Easy Jalapeño Cornbread Recipe

Easy Jalapeño Cornbread Recipe
Cornbread goes well with so many main and side dishes, that it’s really nice to have a good recipe handy to whip up at a moment’s notice. While there are mixes out there that are quite good, nothing beats good cornbread made from scratch. It takes only a few minutes to put this Easy Jalapeno Cornbread together, and it’s one of the best versions of homemade cornbread out there. You don’t even need an electric mixer; it’s quick and easy to mix the ingredients by hand.
Easy Jalapeno Cornbread goes well with Texas Chili (a bowl of red), regular chili, stew, soup, salad – the list is endless! You can adjust the heat in the cornbread by adding or subtracting to the amount of jalapeno peppers you use, and make it colorful by using both red and green peppers. Canned or bottled jalapenos tend to be a bit hotter than fresh, and if you prefer your cornbread to be really hot, you can substitute Serrano or other hotter peppers. I prefer to bake this cornbread in a 9-inch cast iron skillet with a good couple tablespoons of bacon fat (double for a 12-inch skillet), but it also works well in muffin cups for individual servings. After tasting this yummy cornbread, I’m sure you’ll agree it is the best.

8 Servings

2 tablespoons bacon drippings

1 cup cornmeal
1 cup flour
2 teaspoons baking soda
1/2 teaspoon salt

3/4 cup plain yogurt
1/2 cup milk
1 egg
6 tablespoons melted butter

1/2 to 1 cup fresh jalapeno peppers (red and green make it more colorful), cored, seeded, and chopped (or substitute hotter peppers or even bottled or canned jalapenos)
3/4 cup frozen corn, or drained canned corn
1 cup grated cheddar jack cheese

  1. Preheat oven to 400°.
  2. While the oven is heating, measure the bacon drippings into a 9" or 10" cast iron skillet and place the skillet in the oven.
  3. Measure the cornmeal, flour, baking soda, and salt into a large mixing bowl; stir to mix.
  4. Add the yogurt, milk, egg, and melted butter; stir just until moistened.
  5. Stir in the jalapeno peppers, corn, and cheese being careful not to overmix – there should still be a few lumps.
  6. Remove the skillet from the oven and pour the batter into the hot skillet.
  7. Place the skillet in the oven and bake until lightly browned, 20-25 minutes.
  8. Remove from the oven and let sit at least 10 minutes before cutting into eight wedges. Serve with plenty of real butter.

Amount Per Serving
Calories 336 Calories from Fat 170
Percent Total Calories From: Fat 51% Protein 11% Carb. 38%

Nutrient Amount per Serving
Total Fat 19 g
Saturated Fat 11 g
Cholesterol 73 mg
Sodium 554 mg
Total Carbohydrate 32 g
Dietary Fiber 0 g
Sugars 0 g
Protein 9 g

Vitamin A 34% Vitamin C 41% Calcium 0% Iron 4%

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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.