Skip to main content New this month
Get the Allrecipes magazine

Jalapeno Corn Bread

Rated as 4.09 out of 5 Stars

"Wonderful cornbread with a hint of spice."
Added to shopping list. Go to shopping list.

Ingredients

55 m servings 312 cals
Original recipe yields 8 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Move an oven rack to the center position in oven.
  2. Mix cream-style corn, cornmeal, buttermilk, corn oil, Cheddar cheese, eggs, jalapeno peppers, salt, and baking soda in a large mixing bowl.
  3. Put butter into a 9-inch square baking dish.
  4. Melt butter in preheated oven, 2 to 3 minutes.
  5. Pour corn bread batter into the baking dish over melted butter.
  6. Bake in preheated oven until golden brown, about 35 minutes.

Nutrition Facts


Per Serving: 312 calories; 22.7 g fat; 20.5 g carbohydrates; 7.6 g protein; 89 mg cholesterol; 591 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 41
  1. 47 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

I just made this tonight to go with the ham and bean soup we made and its a very good recipe....I did tweak it just a bit by adding 2 tbls of sugar and I baked it in a cast iron skillet instead ...

Most helpful critical review

it took much longer in the oven

Most helpful
Most positive
Least positive
Newest

I just made this tonight to go with the ham and bean soup we made and its a very good recipe....I did tweak it just a bit by adding 2 tbls of sugar and I baked it in a cast iron skillet instead ...

Super moist and tasty. I baked mine in a cast iron skillet and the butter made the crust brown and crispy!

Great recipe, especially for gluten-free guests. I did add an extra 1/2 cup of cornmeal because the mixture was a little runny (maybe i added too much liquid). Another thing I did was chop up...

I made it with Jiffy Corn Meal, used 3 boxes, and skipped the corn oil, salt, baking soda, and buttermilk,instead used a cup of regular milk. just because I had it in hand, came out perfect, tha...

I have been making this recipe for more than 15 years, the only difference my recipe has is to put half of the cheese in the batter and sprinkle the other half on top before putting it in the ov...

YUMMY! My husband said "I have never had corn bread so moist". I doubled the batch, made one without Japs and with... HAD to try both and I was very pleased... great with a chili. Thank you Sh...

This was SO good! I used regular cornmeal instead of yellow cornmeal and added 2 cups of it instead of 1. Because I used the regular cornmeal i left out the baking soda and salt and it was PERFE...

This was good, I made mini muffins using a large melon baller to fill the cups works perfectly. Bake for 12 min. Next time I will double the jalapeño

The best corn bread I have ever made!