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Jalapeno Cornbread

[heart_this] · Dec 14, 2011 · 28 Comments

Jalapeno Cornbread

Butter milk cornbread with the spicy hit of jalapenos!

I always enjoy having cornbread with chili and I wanted to try something a little different with the cornbread that I made to go with my beef and black bean chili . Cornbread is another one of those foods where the basic recipe is really just the starting point as there are so many different ingredients that you can add to it. I certainly do like to experiment and in the past I have tried adding different kinds of cheeses, bacon, kernels of corn and even cranberries. One of the nice things about about cornbread is that it can be just a touch on the sweet side and I was thinking that some spicy hot jalapenos would go particularly well with that sweetness in addition to adding some pretty flecky of green. Of course one trick to making a really tasty cornbread is to use bacon grease for the fat, though butter or oil also work and buttermilk adds a hint of tanginess and helps keep things nice and moist. This cornbread would make the perfect side for any bowl of chili but for me, things were just getting started because I had even bigger plans for the leftovers!

Jalapeno Cornbread

Jalapeno Cornbread

Jalapeno Cornbread

Prep Time: 10 minutes Cook Time: 35 minutes Total Time: 45 minutes Servings: 8

Butter milk cornbread with the spicy hit of jalapenos!

ingredients
  • 1 cup buttermilk (or milk)
  • 1/4 cup oil, butter or bacon grease
  • 2 eggs
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 jalapeno peppers, seeded and finely diced
directions
  1. Mix the buttermilk, oil and eggs.
  2. Mix the cornmeal, flour, baking powder, baking soda and salt in a large bowl.
  3. Mix the dry ingredients in to the wet and then mix in the jalapeno peppers.
  4. Pour the Mixture into a grease 9×5 inch loaf pan and bake in a preheated 375F/190C oven until a toothpick pushed in the center comes out clean, about 30-40 minutes.
Use in:
Jalapeno Cornbread Grilled Cheese with Chipotle Caramelized Onions, Refried Black Beans and Guacamole
Corn Bread Stuffing with Chorizo

Similar Recipes:
Cottage Cheese Cornbread
Cranberry Corn Bread
Corn Bread
Blueberry Cornmeal Pancakes
Cheddar and Rosemary Irish Soda Bread
Mexican Shredded Beef Tamale Pie
Bacon and Cheddar Soda Bread
Jalapeno Popper Cornbread Muffins
Honey Jalapeno Cornbread Muffins
Irish Potato Bread

Bread, Food, Quick Bread, Recipe, Side Dish, Texmex, Vegetarian

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Reader Interactions

Comments

  1. Girlie Blogger says

    December 14, 2011 at 11:53 pm

    Ouch! Jalapeno. The bread looks delicious but my mouth would be burning afterward.

    http://www.thegirlieblog.com

    Reply
    • Mary says

      March 25, 2021 at 10:09 am

      No ma’am I’ve had this recipe soooo many times and the sugar and buttermilk tame the jalapeños it’s not hot it’s an amazing flavor with a kick my mouth has never been burned and I don’t eat hot stuff period.😁

      Reply
  2. Anonymous says

    December 15, 2011 at 12:11 am

    This looks great! Being a Texan I make this all the time, have added Monterrey Jack Cheese, with green chilies and sometimes if I don't have jalapenos (hasn't ever happened), I use Pepper Jack Cheese. Your recipes look great!

    Nunezcouch

    Reply
  3. Lisa says

    December 15, 2011 at 12:24 am

    I'll skip the bacon grease, but I do so love cornbread with Jalapenos. As always, your blog is a valued resource.

    Reply
  4. Anonymous says

    December 15, 2011 at 1:14 am

    Just want to thank you for your talent. I love your blog.

    Reply
  5. Anonymous says

    December 15, 2011 at 1:14 am

    Just want to thank you for your talent. I love your blog.

    Reply
  6. julie @ the semi-reformed nerd says

    December 15, 2011 at 2:04 am

    Yum! Jalapeno cornbread is one of my most favorite things, especially in the fall. Thanks for sharing!

    Reply
  7. Anonymous says

    December 15, 2011 at 2:08 am

    This is honestly my dream! Love this!

    Reply
  8. Rosa's Yummy Yums says

    December 15, 2011 at 6:34 am

    It is beautiful and looks so moist!

    Cheers,

    Rosa

    Reply
  9. chinmayie @ love food eat says

    December 15, 2011 at 8:11 am

    Looks like the perfect accompaniment for my todays dinner soup 🙂

    Reply
  10. Joanne says

    December 15, 2011 at 11:21 am

    I wish I had had this cornbread to go with my chili! Love that hint of spice!

    Reply
  11. receitas para a felicidade says

    December 15, 2011 at 12:59 pm

    looks so good hummmm, a great recipe…Thank you for sharing Kevin

    Reply
  12. Erin @ The Spiffy Cookie says

    December 15, 2011 at 2:19 pm

    How creepy. I just posted my mom's jalapeno cornbread recipe yesterday!

    Reply
  13. TheSavvyKitchen says

    December 15, 2011 at 2:25 pm

    I LOVE jalapeno cornbread! Yum! Also, visit me over at The Savvy Kitchen (www.savvykitchen.blogspot.com) to enter my giveaway!

    Reply
  14. Texas gal says

    December 15, 2011 at 4:08 pm

    We always make jalepeno cornbread with chili, we add a cup of corn to the mix as well. It is delish.

    Reply
  15. Mandy says

    December 15, 2011 at 4:57 pm

    http://allireallyneedtoknow2.blogspot.com/2011/12/dear-kevin.html

    Reply
  16. Becky {Becky Bakes} says

    December 15, 2011 at 11:46 pm

    Chili and this cornbread are going on my menu rotation SOON! Looks fantastic!

    Reply
  17. Kathleen Richardson says

    December 16, 2011 at 11:34 am

    Try adding a cup or two of shredded cheddar cheese. Not only tastes fantabulous, but also cuts the burning sensation for those of us who prefer it a bit milder. Haven't had this in ages. Thanks for the yummy reminder.

    Reply
  18. Anonymous says

    December 17, 2011 at 12:49 am

    Will you marry me?

    Reply
  19. Lane says

    December 18, 2011 at 4:43 am

    Made this to go along with my chili the other night and it was delicious! As always, thank you for a wonderful recipe 🙂

    Reply
  20. Anonymous says

    May 29, 2012 at 11:32 pm

    yabadaba doo

    Reply
  21. Queen of Quinoa says

    February 23, 2013 at 11:53 pm

    Just adapted these to be gluten-free and turned them into muffins. Can't wait to try them! Thanks for the inspiration 🙂

    Reply
  22. Anonymous says

    March 10, 2015 at 6:49 am

    Made it today. Turned out great. Used 8×8 baking dish, so I was a little concerned it would be dry, but the buttermilk kept it moist. Next time I'm going to add cheese. Thanks for the recipe.

    Reply
  23. Claudia Weller says

    June 1, 2016 at 12:50 pm

    Thank you, that looks delicious. I am not a good bread baker but this looks fairly easy and yummy and yes, sweet and chili is such a great combination!

    Reply
  24. Ei says

    April 10, 2021 at 9:51 am

    Does this freeze well?

    Reply
    • kevin says

      April 12, 2021 at 9:59 am

      Yes, it does!

      Reply
  25. Ei says

    April 18, 2021 at 1:06 pm

    This turned out too dry, don’t know why???

    Reply
  26. Elsie S. Stewart says

    October 26, 2022 at 8:32 am

    I tried this recipe and it’s really good. I would definitely recommend it to anyone who wants to try the recipe.
     

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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