Go Back
–+ servings
a hand holding a slice of jalapeno cornbread

Jalapeno Cornbread

Author Christi Johnstone
Course Side Dish
Cuisine American
Homemade cornbread batter is combined with freshly grated cheese and chopped up jalapeno peppers in this amazing Jalapeno Cornbread recipe.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 servings

Ingredients

  • 1 cup yellow corn meal
  • 1 cup all purpose flour
  • 1/4 cup sugar If you like a sweeter cornbread, you can add up to 1/2 a cup
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs slightly beaten
  • 1 cup buttermilk
  • 3 tablespoons canola oil
  • 14 ounces canned creamed corn, drained drain off the excess liquid by pouring corn into a mesh strainer
  • 1 cup cheddar cheese freshly grated is best
  • 1 to 2 jalapenos seeds removed, finely chopped

Instructions

  • Preheat oven to 375 degrees F.
  • In a large bowl, mix together cornmeal, flour, sugar, baking powder and salt.
  • In a medium bowl, mix together eggs, buttermilk and oil until well combined.
  • Gently fold the liquid ingredients into the dry ingredients until just mixed. Take care not to overmix.
  • Add the drained cream corn, cheese and jalapenos to the batter. Gently fold in until just combined, taking care not to overmix.
  • Pour batter into a prepared baking pan (9 inch square or round is ideal). Smooth batter to evenly cover pan.
  • Bake for 20 to 25 minutes or until it starts to turn lightly golden brown around the edges and a toothpick inserted into the center comes out clean. Take care NOT to overbake as it will dry out the cornbread.
  • Remove from heat and allow to cool slightly prior to serving.

Notes

To use a cast iron skillet:
Place a cast iron pan in the oven while it preheats at 375°F. If you want an extra crispy bottom, add a ½ of a tablespoon of butter to the pan and let it swirl around.
Carefully pour or spoon the batter into the hot cast iron pan and bake in the oven for about 15 minutes. Since cast irons cook things extremely fast you will have to keep an eye on it, so check on it occasionally using the toothpick method. 

Nutrition

Calories: 333kcal | Carbohydrates: 44g | Protein: 10g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 58mg | Sodium: 417mg | Potassium: 370mg | Fiber: 3g | Sugar: 10g | Vitamin A: 306IU | Vitamin C: 4mg | Calcium: 211mg | Iron: 2mg
Tried this Recipe? Pin it Today!Mention @LoveFromTheOven or tag #LFTORecipes!