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Jalapeno Cornbread - Awesome Recipe!

Updated on August 20, 2013
Jalapeno Cornbread
Jalapeno Cornbread | Source

Cornbread

I recently made some great jalapeno cornbread. My husband loves cornbread, so I’ve come up with a bunch of cornbread recipes. Of course, our favorite is southern cornbread, but even in this specific category, there are lots of different recipes. For example, sometimes I make plain cornbread, sometimes I make buttermilk cornbread, and sometimes I make crackling cornbread. When I make that and the kids find out, they all come running! When I'm frying fish or some other type of seafood, I always make hushpuppies, and when i'm frying pork chops, I often make fried lacy cornbread. Hubby and I wanted something with a little heat the other night, so I made a big pot of spicy lima beans. I had bought some hot peppers from the Mexican supermarket, so I added them to the beans. I had some hot peppers left over, and I wanted to put them to good use. As sort of an afterthought, I decided to also add some of the jalapeno peppers to the cornbread. Voila – jalapeno cornbread!

A black iron skillet is a must for crusty cornbread!
A black iron skillet is a must for crusty cornbread! | Source
Check out the bottom crust!
Check out the bottom crust! | Source
Cornbread with lima beans and ham
Cornbread with lima beans and ham | Source

Cornbread Recipe

A good basic cornbread recipe includes cornmeal, baking powder and/or baking soda, eggs, and milk. Some type of fat is also needed – melted butter, melted margarine, melted shortening like Crisco, or oil. Most cooks include salt and pepper in their cornbread recipe, and for sweet cornbread, sugar is added.

There are lots of variations to a basic cornbread recipe. For example, I don’t like the texture that results from using all cornmeal, so I add some flour. Also, instead of using regular cornmeal and all purpose flour, I use the self-rising versions, so I don’t have to add baking powder or baking soda. In fact, I often use self-rising buttermilk cornmeal. If you can find that in your local stores, give it a try. and speaking of buttermilk, using it instead of regular milk will give your cornbread recipe a wonderful flavor.

I usually add some garlic flavor to my homemade cornbread, too. Sometimes I use chopped or minced garlic, but if I don’t have any on hand, I’ll use garlic powder or garlic salt. My favorite version is Lawry’s garlic salt with parsley flakes. Other seasonings you might want to try with your cornbread recipe might include cayenne, chili pepper, chipotle powder, onion powder, or paprika. Other ingredients you might want to add are chopped onion, chopped celery, diced bell pepper, whole kernel corn, creamed corn, shredded cheese, or chopped cooked bacon. Of course, if you want crackling cornbread, you’ll need to add a generous amount of pork cracklings. Also, some southern cooks sometimes add stewed tomatoes to their cornbread, but I’ve never been a big fan.

For really good southern cornbread, you’ll need a large black iron skillet. Sure, you can use a glass or metal baking pan, but you’ll never get the same texture that you’ll get with a black iron skillet. The black iron gets hot enough to give the cornbread a delightful crusty exterior, but the interior of the bread will be soft and moist.

Jalapeno cornbread is great with chili!
Jalapeno cornbread is great with chili! | Source
This cornbread recipe is also wonderful with spicy lima beans.
This cornbread recipe is also wonderful with spicy lima beans. | Source

Jalapeno Cornbread

Jalapeno cornbread is easy to make. All you have to do is add some chopped jalapenos to your favorite cornbread recipe. You might want to sauté the chopped peppers in a little butter or oil before adding them to the batter, but you don’t have to. You can also soften the jalapenos in the microwave before stirring them into the cornbread batter. For a slightly different taste, you might want to try using pickled jalapenos.

In the jalapeno cornbread recipe that follows, I used about ten jalapenos, and we didn’t think the cornbread was overly hot. Remember, however, that as true southerners, hubby and I eat hot sauce on just about everything but dessert. Keeping that in mind, you might want to adjust the number of hot peppers you add to your cornbread recipe. When you chop the peppers, be sure to add any juice that escapes, too. It’ll give the cornbread extra flavor and a nice kick.

Generously oil your skillet.
Generously oil your skillet. | Source
Use buttermilk cornmeal, if you can find it.
Use buttermilk cornmeal, if you can find it. | Source
Don't mix the batter any more than you have to.
Don't mix the batter any more than you have to. | Source
Homemade Cornbread
Homemade Cornbread | Source

Jalapeno Cornbread Recipe

This is a tasty jalapeno cornbread recipe that we love. It’s not tricky, so anyone can make it successfully. It’s great served with lima beans and ham, baked or fried ham, pork chops, pork barbecue, fried chicken, and just about any other southern food you can think of!

Rate my cornbread recipe! Thanks, y'all!

5 stars from 1 rating of Jalapeno Cornbread

Cook Time

Prep time: 10 min
Cook time: 40 min
Ready in: 50 min
Yields: Makes about eight servings.

Ingredients

  • 1 cup self-rising buttermilk cornmeal
  • 1 cup self-rising flour
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • scant cup whole milk
  • 1/3 cup oil
  • 1 beaten egg
  • 1 can whole kernel corn, drained
  • 1/2 onion, chopped
  • 1 teaspoon minced garlic (or more)
  • 10 jalapeno peppers, chopped, (adjust amount to taste)
  • 1 teaspoon butter
  • cooking oil for skillet

Instructions

  1. Preheat oven to 375 degrees. Generously oil an iron skillet.
  2. In a large mixing bowl, combine cornmeal, flour, sugar, salt, and pepper with a wire whisk. Gradually stir in milk. Add oil and egg. Stir in corn.
  3. Place onion, garlic, peppers, and butter in a small microwavable bowl and zap for about one minute, on high, or until veggies are slightly soft. Add to cornbread batter and stir until veggies are evenly distributed. Do not overmix.
  4. Pour cornbread batter into skillet. Bake at 375 degrees for about 30 minutes, then turn heat up to 400 and continue baking for about 10 more minutes. Crust should be golden brown.
  5. To reheat leftover jalapeno cornbread, wrap a wedge in a damp paper towel and microwave for 20-30 seconds. Of course, the best way to eat is while it’s still warm from the oven. Reheating the cornbread in the oven tends to dry it out, which is why I use the microwave. You can also use the leftovers to make southern dressing or cornbread salad. Actually, I don’t often have to deal with leftovers when I make this bread. When the kids find out I have it, they usually finish it off for me. And in case they don’t, hubby likes leftover cornbread crumbled up in a bowl of milk. I prefer to use leftover jalapeno cornbread crumbled into homemade soup or chili.

Comments

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    • habee profile image
      Author

      Holle Abee 4 years ago from Georgia

      Zora, your meatloaf recipe sounds interesting. Wonder how it would be with my jalapeno cornbread recipe?

    • habee profile image
      Author

      Holle Abee 4 years ago from Georgia

      NuAra, thanks for reading!

    • habee profile image
      Author

      Holle Abee 4 years ago from Georgia

      Donna, thanks a bunch! I hope your mom likes my jalapeno cornbread.

    • habee profile image
      Author

      Holle Abee 4 years ago from Georgia

      sholland, sorry I'm just now seeing your comment. Thanks!

    • profile image

      Zora Spyrt 6 years ago

      I love jalapenos! I will definitely try this recipe. You should try my jalapeno meatloaf recipe if you like spicy food! Do you think this cornbread would taste really good with Habanero mustard?

    • NuAra profile image

      NuAra 6 years ago from Virginia

      i love spicy anything, definitely will make this soon

    • DonnaCosmato profile image

      Donna Cosmato 6 years ago from USA

      This sounds spicy but tempting! You are spot-on about the iron skillet and mom taught me to preheat it in the oven while mixing the cornbread batter. I had never heard of buttermilk cornmeal so I'll have to track some of that down to try. Voted up and sent the recipe to mom to add to her recipe arsenal:)

    • sholland10 profile image

      Susan Holland 6 years ago from Southwest Missouri

      Sounds delish!! We are cornbread,spicey eating people too. Thanks for sharing!

    • habee profile image
      Author

      Holle Abee 6 years ago from Georgia

      I often use buttermilk, too, but I didn't have any on hand. I did, however, use buttermilk cornmeal!

    • Angela Blair profile image

      Angela Blair 6 years ago from Central Texas

      Great recipe, Habee and I'm gonna give it a whirl next time I have a few folks to feed -- family's coming over the holidays so that may be the time. My Granny said you couldn't make good cornbread without buttermilk or sour milk so naturally I'm partial to those recipes. Thanks for sharing and wonderful HUB! Best, Sis

    • habee profile image
      Author

      Holle Abee 6 years ago from Georgia

      lyjo, many thanks for reading!

    • habee profile image
      Author

      Holle Abee 6 years ago from Georgia

      Bpop, you mean you cook meals other than breakfast?? lol

    • habee profile image
      Author

      Holle Abee 6 years ago from Georgia

      jenu, that sounds like a pan for making "corn sticks." I have one in which the oval-like molds are in the shapes of ears of corn.

    • lyjo profile image

      lyjo 6 years ago

      This sounds superb, bookmarked, voted up, awesome,interesting. Thanks for another great recipe!

    • breakfastpop profile image

      breakfastpop 6 years ago

      Thanks so much for this recipe. I love, love love cornbread and lately the hotter the pepper the happier I am!

    • profile image

      jenubouka 6 years ago

      You should of called it Hoppin Holle's Jalapeno Cornbread! This is just what I was looking for, I have been looking for a different type of method when it comes to baking cornbread and I love the skillet idea.

      I have this cast iron mold thing in the shape of small ovals and still have no idea what the hell it is used for originally though with this recipe I have found a cool idea.

      Awesome!

    • habee profile image
      Author

      Holle Abee 6 years ago from Georgia

      KKGals, I used to have that problem, but since I started taking a PPI pill a day, I can eat a car battery now! lol

    • habee profile image
      Author

      Holle Abee 6 years ago from Georgia

      Baileybear, I'm not too fond of cornbread that's made with all cornmeal. It's too "grainy" for me. I prefer a combination of cornmeal and flour.

    • habee profile image
      Author

      Holle Abee 6 years ago from Georgia

      Lol, Mary. I explain that in my hub about crackling cornbread. lol. My mom used to love crumbled cornbread and buttermilk!

    • habee profile image
      Author

      Holle Abee 6 years ago from Georgia

      mljd - Yummy! Hope you like the jalapeno cornbread!

    • habee profile image
      Author

      Holle Abee 6 years ago from Georgia

      Gypsy, thanks for reading!

    • habee profile image
      Author

      Holle Abee 6 years ago from Georgia

      Cardisa, next time I make it and the kids are here for dinner, I'm thinking of adding peppers to half the cornbread, on one side, and leaving the other half plain. Wonder if that would work?

    • habee profile image
      Author

      Holle Abee 6 years ago from Georgia

      Lucky Cats, it really is good cornbread!

    • KoffeeKlatch Gals profile image

      Susan Hazelton 6 years ago from Sunny Florida

      Interesting cornbread recipe. I'll have to try it, maybe with a little less peppers. I love hot but it doesn't love me.

    • profile image

      Baileybear 6 years ago

      I once made cornbread as I was curious to taste some. It turned out looking so nice, but I didn't like it - it wasn't like I imagined

    • mary615 profile image

      Mary Hyatt 6 years ago from Florida

      habee, don't you think you should tell folks who are NOT from the south what "crackings" are???? I love cornbread and buttermilk mixed together in a glass.

    • mljdgulley354 profile image

      mljdgulley354 6 years ago

      Cornbread is one of our favorite foods. Getting ready to make ham and beans with cornbread. Will try your recipe

    • Gypsy48 profile image

      Gypsy48 6 years ago

      Looks delicious!. My favorite kind of cornbread, will bookmark recipe :)

    • Cardisa profile image

      Carolee Samuda 6 years ago from Jamaica

      You are just full of surprises Habee. I love cornbread but fiancé doesn't like hot peppers so I'll leave that out. Thanks!

    • Lucky Cats profile image

      Kathy 6 years ago from The beautiful Napa Valley, California

      Aoowww! I LOVE anything hot when it comes to food! Jalapeno are fabulous! I'm going to eat my heart out (heart burn, for sure..cause I'll eat way too much) on this one. Love corn bread so, the combo is to die for!!!

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