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Cornbread With Jalapeno Peppers


This cornbread is made with corn and chile peppers, along with shredded cheese.


  • 1 1/2 cups yellow cornmeal
  • 1 1/2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 scant teaspoon salt
  • 3 to 4 tablespoons sugar
  • 1/4 to 1/2 cup chopped jalapeno peppers
  • 1 cup canned corn kernels or frozen cooked, drained
  • 1 cup (4 ounces) shredded sharp Cheddar cheese
  • 1 1/2 cups buttermilk
  • 2 large eggs
  • 6 tablespoons melted butter, cooled


Grease and flour a 9-inch square baking pan or spray with baking spray. Heat oven to 400°.

In a mixing bowl, combine the cornmeal, flour, baking powder, soda, salt, and sugar; stir in chopped peppers, drained corn, and cheese.

In another bowl, whisk together the buttermilk, eggs, and melted butter. Stir into the dry ingredients until well moistened. Spread the batter in the prepared baking pan. Bake for about 30 minutes, or until lightly browned and firm.

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Polka Dot Corn Muffins
Mexican Cornbread III
Cornmeal Mush
Buttermilk Cornbread
Mexican Cornbread II
Corn Lightbread
Corn Pones
Skillet Cornbread
Jalapeno Cornbread
Mexican Cornbread
Cornbread Casserole with Ground Beef

Cornbread Recipe Index
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