Jalapeno Corn Bread

Jalapeno Corn Bread

Sheila

"Wonderful cornbread with a hint of spice."
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Ingredients

55 m servings 312 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 312 kcal
  • 16%
  • Fat:
  • 22.7 g
  • 35%
  • Carbs:
  • 20.5g
  • 7%
  • Protein:
  • 7.6 g
  • 15%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 591 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.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Move an oven rack to the center position in oven.
  2. Mix cream-style corn, cornmeal, buttermilk, corn oil, Cheddar cheese, eggs, jalapeno peppers, salt, and baking soda in a large mixing bowl.
  3. Put butter into a 9-inch square baking dish.
  4. Melt butter in preheated oven, 2 to 3 minutes.
  5. Pour corn bread batter into the baking dish over melted butter.
  6. Bake in preheated oven until golden brown, about 35 minutes.

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Reviews

Read all reviews 38
  1. 43 Ratings

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Most helpful positive review

I just made this tonight to go with the ham and bean soup we made and its a very good recipe....I did tweak it just a bit by adding 2 tbls of sugar and I baked it in a cast iron skillet instead ...

Most helpful critical review

it took much longer in the oven

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I just made this tonight to go with the ham and bean soup we made and its a very good recipe....I did tweak it just a bit by adding 2 tbls of sugar and I baked it in a cast iron skillet instead ...

Super moist and tasty. I baked mine in a cast iron skillet and the butter made the crust brown and crispy!

Great recipe, especially for gluten-free guests. I did add an extra 1/2 cup of cornmeal because the mixture was a little runny (maybe i added too much liquid). Another thing I did was chop up...

I have been making this recipe for more than 15 years, the only difference my recipe has is to put half of the cheese in the batter and sprinkle the other half on top before putting it in the ov...

I made it with Jiffy Corn Meal, used 3 boxes, and skipped the corn oil, salt, baking soda, and buttermilk,instead used a cup of regular milk. just because I had it in hand, came out perfect, tha...

YUMMY! My husband said "I have never had corn bread so moist". I doubled the batch, made one without Japs and with... HAD to try both and I was very pleased... great with a chili. Thank you Sh...

This was SO good! I used regular cornmeal instead of yellow cornmeal and added 2 cups of it instead of 1. Because I used the regular cornmeal i left out the baking soda and salt and it was PERFE...

This was good, I made mini muffins using a large melon baller to fill the cups works perfectly. Bake for 12 min. Next time I will double the jalapeño

The best corn bread I have ever made!

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