If you enjoy cornbread and fiery peppers, you must try this jalapeo cornbread dish. A surprising delicious combination of flavors!
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Additional Time: | 10 mins |
| Total Time: | 50 mins |
| Servings: | 12 |
| Yield: | 1 9×13-inch pan |
Ingredients
- ⅔ cup margarine, softened
- ⅔ cup white sugar
- 2 cups cornmeal
- 1 ⅓ cups all-purpose flour
- 4 ½ teaspoons baking powder
- 1 teaspoon salt
- 3 large eggs
- 1 ⅔ cups milk
- 1 cup chopped fresh jalapeno peppers, or to taste
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 9×13-inch baking pan.
- Beat margarine and sugar together in a large bowl until smooth.
- Combine cornmeal, flour, baking powder, and salt in another bowl. Gently stir eggs and milk together in a third bowl. Pour 1/3 of the milk mixture and 1/3 of the flour mixture alternately into margarine mixture; whisk until just mixed. Repeat with remaining flour and milk mixtures; stir in jalapeño peppers. Spread mixture evenly into the prepared baking pan.
- Bake in the 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.
- This 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 the pan and chop peppers before starting. Allowing mixture to stand, then disturbing will reduce the effectiveness of the baking powder.
Nutrition Facts
| Calories | 294 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 49 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 3 g |
| Sodium | 532 mg |
| Sugars | 13 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
My whole family LOVED this dish. I did use a little less sugar and I grated about 6 ounces of sharp cheddar cheese into this recipe.
Made this for our book club meeting last night. Nearly everyone asked me for the recipe. My husband said, “No more of that Jiffy mix anymore.” LOL
Best cornbread, jalapeño or plain, that I’ve tasted. Has the corn taste without a grainy texture. I used 4 oz of canned jalapeños and 4 oz of canned green chilies and hit them in a food processor and then drained. Perfect balance without too much heat. It’s going to a party to be paired with tri-tip but first it’s the accompaniment to my baby back ribs. I used this recipe because others used too much flour and other ingredients. So good. Thanks!
I’ve done the same cornbread recipe for years until I discovered this one. I did pre-measure ingredients, mixed dry in a mixing bowl, then everything else went in. Key to this recipe is not to over mix or your going to have tough cornbread. Also the first time I did it the end product came out a bit dry which could have beed due to my cast iron baking dish. This go around I added water, probaly 1/2 cup. Bingo, great moist cornread. This recipe is built around the jalapeno peppers. It does not over power with heat, sugar and corn meal prevent that. I would say if you have issues with the pepper heat as mild as it is, search for another recipe. It might work but might not.
Could not find my tried and true recipe so made this one.Followed the recipe exactly and it did not rise, and was crumbly with a very gritty texture.
This is exactly what I was looking for. I used the recipe exactly as it was written and it turned out perfectly. My only deviation from the instructions was when I substituted Carlini Olive Oil Cooking Spray for grease in the 9×13 baking pan. This will be my go to recipe in the future.
I don’t understand how anyone can give this recipe a bad review. It’s DELICIOUS. I used unsalted butter, 1 cup of sugar, 1 cup of (diced very finely) pickled jalapeños from a jar and an 8×11 ceramic baking pan for 26 minutes. I wasn’t planning on making chili today, but now, I MUST! This wonderful cornbread plopped in the middle of a bowl~~~what a meal! Thank you so much!
I made this with creamy stick of butter and almond milk that made it more filling and extra sweet to balance the spicy of the jalapenos for the kids. It was well liked and will do it again.
I followed the recipe with the exception of using an 8×8 pan instead of 9×13. I cooked it at 400 for 26 minutes and it was still not done so I lowered the oven to 325 and cooked it for an additional 7 minutes. My husband is picky about cornbread as he likes it sweet and approved so this is a keeper.
Great recipe as written! Everyone loved it… it was moist and flavorful. I wish people would review recipes as written… how do you review a Jalapeño corn bread recipe but don’t use jalapeños!?
Flat as a pancake. And the baking powder wasnt old. i used the adjust calculator as i didn’t need 12 servings. Only 6. Whether this was the problem i don’t know. I’ve made cornbread many times and this was a complete waste of time and ingredients. Find another recipe
So I didn’t do the three bowl thing. I just added the dry ingredients to the butter/sugar mixture and then slowly mixed in the eggs and milk. I also added bacon because bacon makes everything better. And I did my in a cast iron skillet. It was perfection. Can’t screw this recipe up: it is so easy and forgiving.
Excellent flavor! I did a one-bowl mix–dry ingredients stirred together, added 1 1/2 cups finely chopped jalapeno (about 5 large peppers) and stirred well, then added beaten eggs, milk and finely melted butter (I don’t use margarine). Easy. The jalapenos were well scattered throughout the bread and spicy but not too hot (took out the seeds and membranes).
Cornbread with several things, including chili and split pea and ham soup, are traditional in our family. I was looking for a recipe with more flavor, but not a ton of heat as my husband is not a fan. I love this recipe! I seed my jalapenos when I cut them to help reduce the heat and this recipe is perfect. This cornbread has full flavor without being hot.
I added fresh corn to the mix. Came out awesome. Everyone enjoyed.
Recipe is great! I made it gluten free and dairy free, because of my daughter’s allergies. I used a plant based margarine, 1 to 1 gluten free flour and unsweetened almond milk. Put cast iron skillet in the oven as it preheated. When it was ready, I coated the skillet with olive oil, making sure I also coated the sides. It was awesome!
Absolutely delicious!! I followed almost everything, except I used real unsalted sweet cream butter. It was such a hit that I decided to make some without jalapeños also. Definitely saving this recipe!
I baked according to these instructions but the center of the cornbread did not bake, I had to turn the oven down to 325 and then bake an additional 8 minutes. It was tasty and a firm consistency.
Perfect!
I added bacon. ??
Great recipe! I actually added fiesta corn and cheddar cheese.