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Moist Jalapeno Cornbread

Total Time

Prep: 15 min. Bake: 20 min.

Makes

9 servings

Updated: 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
Moist Jalapeno Cornbread Recipe photo by Taste of Home

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

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.
Peppers (Hot)
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

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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