When it comes to bread, cornbread is always my number one choice. I grew up eating my mom’s delicious cornbread, my aunt Jean’s cornbread sticks and grandma’s hoecakes. Jalapeño Cornbread is another favorite cornbread that is a winner.
Jalapeño Cornbread
For this recipe, I use self-rising cornmeal mix, sour cream, creamed corn, oil, chopped jalapeño peppers, eggs, and grated cheese. Jalapeno Cornbread is baked in a greased cast-iron skillet for about 45-50 minutes.
What is Self-Rising Cornmeal Mix?
Self-Rising Cornmeal Mix includes flour, baking powder, and salt in the mix.
Is Self-Rising Cornmeal Mix and Self-Rising Cornmeal the same thing?
No. Self-rising cornmeal (not mix) does not include flour. The cornmeal mix does include flour, in addition to baking powder and salt.
I always use White Lilly Self-Rising Cornmeal Mix to make cornbread because that’s what mom always used. And mama knows best!
How to Make Your Own Self-Rising Cornmeal Mix for Jalapeño Cornbread
If you don’t have self-rising cornmeal mix on hand, no worries. You can make it yourself. Just store the extra in the pantry or fridge in a zip-lock bag. You’ll need:
- 6 cups regular cornmeal
- 1-1/3 cups all-purpose flour
- 1/4 cup baking powder
- 4 teaspoons salt
Whisk all the ingredients together and store in a zip-lock bag or large, sealed container.
How To Chop Jalapeño Peppers
It’s best to use gloves when handling any hot peppers, including jalapeños. Sometimes I do and sometimes I forget.
Once you accidentally rub your eyes after handling hot peppers, you will wish you had used gloves. The oils from the peppers remain on your hands long after you wash them. Don’t ask me how I know.
Remove the stem and cut the jalapeño in half lengthwise, exposing the seeds. Use a spoon to scoop out the seeds and discard. Slice the pepper lengthwise into long thin strips. Cut into 1/8″ cubes.
What to Serve with Jalapeño Cornbread?
Chili is one of the most popular dishes to pair with cornbread. I like to serve cornbread with any type of soup or stew. This cornbread goes perfectly with vegetables. I love turnip greens and cornbread!
Beans go very well with cornbread. Blackeyed Peas pair perfectly with cornbread. Some people even eat cornbread with honey. I’m not a fan of sweet cornbread but whatever floats your boat.
My dad loves cornbread and buttermilk (skip the jalapeños for this one). Just fill a drinking glass almost full with buttermilk and crumble cornbread into the milk. You need to eat this with a spoon.
Let’s Make Jalapeño Cornbread
Preheat the oven to 375º F. Place a 10-inch cast-iron skillet into the oven while it preheats.
In a large bowl, whisk all the ingredients together.
Remove the skillet and add a tablespoon of oil. Swirl it around to coat the bottom.
Pour the batter into the skillet.
Bake for about 45 minutes or until golden brown.
For this recipe, I use 3 Tablespoons of chopped jalapeño peppers (no seeds). Feel free to cut back, but I love the spiciness in this cornbread.
Jalapeno Cornbread
Jalapeno Cornbread is baked in a cast-iron skillet and has a crunchy crust on the outside and is tender on the inside. It's not too spicy at all.
Ingredients
- 2 cups self-rising cornmeal mix
- 1/2 cup canola oil ( plus 1 tablespoon to grease skillet)
- 2 eggs
- 1 can cream-style corn (8.5 oz)
- 1 cup shredded cheddar cheese
- 3 Tablespoons jalapeño peppers, chopped
- 1 cup sour cream
Instructions
- Place a cast-iron skillet or 9" cake pan in the oven and preheat to 375ºF.
- Mix all the ingredients together in a large bowl.
- Carefully remove the skillet from the oven and add a tablespoon of vegetable oil to coat the bottom.
- Pour batter in the skillet and bake for 40-45 minutes or until golden brown.
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 387 Total Fat 27g Saturated Fat 7g Trans Fat 0g Unsaturated Fat 17g Cholesterol 101mg Sodium 592mg Carbohydrates 29g Net Carbohydrates 0g Fiber 2g Sugar 2g Sugar Alcohols 0g Protein 9g
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About Alli
I have never heard about this before. It looks delicious and not difficult to make. I can’t wait to try it out. Looks great for Fall weather
Ooo I love my food spicy, so I’ll be trying this for sure. Regular cornbread is a win in this house, so I bet this will be as popular.
im personally not a huge fan of jalapeno but i have a few friends that would love for me to make this for our next football party! yum!
Wow! This Jalapeno Cornbread is mouth watering! It looks really delicious that I started to drool. I will definitely have this.
Cornbread is always a hit at our house. Goes with so many dishes and freezes well too.
I love regular cornbread, but I think this will be my favorite cornbread recipe from now on!
I’m getting a cup of coffee for this, save me some. 🙂 This looks bomb!
You did everything right as far as I am concerned. I love jalapeno cornbread and if you skip the skillet, you might as well go home. 🙂
I love jalapeno cornbread! It is one of my favorite variations on normal cornbread.
This Jalapeno Cornbread is divine! I really love cornbread and this recipe of yours is just so perfect.
This cornbread is made in heaven. I am sure this has an amazing flavor that you’ll miss from time to time. I am so excited to try this.
I can’t wait to make this cornbread for my family. It looks so savory, and would be perfect paired with one of my families favorite meals.
I have never had jalapeno bread before and your recipe looks mighty delicious! I would love to try it out – perhaps this weekend when I have family over.
I prepared cornbread before following my late MIL’s recipe. It was so good. I have not tried preparing one with jalapeno though. Looks good!
Anything with Jalenos please, this looks so good and perfect for Fall with some coffee
I love corn bread but never had one with Jalapeno! I love spicy food and I know for sure that this recipe is going to be really tasty!
I’m not a jalapeno person, but This makes me want to try a piece. I learned a lot about self rising cornmeal and cornmeal mix.