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.
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.
- 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
- 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 InformationYield 8 Serving Size 1
Amount Per Serving Calories 387Total Fat 27gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 17gCholesterol 101mgSodium 592mgCarbohydrates 29gFiber 2gSugar 2gProtein 9g
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