Rating: 4.5 stars 4.4
163 Ratings
  • 5 star values: 91
  • 4 star values: 53
  • 3 star values: 14
  • 2 star values: 4
  • 1 star values: 1

After many years of experimenting, I developed this recipe for corn bread. It has become a favorite with my family and often accompanies our meals of chili, soup or meat dishes. You can adjust the 'heat' by the number of jalapeno peppers you use. --Archie Timmons Milwaukie, Oregon

Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
9
Yield:
9 servings
Advertisement

Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, combine the first six ingredients. In another bowl, whisk the eggs, buttermilk and oil. Add to the dry ingredients and stir just until moistened. Stir in jalapenos. Pour into a greased 9-in. square baking pan.

    Advertisement
  • Bake at 400 degrees F for 20-22 minutes or until a toothpick inserted near the center comes out clean. Cut into squares or wedges. Serve warm.

Tips

When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.

Nutrition Facts

213 calories; protein 4.7g; carbohydrates 31.2g; fat 8.2g; cholesterol 42.4mg; sodium 446.1mg. Full Nutrition
Advertisement