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Moist Jalapeno Cornbread

4 | 3 Reviews
Total Time:Prep: 15 min. Bake: 20 min.

By Taste Of Home Editorial Team

Recipe by Archie Timmons, Portland, Oregon

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jan. 13, 2023

After many years of experimenting, I developed this recipe for cornbread. It has become a favorite with my family and often accompanies our meals of chili, soup or meat dishes. You can adjust the heat by the number of jalapeno peppers you use. —Archie Timmons, Milwaukie, Oregon

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
TEST KITCHEN APPROVED

Moist Jalapeno Cornbread

4 | 3 Reviews Add your review
Yield:9 servings
Prep:15 min
Cook:20 min
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Ingredients

  • 1-1/2 cups cornmeal
  • 1/2 cup all-purpose flour
  • 6 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 large eggs, room temperature
  • 1 cup buttermilk
  • 1/4 cup olive oil
  • 3 jalapeno pepper, seeded and finely chopped
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Directions

  1. In a bowl, combine the first 6 ingredients. In another bowl, whisk the eggs, buttermilk and oil. Add to the dry ingredients and stir just until moistened. Stir in jalapenos. Pour into a greased 9-in. square baking pan.
  2. Bake at 400° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cut into squares or wedges. Serve warm.

Nutrition Facts

1 piece: 224 calories, 8g fat (1g saturated fat), 48mg cholesterol, 465mg sodium, 33g carbohydrate (10g sugars, 2g fiber), 5g protein.
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