Home From Erika's Kitchen Jalapeno Cornbread

Jalapeno Cornbread

by Erika Nicole Kendall

If you’re a jiffy lover… this recipe is not for you. I mean, I’m just sayin’… there are people who enjoy sweet cornbread… and then there are normal people. That’s right… I said it!

All jokes aside… this recipe, for me, was an attempt to switch up a dish and make it a little different from what I’m used to, and the decrease in sugar plus the spice and texture of the veggies inside made me reallly happy!

1 & 3/4 cups yellow cornmeal, preferable medium-grind stone ground

1/2 cup unbleached all-purpose flour

2 tbsp granulated sugar

2 tsp baking powder

3/4 tsp table salt

1/2 tsp baking soda

1 cup buttermilk

1/4 cup sour cream

2 large eggs, lightly beaten (must be large)

3 tbsp unsalted butter

1 cup corn

3 tbsp diced jalapeno and red pepper

Inside your oven, place one of the racks as close to the middle as you can get, and put your baking pan (preferable a 9 inch square pan) on it. Pre-heat your oven on 425 with your baking pan still inside. (This will help ensure that the center of the bread will be cooked thoroughly.)

In a saucepan, boil half a cup of water. In a large bowl, combine 1/2 cup of your corn meal with the boiling water until it becomes a thick mixture. Add to this the buttermilk, sour cream and eggs. Beat it all in together. In another bowl, mix the remaining cornmeal, flour, sugar, baking powder, salt and baking soda.

Once your pan inside of the oven is heated, blend your ingredient batches and drop in the peppers and corn. Mix lightly, being careful to not overmix your ingredients.

Pull your pan from the oven, and drop your butter in the pan. Swirl it around so that you coat the entire pan, and pour any leftover butter in the batter. Blend your batter with 5 big, long and thorough stirs without over mixing. Pour your batter into the pan. It’ll sizzle a bit, and that’s okat.

Bake until the cornbread is golden across the top, and the sides of the bread begin to pull away from your pan. This usually takes about 20 minutes… either way, keep an eye on it.

Not easy at all… but definitely delicious. Can you add more sugar? Sure, but I feellike you’d be better off adding more corn to the recipe, instead – it has a sweet taste, and is an actual vegetable. Probably better than a mound of sugar, anyhow.

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Erika E. October 19, 2010 - 8:20 PM

This recipe is great! The cornbread cooked perfectly at 20 minutes, was moist and full of flavor. YUM!

Kaija September 27, 2012 - 6:11 AM

This looks great…going to make it with chili this Sunday for football watching 🙂

A great substitution/tip for any recipe that calls for butter milk: Add 1 T. white vinegar to 1 cup milk (or 1/2 T. vinegar to 1/2 c. milk…just keep the proportions for whatever volume) and let it sit for 10 min….voila, buttermilk (it curdles and gets weird, like buttermilk). This is a fantastic option because I just don’t USE that much buttermilk and having to buy a special ingredient in a 1 qt. carton (that smallest I can find) is often annoying, extra expense, and wasteful. The substitution trick makes it simple. 🙂

Joshua Hampton (Cooking Classes San Diego) March 28, 2013 - 1:03 PM

Beautiful cornbread recipe. I actually liked adding more corn instead of sugar to make it taste a bit sweeter. Any excuse to add more vegetables to anything we eat at home is great.

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