A surprisingly tasty blend of sweet cornbread and jalapeno peppers. If you love hot peppers and cornbread, then you must try this recipe.

Recipe Summary

prep:
15 mins
cook:
25 mins
additional:
10 mins
total:
50 mins
Servings:
12
Yield:
1 9x13-inch baking dish
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.

    Advertisement
  • Beat margarine and sugar together in a large bowl until smooth. Combine cornmeal, flour, baking powder, and salt in another bowl. Stir eggs and milk in a third bowl. Pour 1/3 milk mixture and 1/3 flour mixture alternately into margarine mixture; whisk until just mixed. Repeat with remaining ingredients and stir in jalapeno peppers. Spread mixture evenly into prepared baking pan.

  • Bake in 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.

Cook's Notes:

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 pan and chop peppers before starting. Allowing mixture to stand, then disturbing will reduce the effectiveness of the baking powder.

Nutrition Facts

294 calories; protein 6g; carbohydrates 40.1g; fat 12.8g; cholesterol 49.2mg; sodium 532.3mg. Full Nutrition
Advertisement

Reviews (105)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/05/2013
I made this using the regular single-bowl method and the result was fantastic. The texture (as appears in the picture) was very uniform,not too dense, and did not crumble- slices well fresh out of oven. Succeeds in being sweet enough, but not too much so. It's a keeper! Single-bowl method: blend all dry ingredients together, add wet, stir vigorously with fork until well blended (you should see just a few bubbles on top). Pour immediately into prepared pan. I used glass and it browned nicely. *Note: I used oil rather than margarine, which we don't keep- worked fine. Also, I didn't add the jalepeno this time... you can do that or not depending on your mood. It's a great basic recipe. Read More
(36)

Most helpful critical review

Rating: 3 stars
08/30/2013
This was the cornbread recipe that sounded the best to me on the internet (no corn, nice flour-to-cornmeal ratio, etc.) I made it today with a few alterations: I doubled the recipe and halved the sugar. I did not use jalapenos, and I'm sure they would've helped make the bread tastier, but I thought the batter needed some more flavour anyway. I added paprika, ancho chile powder and chipotle powder. If you find the right ratio, it makes the dough itself tasty. I also cooked some bacon and threw tiny crispy pieces into the bread. Then, I used the bacon fat instead of butter. It came out great. I do wish I could've used jalapenos (picky eaters here,) and I think some cheddar on top would go great. Overall a good solid cornbread recipe. I will definitely use it again. Read More
(9)
139 Ratings
  • 5 star values: 106
  • 4 star values: 29
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
03/05/2013
I made this using the regular single-bowl method and the result was fantastic. The texture (as appears in the picture) was very uniform,not too dense, and did not crumble- slices well fresh out of oven. Succeeds in being sweet enough, but not too much so. It's a keeper! Single-bowl method: blend all dry ingredients together, add wet, stir vigorously with fork until well blended (you should see just a few bubbles on top). Pour immediately into prepared pan. I used glass and it browned nicely. *Note: I used oil rather than margarine, which we don't keep- worked fine. Also, I didn't add the jalepeno this time... you can do that or not depending on your mood. It's a great basic recipe. Read More
(36)
Rating: 5 stars
01/15/2014
trying the recipe tonight. I always bake cornbread in a cast iron skillet. I oil up the pan then get it hot in the oven. I pour the batter into the hot greased pan. It creates a beautiful crust on the bread. Read More
(32)
Rating: 5 stars
06/30/2013
Amazing!! Best cornbread ever! With my HOT chili, it went hand and hand..Using three bowls is the way to go, its awesome.. I used one full cup of sugar.. And three jalapeno's with all the seeds.. Loved it and will keep using it.Thanks for sharing! Read More
(19)
Advertisement
Rating: 5 stars
02/28/2013
Just finished eating some--yummy! The 3 bowl concept put me off at first...but I had no mix or the buttermilk other recipe's called for so I attempted it. First off let me admit that I altered the recipe (1 can or creamed corn in place of 1 cup of the milk and 2 eggs instead of 3 plus the 7 1/4 x 11 3/4 pan I had avail) which I'm sure made a difference. Took an extra 7 minutes in the oven and was a little crumbly--but if using the 3-bowl method gave it the rise and great taste that it has it was worth a few extra dirty bowls!!! I'd add an extra jalapeno to my next batch though... Read More
(9)
Rating: 3 stars
08/30/2013
This was the cornbread recipe that sounded the best to me on the internet (no corn, nice flour-to-cornmeal ratio, etc.) I made it today with a few alterations: I doubled the recipe and halved the sugar. I did not use jalapenos, and I'm sure they would've helped make the bread tastier, but I thought the batter needed some more flavour anyway. I added paprika, ancho chile powder and chipotle powder. If you find the right ratio, it makes the dough itself tasty. I also cooked some bacon and threw tiny crispy pieces into the bread. Then, I used the bacon fat instead of butter. It came out great. I do wish I could've used jalapenos (picky eaters here,) and I think some cheddar on top would go great. Overall a good solid cornbread recipe. I will definitely use it again. Read More
(9)
Rating: 4 stars
08/02/2016
8-1-2016 ~Since I wasn’t planning on having any of this (I’ve been carb free for nearly two months) it didn’t bother me to make a cornbread I knew would be too sweet for me. Hubs said he prefers it sweeter, so sweeter it was. (Funny it should make a difference to him at all, since he’s no real corn bread fan in the first place) But this was a pleasant surprise for both of us – I did give it a taste and it wasn’t nearly as sweet as its title would imply. As for Hubs, he enjoyed it more than I thought he would and I’m thinking it was the added interest of the jalapeno that was the deciding difference. (Due to his sensitive innards I used just half the amount called for and it was just right – even if you don’t have sensitive innards!) Read More
(9)
Advertisement
Rating: 5 stars
12/21/2015
To quote my BF "This is what cornbread should taste like!" I didn't change a thing except turning them into muffins and baking for only 15-20 mins topping each muffin with a thin slice of jalapeno. So cute and perfect! Read More
(8)
Rating: 5 stars
08/29/2013
This was great. Just a little sweet with a hot kick. It was moist and had the perfect density. I accidentally bought cornmeal mix at the store so I had to adjust the recipe for that. I used 3 cups of the mix so I just left out the flour baking powder and salt. I think I could have used about 1/2 cup more because it took longer to cook. Loved it. A keeper. Read More
(6)
Rating: 5 stars
07/28/2013
Great cornbread recipe! I used 3 jalapenos, added a handful of cheddar cheese to it and when it was finished drizzled some honey over it. It was delish! Read More
(6)
Advertisement