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Jalapeño Cornbread Recipe

Jalapeño Cornbread Recipe


Ingredients

  • 1 ¾ cup yellow cornmeal
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 eggs
  • 1/3 cup vegetable oil
  • 1 cup buttermilk
  • 1 cup grated Cheddar cheese
  • 4 jalapeños, seeds removed and chopped

Directions

Preheat oven to 400 degrees. In a large bowl, combine the cornmeal, baking powder, baking soda, and salt. In a separate bowl, whisk the eggs, and then add the oil and buttermilk. Add the liquids to the dry ingredients and just combine. Add the cheese and jalapeños and gently mix until incorporated. Pour into greased baking pan. Bake for 20-25 minutes, or until a tester inserted in the middle comes out clean.


Jalapeño Cornbread Recipe

It’s nearly that time of year when we find ourselves reaching for our favorite comfort food recipes. A good pot of chili is a popular go-to, and for good reason—but sometimes its cornbread counterpart can end up stealing the show. We may be biased, but this Jalapeño Cornbread recipe does just that. The combination of corn and pickled jalapeños (creamy on the inside and crispy on the outside—yum) offers just the right amount of kick, and pairs deliciously with nearly any kind of chili. If you’re spice-averse, simply skip the jalapeños.

Jalapeño Cornbread

Ingredients

+ 4 tablespoons (½ stick) unsalted butter, melted and cooled, plus softened butter for the skillet and for serving
+ 1 cup all-purpose flour, sifted
+ 1 cup fine stone-ground yellow cornmeal
+ 1 teaspoon kosher salt
+ ½ teaspoon garlic powder
+ 1 cup heavy cream
+ 2 large eggs
+ 1 cup drained canned white corn
+ ¼ cup chopped drained pickled jalapeños (optional page 255 in Magnolia Table Cookbook)
+ ¼ cup chopped drained roasted pimientos (optional)

Directions

1. Position a rack in the top third of the oven and preheat the oven to 375 degrees F. Butter a 10-inch cast-iron skillet.

2. In a large bowl, whisk together the flour, cornmeal, salt, and garlic powder.

3. In a medium bowl, whisk together the melted butter, cream, and eggs.

4. Add the liquid ingredients to the flour mixture along with the corn and the jalapeños (if using) and pimientos (if using). Stir until moistened but not overmixed the batter will be thick.

5. Scrape the batter into the prepared skillet and smooth the top. Bake until the top is lightly browned, the edges are browned, and a tester inserted in the center comes out clean, about 50 minutes.

6. Slice the warm cornbread into 6 wedges and serve at once with pats of butter.

7. Cornbread is best the day it is made. Wrap leftovers tightly in foil and store at room temperature for up to 3 days. Reheat by slicing and toasting or broiling.

Top your cornbread with a pat of butter or a drizzle of honey, or even crumble a slice on top of a warm bowl of chili. We’re excited for your to try this recipe, and let us know what you think!

You can also find this recipe with the Gaines Family Favorite Chili on the fall menu at Magnolia Table!

Note: We used a 10-inch skillet and doubled the recipe for a thicker cornbread. If you choose to double this recipe, add an additional 10-15 minutes of baking time or until a toothpick inserted in the center comes out clean.

If you’re thinking about hosting (or plan on attending) a chili cook-off this season, check out the fall issue of Magnolia Journal for recipe and hosting ideas, plus tips on how to make the most of this friendly competition.

Photography by Britt Chudleigh / Magnolia Journal Fall 2019


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While the oven (and the skillet) were preheating I mixed the dry ingredients in a small bowl. In another bowl I mixed the milk, egg and vegetable oil until blended.

Then I combined the ingredients in both bowls, stirring until blended. I tossed in some chopped jalapenos and then stirred the batter just until the ingredients were fully incorporated.

I like my food spicy so I didn’t seed the peppers. But for a more docile palate the peppers can be seeded to reduce the heat somewhat.

Now I pulled the hot skillet from the oven and greased the bottom of the skillet with unsalted butter. This is to assure that buttery crisp crust that we love so much!

As a side note – look at that beautiful pitch-black flawless cast iron surface. It’s had over 75 years of TLC and it holds many more years than that in its future! (sigh….) Oops, off track again…


Jalapeño Cornbread Recipe

The bright flavor of jalapeño adds a distinctive spice to your cornbread. To reduce the spice, make sure to remove the ribs and seeds from the jalapeño before chopping the peppers and adding them to the dish. If you want more spice, increase the number of peppers, or choose a spicier pepper such as a poblano or habanero to mix into the cornbread. This recipe uses a 10-inch Dutch oven.

Ingredients

  • 1 cup all-purpose flour
  • 1 cup cornmeal (white or yellow)
  • 1-1/3 tablespoons baking powder
  • 3/4 teaspoon salt
  • 1 tablespoon sugar (optional)
  • 1 cup milk
  • 1 egg, beaten
  • 1 to 2 jalapeño peppers, seeded and chopped (depending on taste)
  • 1/2 cup shredded pepper jack or cheddar cheese (optional)

Method

  1. Mix together the dry ingredients—flour, cornmeal, baking powder, salt, and sugar—in a bowl until thoroughly combined.
  2. Stir the milk and beaten egg into the dry ingredients and mix to combine.
  3. Fold in the chopped jalapeño pepper and optional cheese.
  4. Pour the mixture into a dutch oven and cook for 20 to 25 minutes at 350 degrees Fahrenheit. You should only be able to hold your hand over the oven for four to five seconds. Use a total of 14 to 20 charcoal briquettes to reach this temperature.
  5. Remove the dutch oven from the heat once it turns golden brown on top and has cooked through.
  6. Enjoy the cornbread with your favorite chili, beans, or as a side with butter or extra cheese on top.

Reviews

The review just below mine (this review) is 1000% correct. The pictured recipe IS too pale and dense. the color IS a bit brighter because of the jalapenos and onions. it IS a flavorful and moist cornbread that you need to be careful not to overbake. And MOST IMPORTANTLY, per the review just below, USE the full 1/2 CUP of minced jalapenos WITH ribs and seeds if you want to notice warmth. I am not a spicy food lover by any stretch. I used the recommended 1/2 cup jalapenos (was still a little nervous, so I de-seeded and de-ribbed

1/4 cup of it) and there is barely a note of warmth. I also agree with other reviews that the sugar could be cut back just a bit. but again, increase the jalapeno amount in this recipe! Will definitely be making again--- : )

I’ve made this recipe for years (since 2004 evidently) and a few things are “off”. The picture is too pale and dense. This bakes higher, lighter and with a lot more color both from the corn meal and the jalapeños and onions. The original recipe had 1/2C sliced jalapeños with seeds 2 tsp? No. I’m not one for adding hot sauce or tolerating reckless use of peppers, but unless you’re pepper-phobic or have digestion issues, I’d go with the half cup, thinly sliced, it’s not hot. It’s a flavorful and moist cornbread although you can’t over bake at all, keep watch!

I made this previously, it is excellent! Making it again, this time I will add some cooked chorizo as well. I did, on reviewers’ advice, cut back the sugar and butter a little.

Fantastic. I made this for a Mother's Day brunch for 20 people, and it was a hit. I added a small can of corn (8.7 oz, I believe) and used the whole jalapeño (approx. 3-4 teaspoons minced) which was not spicy at all - just had great "jalapeño" flavor. I used two round 9" metal pans. At first, I thought there wouldn't be enough batter to split between two pans (it looked to low in the pans) but the cornbread rose beautifully into two fluffy rounds. (I made sure to use brand new baking soda and powder.) After 23 minutes, the cornbread was golden brown and a toothpick came out clean. Will definitely add to my entertaining arsenal. EASY!

A great, easy recipe. I made it into a plain cornbread for my son: subbed equal amounts of plain yogurt and brown sugar for buttermilk and sugar respectively. Omitted the onions, jalepeno. Still perfect and delicious. I'm sure even better with the onions and jalepeno!

It was good enough, though I'm not saving the recipe to make again.

Have made this many times with chili and it's always a hit. Not a dry cornbread like many other recipes. The only substitution is milk with 1 tsp vinegar as I never have buttermilk on hand.

This is the best cornbread I have ever made. The texture is perfect. I like that it is relatively thin (a bit of the tasty crust in every bite). The only changes I made were to include a whole chopped jalapeno (probably more than the recipe calls for) and some grated sharp cheddar (probably around 3/4 c) to the batter. I could also see making a plain version to serve with butter and honey. Outstanding.

I hate to be one of those people who messes with a recipe and then reviews it, but here I am doing it. I usually make simple standard corn bread off the Bob's Red Mill package, but my husband wanted jalapeno corn bread. I used this recipe as a basis but it sounded more like a thick pancake, so I reduced the milk to less than 1 cup. I would have used both eggs but one fell on the floor. My husband got Serrano chilies instead of jalapeno. I added some grated sharp cheddar to the batter and on top and baked it in a preheated 10 inch cast iron pan at 400 degrees for about 17 minutes. It was really good. I loved the green onions in it.

This is my second or third time making this and I don't think I'll ever use a different recipe.

By far my favorite cornbread recipe! I made it for Thanksgiving this year to serve with pumpkin velouté and it was devoured. I loved the light texture and the perfect balance between sweet and savory. I added a scant cup of corn as some other reviewers suggested and I also threw in a half-cup of grated pepperjack cheese to up the jalapeño flavor and add a little melt in. For the presentation, I cut the cornbread into triangles and served in a lovely rustic basket with a checkered napkin. Fantastic!

I loved this receipe (used it to make Thanksgiving Stuffing). My only recommendation is that it needs to be cooked at a higher temperature. The inside was soggy in the middle and I didn't want the bread to burn in top so I had to remove. I think 400 to 425 would be the perfect temperature!

I made this exactly as the recipe stated and felt it was only an average recipe. It felt a little too greasy and only tasted good with honey-butter. I look for a corn bread to be able to stand alone at first and then be enhanced with butter/honey butter or whatever.

Best cornbread I've made. Added about a (scant) cup of corn niblets and baked in a 9x9 square- ready a bit early despite the smaller pan, circa 22 minutes. Really delicious.

I like this a lot. Used Skim milk mixed with vinegar. as I didn't have buttermilk on hand. Used white corn meal and baked it in the cast iron skillet. This was great corn bread. Also used the whole seeded jalepeno and added 2/3 C frozen corn as others recommended. It was really good - it didn't raise too much and the white cornmeal made it very light but boy was it good!

Light with good texture. Onion and jalapeno are subtle, so if you want to taste those flavors just add more. I served this with a black bean turkey chili (ala Williams Sonoma)and it was delicious. This one is a keeper.

This is one of the better cornbreads that I've made. I made it with white bean turkey chili and it went well. Used a whole jalepeno and the heat was not too much (for us but we like hot food). I would make this again. My husband definitely seems to like it.

This is the best cornbread I have ever made. Moist, tender, and interesting. Just the right amount of sweet and savory to my taste. I added corn and cheese and made muffins.

Very deferent than your same ol corn bread pared with a spicy chili it was perfect. loved the texture the peppers and onions add. next time I will had corn as others have.

moist, cake-like, fluffy, totally strange for cornbread. i usually use kefir so maybe it was using buttermilk that made it so light? amazing with green onions and home-pickled serranos from the garden. lots of substitutions: egg-replacer of potato and tapioca starches since we didn't have eggs. too sweet for some in the group, but perfect for me.

Love this! It's raining in So Cal. I had made a pot of ham hocks and beans which always requires corn bread. I used two huge jalapenos because we like a little heat, added some TJ's corn suggested by another reviewer and some cheese. I always have buttermilk around so that stayed in the recipe. However, I didn't have any green onions handy. I could have gone down to the garden and cannibalized some from the white onions I'm growing, but as I said, it was raining  and it was dark. The result was wonderful. I highly recommend upping the Jalapeno quotient (if you are so inclined). Others may not like the kick, but we sure did. It was a bit spongey, no doubt from the two eggs and extra moisture from the corn. It would make a great dressing for Thanksgiving turkey if it were a tad drier.We will do this again.

This is a great basic cornbread recipe. I made mine in a cast iron skillet and added grated sharp cheddar cheese, bottled jalepenos, and canned green chiles. I also added slightly more buttermilk than called for. Everyone at the table loved it!

Made this for my husband's birthday as he isn't a sweets person and doesn't like cake. Overall it tasted pretty good. Maybe I had some weak jalpenos, but this wasn't very spicy, even after I had added 4 teaspoons of minced jalapenos. But I will definitly be making this again since it does have an overall nice flavor and isn't dry. Also, it isn't hard to make at all! I think next time though, for aesthetic purposes I might just slice the jalapeno(s) and lay them out over top of the batter. (just a suggestion from the Hubby. )

This is a great base recipe. I did add in corn kernels as others suggested (frozen roasted corn from Trader Joes. about 3/4 cup). Think next time I will add a bit more jalapeno and not yet sure what -- but something to add a bit of "umph" to the flavor. Consistency is fabulous.

This was an easy, tasty recipe -- much moister than most cornbreads I've made. Like some other reviewers suggested, I added about 1/2 cup frozen corn and a bit of grated cheddar to the batter. Also, I substituted half yogurt/half milk for the buttermilk -- I don't usually keep buttermilk around, and I've found that the yogurt/milk combination makes a great alternative. Iɽ definitely make this recipe again.


Jalapeno Cheddar Cornbread Recipe

  • Author: Steve Gordon
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8 - 12 slices 1 x
  • Category: Bread
  • Method: Bake
  • Cuisine: American, Southern

Description

A bit spicy, a whole lot cheesy, you’re going to love our Jalapeno Cheddar Cornbread made with Duke’s Mayonnaise. Adapted from a recipe by Duke’s.

Ingredients

1 – 1/2 cups Yellow Cornmeal
1 – 1/2 cups Self Rising Flour
1/3 cup Granulated Sugar
1 cup Duke’s Mayonnaise
1 – 3/4 cups Buttermilk
2 cups Cheddar Cheese, shredded and divided
1/2 cup Jalapenos, diced ( about 3 medium)
1 Tablespoon Shortening

Instructions

Preheat oven to 425F degrees.
Place a 10 inch cast iron skillet in oven while you make the batter.

Use gloves to prepare the peppers. Set aside.
Grate the cheese. Set aside.
Place the cornmeal in a large mixing bowl.
Add the flour.
Add the sugar. Whisk dry ingredients together and set bowl aside.
Place the buttermilk in a medium sized mixing bowl.
Add the mayonnaise.
Whisk the buttermilk and mayonnaise together.
Add the wet mixture to the dry mixture, stir to combine.
Add ONE cup of the cheddar cheese.
Add the diced Jalapenos.
Fold ingredients together until fully combined.
Carefully remove the hot skillet from the oven.
Add the shortening. Swirl shortening in pan until melted.
Pour batter into the skillet.
Sprinkle the remaining cup of cheese on top of the batter.
Bake for 30-40 minutes or until a toothpick inserted in the middle comes out clean.
Remove skillet from oven when bread is done. Set pan on wire rack to slightly cool.
Enjoy!

Notes

This recipe is adapted from one provided by Duke’s Mayonnaise.

Keywords: jalapeno, cheddar, cornbread, Duke's mayonnaise, self-rising flour,

Your Comments:

Have you ever tried Jalapeno Cheddar Cornbread? Ever made it?

Share your memories of this great cornbread dish with us. It will only take a minute or two for you to leave your comments in the section below.

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How To Make Jalapeño Cornbread

To make a batch of this delicious cornbread, you need the following ingredients:

  • butter
  • sugar
  • cornmeal
  • all-purpose flour
  • baking powder
  • salt
  • honey
  • eggs
  • buttermilk
  • jalapeños (chopped)

You begin by preheating your oven to 400° and preparing your baking dish. I recommend that you use a 9 x 9&Prime baking dish. You can use a 9 x 13 pan. Using a larger pan will result in a thinner cornbread and the baking time would need to be adjusted.

Prepare the dish by lining the bottom with parchment paper with 3&Prime extensions on the ends to make it easy to lift out of the pan. Alternatively, you could spray the pan with non-stick baking spray or Baker&rsquos Joy.

Start making the batter by beating softened butter and granulated sugar together in a large bowl until it is smooth.

In a separate bowl, combine cornmeal, flour, baking powder, and salt.

Next, in a separate bowl, stir together buttermilk, honey, and eggs.

Now it&rsquos time to combine the ingredients. Start by adding half of the milk mixture, then half of the dry mixture into the sugar/butter mixture, whisking after each addition. Repeat with the rest of the ingredients and then stir in the jalapenos.

Spread the cornbread batter evenly into the prepared baking dish. Bake the cornbread in the preheated oven for approximately 25 minutes and check for doneness. If a toothpick inserted in the middle does not come out clean, cover the cornbread in foil, and cook for an additional 10 &ndash 15 minutes.

9 x 13 pan of Jalapeño Cornbread

Let the jalapeno cornbread cool on a wire rack for about 20 minutes before slicing.


Cheddar Jalapeno Cornbread

I’m a huge fan of just about any kind of cornbread, but this Cheddar Jalapeno Cornbread is hands down my favorite!

First of all, unlike so many cornbread recipes that are dry and crumbly, this version is so moist and tasty. I’m guessing it has something to do with all that cheddar cheese.

And I just love the combination of cheese, jalapeno and green onion. I often bring this bread along to potlucks and it is always the first thing to go.

This bread is good warm, or at room temperature. I enjoy it most with a nice smear of butter. But it’s absolutely wonderful all by itself.

If you make it and share it, be prepared to get lots of requests for the recipe! In fact, if you plan on sharing, it’s probably a good idea to make a double batch.

You can absolutely use different kinds of cheese in this recipe, so if you got odds and ends of a few different cheeses, this is a great way to use them.

If jalapeno is too spicy for you, try subbing finely diced red or green peppers instead. This is also a great basic cornbread recipe if you decide to omit all of the cheese and veggies.

I especially love serving this cornbread with hearty Southwestern-style soups and stews, like my Slow Cooker Pork Chili Verde, or my Southwest Pork Stew.

And sometimes I just enjoy a slice for lunch, or even breakfast.

My family doesn’t love cornbread quite as much as I do, but they all agree that this Cheddar Jalapeno Cornbread is the best!


Jalapeno Cheddar Cornbread

Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don’t overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.

Meanwhile, preheat the oven to 350 degrees. Grease a 9 x 13 x 2-inch baking pan.

Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.

Copyright 2006, Barefoot Contessa at Home by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved