Sweet Jalapeno Cornbread

Sweet Jalapeno Cornbread

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"A surprisingly tasty blend of sweet cornbread and jalapeno peppers. If you love hot peppers and cornbread, then you must try this recipe."
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50 m servings 294 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 294 kcal
  • 15%
  • Fat:
  • 12.8 g
  • 20%
  • Carbs:
  • 40.1g
  • 13%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 532 mg
  • 21%

Based on a 2,000 calorie diet

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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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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
  2. Beat margarine and sugar together in a large bowl until smooth. Combine cornmeal, flour, baking powder, and salt in another bowl. Stir eggs and milk in a third bowl. Pour 1/3 milk mixture and 1/3 flour mixture alternately into margarine mixture; whisk until just mixed. Repeat with remaining ingredients and stir in jalapeno peppers. Spread mixture evenly into prepared baking pan.
  3. Bake in preheated oven until a toothpick inserted into the center comes out clean, 22 to 26 minutes. Cool in the pan for 10 minutes before slicing.


  • Cook's Notes:
  • Recipe works well with 1/2 to 1 cup sugar; adjust to suit your taste.
  • The batter should be thick enough to not pour easily.
  • It is important to grease pan and chop peppers before starting. Allowing mixture to stand, then disturbing will reduce the effectiveness of the baking soda.


  1. 29 Ratings

Most helpful positive review

I made this using the regular single-bowl method and the result was fantastic. The texture (as appears in the picture) was very uniform,not too dense, and did not crumble- slices well fresh out ...

Most helpful critical review

This was the cornbread recipe that sounded the best to me on the internet (no corn, nice flour-to-cornmeal ratio, etc.) I made it today with a few alterations: I doubled the recipe and halved th...

I made this using the regular single-bowl method and the result was fantastic. The texture (as appears in the picture) was very uniform,not too dense, and did not crumble- slices well fresh out ...

Amazing!! Best cornbread ever! With my HOT chili, it went hand and hand..Using three bowls is the way to go, its awesome.. I used one full cup of sugar.. And three jalapeno's with all the seeds....

Just finished eating some--yummy! The 3 bowl concept put me off at first...but I had no mix, or the buttermilk other recipe's called for, so I attempted it. First off, let me admit that I alte...

trying the recipe tonight. I always bake cornbread in a cast iron skillet. I oil up the pan then get it hot in the oven. I pour the batter into the hot greased pan. It creates a beautiful cr...

This was great. Just a little sweet with a hot kick. It was moist and had the perfect density. I accidentally bought cornmeal mix at the store so I had to adjust the recipe for that. I used 3 cu...

Added kernel corn and cheddar cheese to it.

We love this bread. Very moist, good texture, not dense. Adding enough jalapenos to your liking is a plus!

Great recipe! I added velveeta cheese to this one and it went off with a major bang! Awesome recipe!

Great cornbread recipe! I used 3 jalapenos, added a handful of cheddar cheese to it and when it was finished drizzled some honey over it. It was delish!

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