Sweet Jalapeno Cornbread

Made  times
hotsauce 0

"A surprisingly tasty blend of sweet cornbread and jalapeno peppers. If you love hot peppers and cornbread then you must try this recipe."
Added to shopping list. Go to shopping list.


45 12 servings yields 1 9"x13" cake pan
Serving size has been adjusted!

Original recipe yields 12 servings



  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 F
  2. Grease 9"x13" cake pan
  3. Chop peppers
  4. Cream together butter or margerine and sugar in mixing bowl
  5. In another bowl, mix together the cornmeal, flour, baking powder and salt.
  6. In another bowl, mix together the eggs and milk (don't whip)
  7. Pour the wet and dry ingredients into the butter and sugar in thirds, mixing in between with a whisk
  8. Add chopped peppers and stir in with a spoon
  9. Immediately pour mixture into pan and spread out evenly with spoon
  10. Bake for 22 - 26 minutes or until toothpick comes out clean from center of cake.
  11. Let cool 10 minutes and serve while warm.
  12. Recipe works well with 1/2 to 1 Cup sugar; adjust to suit your taste
  13. The batter should be thick enough to not pour easily.
  14. it is important to grease pan and chop peppers before starting.
  15. Allowing mixture to stand and then disturbing will reduce the effectiveness of the baking soda.