for 20-22 minutes or until a toothpick inserted near the center comes out clean. Cut into squares or wedges. Serve warm.

Footnotes

  • When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Nov. 6, 2008 by shelbydogmom   view full review
If you toss the chopped jalapenos in with the dry ingredients before mixing with the wet...
The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed on Sep. 3, 2008 by stylistmama   view full review
This was really good. I used a small can of jalapenos and made it into muffins. These babies...
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Jan. 26, 2008 by blütedame   view full review
Yum! I used canned jalapenos and regular milk instead of buttermilk because those are what I...
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Oct. 29, 2009 by Sarah   view full review
Don't seed the jalapenos if you like a little heat! If you seed them, there'll be no spice. I...
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on May 18, 2008 by The Chief   view full review
I made this in a cast iron skillet and it was great. I will be making this again. Thanks
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Sep. 15, 2007 by kim   view full review
This is one of the two best recipes I've ever tried from here. These are AMAZING, and not to...
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Aug. 6, 2008 by Mochi Puffs   view full review
Excellent recipe, even after I substituted soy milk for buttermilk. I omitted the sugar...
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Sep. 30, 2008 by Janine   view full review
This was great. I was a little worried that the sugar might be a bit much, but it was perfect....
The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed on Aug. 4, 2008 by AMI13   view full review
Really good bread! I suggest not leaving it for more than a day or two. It doesn't save well.
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Jul. 31, 2007 by etoh   view full review
I'm not a baker so thanks for allowing me to wow my hubby with this recipe. The steps were...

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