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Jalapeno Cornbread

User Rating 3 Star Rating (2 Reviews)


Jalapeno Cornbread

Jalapeno Cornbread

Photo: Diana Rattray
This cornbread is the perfect bread to serve with a big bowl of chili, and it's so easy to mix up and bake. If you like a sweeter or less sweet cornbread, feel free to adjust the sugar level.


  • 1 1/2 cups cornmeal
  • 1 cup all purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons granulated sugar
  • 1 1/2 cups milk
  • 3 large eggs
  • 4 tablespoons vegetable oil
  • 11 to 15 ounces whole kernel corn or fiesta-style corn, drained
  • 1 1/2 cups shredded Cheddar and Monterey Jack cheese blend
  • 1/4 cup chopped pickled drained jalapeno pepper rings, plus whole pepper rings for topping


Heat oven to 375°. Lightly grease a 9-inch square baking pan or spray with nonstick baking spray.

In a large bowl combine the cornmeal, flour, baking powder, salt, and sugar.

In another bowl, whisk together the milk, eggs, and oil. Stir in the drained corn, cheese, and chopped peppers. Combine the two mixtures, stirring just until well moistened. Spread in the gprepared baking pan and top with additional jalapeno pepper rings.

Bake for about 30 to 35 minutes, until firm and lightly browned.

More Cornbread Recipes
Sausage Cornbread
Cornbread with Bacon and Cheese
Mexican Cornbread III
Buttermilk Cornbread
Mexican Cornbread II
Skillet Cornbread
Jalapeno Cornbread II
Mexican Cornbread

User Reviews

Reviews for this section have been closed.

 5 out of 5
Amazing, Member stacyb10

I was a little worried about making this recipe after the one and only review was such a horrible one, however, I am glad that I did. This was one of the best corn breads I have ever had. I did bake it at 350 for 45 minutes though maybe that made a difference. It was moist and sweet with a little kick from the jalapenos. I will be making this again!

4 out of 4 people found this helpful.

See all 2 reviews

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