Jalapeno Corn Bread

Jalapeno Corn Bread

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"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"
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Ingredients

35 m servings
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Original recipe yields 9 servings

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Directions

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  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.

Reviews

133
  1. 162 Ratings

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Most helpful positive review

If you toss the chopped jalapenos in with the dry ingredients before mixing with the wet ingredients they will stay distributed throughout the batter and not float to the top. Great recipe!

Most helpful critical review

Not my favorite. I like the richness that butter and quite possibly another egg would have contributed. In consideration of Hubs' sensitive innards, I used green pepper instead of jalapeno. I a...

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If you toss the chopped jalapenos in with the dry ingredients before mixing with the wet ingredients they will stay distributed throughout the batter and not float to the top. Great recipe!

This was really good. I used a small can of jalapenos and made it into muffins. These babies were hot! I used 1 C cornmeal and 1 C flour, because that is what I had on hand, and they were the...

Yum! I used canned jalapenos and regular milk instead of buttermilk because those are what I had. And I added a bunch of 2% milk shredded cheese for extra kick and calcium. I like that it has ...

Don't seed the jalapenos if you like a little heat! If you seed them, there'll be no spice. I sometimes throw in an extra jalapeno depending on the size. Be sure to toss the chopped peppers into...

I made this in a cast iron skillet and it was great. I will be making this again. Thanks

This is one of the two best recipes I've ever tried from here. These are AMAZING, and not to be missed. Severly underrated, try it today!

This was great. I was a little worried that the sugar might be a bit much, but it was perfect. It turned out nice and fluffy and spicy, just like I wanted. Thank you!

Excellent recipe, even after I substituted soy milk for buttermilk. I omitted the sugar because I do not like sweet cornbread and it was perfect for my taste. Also, I added extra peppers for mor...

Really good bread! I suggest not leaving it for more than a day or two. It doesn't save well.

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