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Sweet Jalapeno Cornbread

Rated as 4.66 out of 5 Stars
0

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

50 m servings 294
Original recipe yields 12 servings (1 9x13-inch baking dish)

Directions

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  1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
  2. 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.
  3. 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.

Footnotes

  • 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 soda.

Nutrition Facts


Per Serving: 294 calories; 12.8 40.1 6 49 532 Full nutrition

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Reviews

Read all reviews 71
  1. 88 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

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 ...

Most helpful critical review

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 th...

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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 ...

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 cr...

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....

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 alte...

Added kernel corn and cheddar cheese to it.

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 th...

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 cu...

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!

We love this bread. Very moist, good texture, not dense. Adding enough jalapenos to your liking is a plus!