Jalapeño Cornbread

Jalapeño Cornbread 2


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  , , ,

Yields or Serves:  

[Total: 3   Average: 5/5]

I just made a big pot of chili and decided to make cornbread to go with it. I had a few Jalapeño peppers staring me in the face and thought it might be a good idea to dice one up and make Jalapeño cornbread. The result was fabulous.

  • 1 Cup Unbleached Flour
  • 3/4 Cup Cornmeal
  • 3 Tablespoons Sugar
  • 1 Tablespoon Baking Powder
  • 1 Teaspoon Kosher Salt
  • 2 Tablespoons Butter (Melted)
  • 2 Eggs (Beaten)
  • 1 Cup Milk
  • 1/4 Cup Olive Oil
  • 1 Jalapeño Pepper (Diced)
  1. Preheat your oven to 400 degrees.
  2. In medium-size bowl combine flour, cornmeal, sugar, baking powder, and kosher salt. Set aside.
  3. In small-size bowl combine beaten eggs, milk, melted butter, and olive oil. Add egg mixture all at once to flour mixture. Stir just until moistened. Stir in diced jalapeño.
  4. Line an 8x8 glass baking dish with parchment paper. Pour batter into prepared pan.
  5. Place into oven for 20 minutes. Remember that every oven heats differently so you may want to test at 15 minutes.
  6. Remove from oven and let cool in pan completely before removing. Cut into wedges.
  7. Transfer to serving plate
  8. Make 10 wedges.
  9. "Work With What You Got!"
  10. © Victoria Hart Glavin Tiny New York Kitchen


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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