Hot and Sweet Cornbread

Hot and Sweet Cornbread

Made  times
Avcooker 0

"I had extra fresh pineapple on hand so I came up with this version of cornbread. I used a box of prepared cornbread mix and kicked it up with roasted jalapenos. Sounds strange, but it is really delicious."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


50 m servings 171 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 171 kcal
  • 9%
  • Fat:
  • 4.6 g
  • 7%
  • Carbs:
  • 28.2g
  • 9%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 589 mg
  • 24%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Wear gloves to prevent hot pepper oil from contacting skin. Cut the pepper in half from top to bottom; remove the stem, seeds, and ribs, then place the pepper cut-side-down onto the prepared baking sheet. Cook under the preheated broiler until the skin of the pepper has blackened and blistered, about 5 minutes. Place the blackened pepper into a bowl, and tightly seal with plastic wrap. Allow the pepper to steam as it cools, about 10 minutes. Once cool, remove the skin and discard; chop the pepper.
  2. Preheat oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking dish.
  3. In a mixing bowl, combine the corn bread mix, egg, and milk; stir just to combine. Lightly mix in the pineapple and jalapeno. Scoop batter into the prepared baking dish.
  4. Bake in the preheated oven until the top is golden brown and a toothpick inserted in the center comes out clean, about 20 minutes.


  • Cook's Note
  • To roast jalapenos on a gas stove, simply place whole fresh jalapeno directly on a gas burner turned to medium. Turn every few minutes until the pepper in completely charred. Remove and place in a bowl. Cover bowl with plastic wrap. When cool enough to handle just peel off the skin with your hands.



I think roasting the jalapeno takes the heat out of it, ends up tasting more like canned fire roasted green chilis. I'm not sure the effort to roast, peel, and chop one jalapeno is worth the ef...

Okay, I completely changed this recipe. But it gave me the IDEA for what I did, and that turned out really well, so it gets a good rating for that. I made a huge batch of this site's "Cornbrea...

I admit to taking the lazy baker's route on this recipe...diced the jalapeno (no roasting) & used canned crushed pineapple. (I did add a bit of sour cream, just 'cause that's how Mom always made...

This was very tasty. I used crushed pineapple and will add more peppers next time and there will be a next time! :-)

The flavor is yum. Next time, I'd add way more peppers. Mine are from the garden and a little mild. Also, it's really moist, a little too much for my taste. I might try it next time using a slow...

Used crushed pineapples because that is all I had. Did not roast the peppers, just diced them small. Excellent bread.

This was de-lish! I agree with the other reviewer, you don't need to roast the jalepeno, just dice and toss into the mix!

From around the web