Rating: 4.5 stars
134 Ratings
  • 5 star values: 101
  • 4 star values: 29
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1

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

25 mins
10 mins
50 mins
15 mins
1 9x13-inch baking dish


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


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

  • 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